Pure oxygenation at 12hrs

[butterman]

Research has indicated that the addition of oxygen at 12 hours into your lag phase increases fermentation speed by 33 percent...

Most brewing texts cite the ideal level of oxygen in wort prior to fermentation at around 8 ppm or 8 mg/L.

Running the gas flow at 0.2 liters per minute for 30 seconds will introduce about 0.1 liters to provide that volume of required oxygen.

My question for those that use the 12hr approach is should the rate & duration of the addition be the same or different to the initial oxygenation.

Thanks for your help

[BDawg]

This is a good question. I never add more oxygen. Maybe Doc will chime in here because he does this often.

[Ozwald]

I was just listening to an old archive this morning when Doc was talking about that. He aerates when he pitches. Still no visible activity the next morning, he hits it with more. He lives close enough to the office that he can check it again at lunch. Basically aerates every 4-6 hours until the airlock shows a little activity.

[BDawg]

Yeah, but the question for Doc to answer is HOW MUCH more O2 does he add (not when)?

[Ozwald]

Thanks. Apparently my eyes weren't open all the way yet. I forgot to set the coffee maker again. He didn't talk about flow rates in that show, he may have briefly mentioned how long but I don't recall. I know he talked about it on another show but that one hasn't popped up in my archive shuffle list recently. I'm not so sure he checks the forum too often anymore - I see he hasn't logged in since November.

[BDawg]

I let him know that this thread is here.