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Equipment and Software / Re: Those little red cans of Oxygen
« Last post by mabrungard on May 17, 2013, 08:12:00 pm »I have read some dissolved oxygen info. Haven't bought into the idea for homebrew level yet. One side by side study I saw had three one gallon bottles of identical wort and yeast. One was not aerated at all, one was shook for two minutes, one was oxygenated for two minutes. All three made beer. The non aeration was slow and obviously under attenuated. The shook one started faster than the O2 one but the shook and O2 samples finished about the same.
I don't shake, I pour back and forth between buckets until the froth reaches the brim. Takes about three pours, less than a minute. There may be some science that proves O2 is better, but my low tech method works plenty good for me. Plus one less expense and piece of equipment to clean.
Unfortunately, you are playing with fire. Everyone of those pours is introducing more airborne microbes into your wort. If you don't have a big enough yeast pitch, you will be severely infected. As it is, you are probably slightly infecting your beer. Oxygenation is more sterile and therefore safer.