I have so many questions about the low O2 paper

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Weizenberg
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Re: I have so many questions about the low O2 paper

Postby Weizenberg » Sun May 15, 2016 5:26 pm

Bilsch wrote:In a decoction It is generally wise to add the boiled (hot) decoction back into the cooler rest mash and not the other way around to avoid damage to the enzymes. I cannot envision how moving the thin rest mash to another vessel and then back would work.


Kesselmaischen works with another German word, namely Malzauszug.

You run off an extract of enzymes which are re-introduced later after the boil.

It's not such an obscure schedule and was still practiced in the former GDR. Ron Pattison has a few interesting articles about this.
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Re: I have so many questions about the low O2 paper

Postby Iseneye » Mon May 30, 2016 4:21 am

Not sure if this is the right thread for my question but will put it here. I'm all geared up for first LODO next weekend but have question on oxygenating wort. I think in the paper it says that the yeast can use 2 to 3 ppm per hour. I watched a youtube video by someone on here where he oxygenated the wort to 12ppm. He oxygenated directly after pitching. Is it an issue if the yeast only uses 2ppm per hour? I use O2 with a stone.
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Re: I have so many questions about the low O2 paper

Postby Nick_D » Sun Oct 02, 2016 7:13 am

Brandon wrote:I do it in spurts, because I'm using pure O2. Techbrau's is likely more accurate and gentle on the wort and yeast. I will run the O2 as low as possible for 5-10 minutes, then repeat that every hour or few. This is an area I plan on improving once I get some hot side equipment refined.

Sorry to revive an old thread.... Just wondering how many times you dose your wort with the 5-10 mins pure oxygen ?
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Re: I have so many questions about the low O2 paper

Postby Ancient Abbey » Sun Oct 02, 2016 8:16 am

Once under 16P, twice over 16P.
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Re: I have so many questions about the low O2 paper

Postby Weizenberg » Sun Oct 02, 2016 10:00 am

Nick_D wrote:
Brandon wrote:I do it in spurts, because I'm using pure O2. Techbrau's is likely more accurate and gentle on the wort and yeast. I will run the O2 as low as possible for 5-10 minutes, then repeat that every hour or few. This is an area I plan on improving once I get some hot side equipment refined.

Sorry to revive an old thread.... Just wondering how many times you dose your wort with the 5-10 mins pure oxygen ?


If you play with pure O2 then then I would not recommend going by time. You really need a DO meter.

If it's via an air pump then that may be better to control. You also have the issue of the O2 mixing into the wort. Just bubbling it through isn't enough. I re-circulate via a venturi tube, others may have different preferences.

It is extremely easy to overshoot with pure O2. Beware.
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Re: I have so many questions about the low O2 paper

Postby Nick_D » Sun Oct 02, 2016 10:03 am

Weizenberg wrote:
Nick_D wrote:
Brandon wrote:I do it in spurts, because I'm using pure O2. Techbrau's is likely more accurate and gentle on the wort and yeast. I will run the O2 as low as possible for 5-10 minutes, then repeat that every hour or few. This is an area I plan on improving once I get some hot side equipment refined.

Sorry to revive an old thread.... Just wondering how many times you dose your wort with the 5-10 mins pure oxygen ?


If you play with pure O2 then then I would not recommend going by time. You really need a DO meter.

If it's via an air pump then that may be better to control. You also have the issue of the O2 mixing into the wort. Just bubbling it through isn't enough. I re-circulate via a venturi tube, others may have different preferences.

It is extremely easy to overshoot with pure O2. Beware.

Thanks, yeah, I guess the last thing I need with the problems I'm experiencing, is introducing another variable. Overshooting and harming the yeast doesn't sound like fun. And there will be no way of me knowing, except that things don't go well. I will stick to the air pump.
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Re: I have so many questions about the low O2 paper

Postby Ancient Abbey » Sun Oct 02, 2016 10:13 am

I use pure O2 and just make sure to never go over 60 seconds. Since I am always using fresh yeast off a stir plate, the DO levels are not as critical as 2nd to 5th generation re-pitched slurry, so I don't worry if I'm slightly under optimal DO levels. If it's high gravity, then I'm gonna hit it with oxygen a second time within 12-15 hrs anyways.
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Re: I have so many questions about the low O2 paper

Postby Weizenberg » Sun Oct 02, 2016 10:15 am

Ancient Abbey wrote:I use pure O2 and just make sure to never go over 60 seconds. Since I am always using fresh yeast off a stir plate, the DO levels are not as critical as 2nd to 5th generation re-pitched slurry, so I don't worry if I'm slightly under optimal DO levels. If it's high gravity, then I'm gonna hit it with oxygen a second time within 12-15 hrs anyways.


Do you have a flow meter or do you reckon one can do it by pressure?
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Re: I have so many questions about the low O2 paper

Postby Ancient Abbey » Sun Oct 02, 2016 10:26 am

I use a flow meter.
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Re: I have so many questions about the low O2 paper

Postby Weizenberg » Sun Oct 02, 2016 10:29 am

Indeed that works as well. As long as there is some form of measurement.
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