Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations
Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.
I have been writing this column for nearly 18 years and I think I have been writing about the importance of wort aeration for nearly the same time period. While oxygen is
In brewing, dissolved oxygen (DO) is measured for two reasons. The first is to determine that sufficient oxygen is dissolved in wort to initiate a clean, vigorous fermentation. The second is to
Human beings require air to breathe and sustain life. The air we breathe is composed of approximately 78% nitrogen, 21% oxygen, 0.93% argon, 0.039% carbon dioxide, and 0.031% other gasses. Although oxygen
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.
The low-cost method I described uses a tee where the wort flows horizontally into the center branch of the tee and down from the bottom leg. As liquid flows through the tee,
The Wiz answers questions about oxygen quality, not removing the trub and recipe formulation.
The Wiz answers a question about a device he’s never encountered before.
I love the adventurous spirit of the West. Add this to the reflex for creative thinking common to homebrewers and out comes Gabe’s Nuts and Berries Trail Ale. I must admit that
The short answer to your question is that welding grade oxygen is probably OK for homebrewing. I know that the only difference between medical grade and welding grade oxygen at my