Cold Fermentation method keeps failing me (stalling)

[Weizenberg]

Pumping air is most dedinitively less prone to overshooting.

Healthy, well propagated yeast may not need that much oxygen either. Narziss recommends 6-9 mg/l whereas Kunze appears to favour 3 mg/l

A bit difficult to tell w/o meter. 12 hrs seems like a lot indeed.

[Owenbräu]

Excellent work! That's a nice big pitch of yeast. Yes, the residual SMB should be consumed when you oxygenate. At a certain concentration though, it's just as likely for malt compounds to be oxidized as is SMB, so diminishing effectiveness as SMB is consumed.

[Bilsch]

Nick D.. I am wondering if you used any yeast nutrients in the boil?
I had been having some problems with cold ferments myself being sluggish and not attenuating well. But in my last two beers got 2 gm WY nutrients to the boil, and have seen markedly improved fermentation performance. It's anecdotal evidence so far because I changed more then one parameter but things are much better.

For years of hido brewing nutrients proved to be unnecessary save for adding to starters. It almost seems as if the oxidized phenolics created in the mash somehow functioned as a yeast energizer. Just a thought anyway.

[Bilsch]

[Owenbräu]

The yeast are generating sulfite during fermentation as well. What measurement are you referencing?

[Bilsch]

[Nick_D]

[Weizenberg]

Zinc!

One could dough in lower to encourage its production.

Depends on your raw materials.

[Nick_D]

[Nick_D]