![]() Medical grade oxygen is not necessary as that rating only reflects the chain of custody of the vessel and has is not a certification of the actual oxygen gas itself. Compressed air is usually only around 20% oxygen, while compressed oxygen is certified at its lowest grade to be around 90% or higher. Using compressed air even with a filter still has a chance of adding contaminants to the wort and is far less efficient than using compressed oxygen. Oxygen Source: It is highly recommended to use compressed oxygen tanks. ![]() In cases with larger systems over 30bbl's sometimes a 6 inch (CBST-R150-006), 8 inch (CBST-R150-008), or the larger 12 inch (CBST-R150-012) stone may be required to ensure optimal aeration. This is a sintered stone with a 1.5" Tri Clamp connection made of SS316. In most cases the 4 inch carbonation stone ( CBST-R150-004) will work the best as it fits the easiest into the system and delivers oxygen at a consistent rate with an optimum amount of surface area. Any smaller and the stone becomes clogged too easily by proteins and organic material, any higher and the bubbles are too large and won't dissolve into the solution as well, resulting in more oxygen being wasted. Oxygen stones are most effective from 0.5 to 3 microns. At Glacier Tanks we offer a dual use stone (carbonation or oxygen) with a 2 micron porosity. Oxygen Stone: The most important part in the oxygenation setup is the oxygen stone. Regardless, the most important component is to be aware that oxygen is more easily absorbed with a cooler wort temperature, and as such, we want to make sure we start our oxygenation process after the heat exchanger. Alternatives include agitation by either spraying beer into the fermentor or pre-agitation, however these have higher risks of negative effects on the beer and are less accurate than using pure oxygen and an inline carbonation stone. While there are a number of methods to achieve the desired result, we believe the inline oxygen stone is by far the best commercial solution available. To achieve optimum yeast health we simply need to lightly aerate (add oxygen) our wort prior to pumping it to the fermentor, where we will then pitch the yeast. ![]() The Master Brewer's Solutionįortunately, there's no reason to wave the white flag, and you can build a solution from a handful of parts available at Glacier Tanks. Without it the yeast membrane will have poorer permeability with a lower tolerance to higher levels of alcohol, while a healthy membrane means better attenuation, more complete and faster fermentation, a lower chance of a stuck fermentation, and more consistent flavors. Unfortunately, yeast is very dependent on oxygen to create the unsaturated fatty acids and sterols that make up its cell walls, and most importantly reproduce. ![]() Fortunately, most of the oxygen is removed from the production process when the wort is boiled. A decreased shelf-life and stale flavors are clear indicators your beer is suffering a dioxide (O2) overdose. Oxygen, the life-giving molecule of beer-loving and non beer-loving mammals alike is the kryptonite of the fermented brew itself. ![]()
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