I am currently brewing a barleywine that end up at 1.140 for the OG. I have been brewing for a while, but I have never brewed a beer this big. What would you recommend for a Oxygen? I have the below oxygen system. How long should the first hit of oxygen be? Should I do another one tomorrow? I was thinking it would be a good idea for a beer this big. http://www.williamsbrewing.com/WILLIAMS-OXYGEN-AERATION-SYSTEM-P699.aspx
From Yeast: 120 seconds of pure O2 at 1L per second into 20L of wort at 75F using a 0.5 micron stone will yield 14ppm of dissolved oxygen. Best I can tell this regulator doesn't show the flow rate and you are using a 0.2 micron stone. Difficult to interpolate those variables, but a good two+ minutes would be my choice. I would rather be over than under. By all means hit it again after 12-18 hours, this is after the yeast have their first cell division and the newborn yeasties will be crying for O2. How long you plan on aging this beast?
Yeah I'd second Portlargo's advice. 90 - 120 seconds of O2 at pitch time, then another blast 12 hours later for good measure if you want. I brewed a RIS that started at 1.116 OG (my highest to date) recently and had an airstone mishap that led to me underoxygenating it at pitch time and prevented me from adding more oxygen 12 hours later. I still managed to hit 72% attenuation / 11.5% abv in spite of the lack of oxygen. Actually, 67% attenuation was reached in just 4 days and the last 5% was reached over the course of about 10 more days. YMMV of course.
Hit it with 90 seconds before pitching, and 30 seconds after 18 hours. It went from 1.140 to 1.042 in 4 days. It tasted pretty good too, not that hot. I am hoping it comes down a little more.
