German Brewing

I've read through the user manual for the Extech meter but have a few further questions.

What is the exact process for use? Do you give a bit of O2, wait a minute, and then take a reading to see where you're at or do you keep the probe submerged the entire time you are oxygenating?

Also, is there a compelling reason one way or the other to pitch yeast prior to oxygenating? I typically pitch after oxygenating, but I read the post below yesterday and it states it is very important for the yeast to be present before introducing oxygen to the wort. It's a simple procedure change, but I'd like to know the reason for this.

https://edelstoffquest.wordpress.com/page/3/

Just for you:

https://www.youtube.com/watch?v=aVxGmAp ... e=youtu.be


As far as oxygenating I hit it with o2 for a bit, while stirring. Stop both, pull sample, take reading. Rinse and repeat until I get where I need to be.


Without getting to far into the weeds... Yeast before o2.

That was helpful, thank you.

Pulled the trigger today, hopefully be here before next Brew day.

How long after pitching yeast should I oxygenate? I think everyone knows about oxygenation after the yeast begins is a bad idea, and will lead to an oxidized beer, but I don't think anything I have read specifies before and after pitching yeast.

Can you explain why or what happens to the wort if oxygenated pre pitch, and how it differs from adding O2 post pitch? Or point me to a chapter in Narziss, Kunz, or Noonan if you don't have time? As much as I trust you (again- I love this forum for its top quality posts), I am inclined to know the source of knowledge and not just take an internet strangers word for it.

Active yeast is one of the greatest and cleanest antioxidants there is. The faster you can get them happy the better.

Got it. Thank you.