LlewellynT Posted November 24, 2010 Share Posted November 24, 2010 Hi guy's, has anybody tried oxygenating the wort with an eggbeater or whisk before adding the yeast? I saw this on a Wort Hogs post. What would the consequences be? [surprised Link to comment Share on other sites More sharing options...
PB2 Posted November 25, 2010 Share Posted November 25, 2010 Consequences would be lots of froth [pinched] Assuming you are using beer kits (not boiling large volume of wort or all grain brewing) and predominantly cold water from the tap, it contains around 79% dissolved oxygen, according to the ADWG (Australian Drinking Water Guidelines). Tap water at around the 15C-20C mark will contain about 7 to 9 ppm Oxygen. It takes a lot of agitation to increase Oxygen levels from there. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.