Dissolved O2 in Wort

why yes, yes I do.

I use this badass meter
http://www.amazon.com/YSI-Pro2030-H...al&ie=UTF8&qid=1386766832&sr=1-5&keywords=ysi

nice to have around. the optical sensor technology is very new. doesn't require any regular maintenance, very accurate, no stirring, no titration, almost never needs any calibration. a great meter to have. mine is used for environmental projects where I am literally injecting oxygen into groundwater. but it lives at home with me.

an O2 meter is absolutely not needed for brewing. and I strongly recommend that anyone without unlimited funds take a pass on getting and maintaining a DO meter. the standard galvanic probe meters are a notorious pita to use, they need constant attention, the readings are only accurate if you use them correctly (and most technicians who haven't been trained do not use them the right way).

buying a cheap meter will only make matters worse. I know that a few of us work in a lab or have some bench experience, but I am telling any homebrewer that is handy enough to know better - you do not want to drop $500 for this fancy toy. (if you want to spend $1600 for the optical meter, go right ahead). I can't think of any item that delivers less for the money in a brewery.

spend a lot of time and money to tell you what? your wort is at 14.2 ppm or maybe 11.6 ppm. so what? the book "Yeast" has a chart to do the same and the end result will be almost identical. you will make beer with a DO of 14.2 or 11.6 and it wont make any difference at all.
Cheers

 

http://www.airsepcpd.com/Products/Standard_Generators/AS-D_(1).aspx
while we are spending money, may as well have an oxygen generator handy too.
I have not figured out a way to get the oxygen from the field too my brewery, and I probably never will. but it would be nice to do away will those damn oxygen cylinders. there is not way to know when a cylinder is almost empty.
Cheers

 

Well, I've got my copy right here. Let's see…

White has a table in which he displays observed (via an experiment conducted at White Labs) 02 in ppm for 5.3 gallons of wort after shaking the carboy and administering pure 02 at a rate of 1L per minute via a 0.5 micron stone. He say:

Shaking, 5 minutes: 2.71 ppm
30 secs 02: 5.12 ppm
60 secs 02: 9.20 ppm
120 secs 02: 14.08 ppm

 

When I was a shaker I made a Barley Wine O.G. 1.12, and finished at 1.028. I very much liked this beer. I believe that oxigen is important for fermentation however I think recipe formulation and fermentation temperatures are more important in making good beer.


MLUCKY. I am making a general statement not realy directed at you.