DO Readings

[Brody]

[Brody]

Last reading, after chilling and racking to the FV keg. Again it was just under 1ppm. At boil I must have been at 0ppm correct? So I guess I picked up another 1ppm during the cool and transfer.

So to summarize:
My strike water was 0.38
After dough in, the mash, and BIAB lauter I ended up at 1.05 - so ~0.67ppm picked up if the meter is to be trusted.
After a boil, chill, and transfer I was at 0.99ppm.

So total O2 picked up was
0.38 (from strike water)
+ 0.67 (from grain)
+ 0.99 (from knock out on)
= 2.04 ppm for the SMS to battle.. again assuming the meter's on and I'm not missing anything.

I did my best to purge the FV keg's headspace with nitro and now it's sitting in the chest freezer trying to get down to 48f or so. Given the unintentional high gravity I added my quart of slurry to a 1l starter which now seems to be exiting the lag phase.

Any tips for oxygenating the wort? Sounds like the trend is to the lower end now, 4ppm with an oxygenated starter sound good?

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[Brody]

I had a bit of a surprise oxygenating the wort last night.

I've been using one of those red canisters and a stone. The standard advice has always been ~60seconds should do the trick. I tried this and went from a bit under 1ppm to maybe 3ppm?

I actually only oxygenated up to 4ppm based on some recent discussion but was surprised at how off I was.. considering I figured I'd be at 6-8ppm or way over.

[nolasven]

[Brody]

I'll see how it shakes out with the next few and let you know.

[Owenbräu]

[Brody]

[Brandon]

[ParanoidAndroid]

I'm glad you did this. I have a very similar setup. 3.25 gallon batches, single vessel BIAB. However I squeeze the hell out of it. I've only done one batch where I've started implementing some of the things I learned on O2. So I lift the bag an inch, wait a minute, squeeze, raise another inch, wait 1 minute squeeze, etc.

I did try the yeast/dextrose/SMB on the last batch (American IPA). I also added Brewtan B. I don't have an O2 meter, but I couldn't smell the mash, which is normal from what I read, but weird.

[Bryan R]

I'm never understood the urge to purposefully force lipids and tannin's in my beers.