DO Meters

Postby **darthkotor** » Sat Mar 19, 2016 11:32 pm

So how long after pitching yeast would you recommend adding oxygen?

Postby **Weizenberg** » Sun Mar 20, 2016 3:56 am

Postby **Bryan R** » Sun Mar 20, 2016 8:21 am

https://www.youtube.com/watch?v=MAfj9bthijU

This is part of a bigger thing i am putting together, but this is my SOP.

Postby **wobdee** » Sun Mar 20, 2016 10:07 am

Nice video Bryan, you should be more careful with your slurry tho. Lol

Postby **Brandon** » Sun Mar 20, 2016 11:43 am

Postby **Bryan R** » Sun Mar 20, 2016 11:50 am

Well I may have shook it up a little to much, could be camera shyness... who knows.

Postby **darthkotor** » Sun Mar 20, 2016 1:03 pm

Thanks for the video, Bryan. Pretty straightforward.

Postby **lhommedieu** » Sun Mar 20, 2016 2:48 pm

Excellent video; thank you.

Postby **Beersk** » Sun Mar 20, 2016 4:24 pm

Nice video, Bryan. Thanks for posting. Watch that hoodie lace! haha. Those brewbuckets are pretty slick. A friend of mine got one pretty recently and he loves it.

Postby **Bryan R** » Mon Mar 21, 2016 9:48 am

12hrs after pitch- Wort temp 46f
https://www.youtube.com/watch?v=P-LnzTfstE4

24hrs after pitch-Wort temp same
https://www.youtube.com/watch?v=ZtnlaJFD2PI

If you didn't watch the Video the wort was oxygenated to 11.5ppm

4 hrs later this is the wort DO:

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