Description
Oxygen flow meter with 1/4" push-fit connector – the right amount of oxygen for your wort
This plexiglass flow meter measures how much gas passes through it, so you can easily control how much oxygen you add to the wort. It is transparent and easy to read, lightweight and simple to install. The flow meter is used together with an oxygen regulator, oxygen and an oxygenation stone.
Technical data
- Connection: 1/4" push-fit connector
- Scale: 0.2–2 l/min
- Material: plexiglass
Wort oxygenation
Oxygen gives the yeast the building blocks it needs to form cell membranes and grow. Without good oxygenation, yeast growth can be too weak. This can lead to poor attenuation, uneven or long fermentation, unwanted flavour and aroma compounds, and yeast that is unsuitable for harvesting and reuse.
How much oxygen the wort needs depends on beer style and batch size. At least 8–10 ppm of dissolved oxygen in the wort is considered necessary before pitching. Lagers and high-gravity ales need even more. The more yeast you pitch per volume of wort, the higher the oxygen level should be.
Recommendations for oxygenating a 25-litre batch
Oxygenation with pure O2 is usually done at low pressure for good control. The regulator can normally be set between 0.5 and 1 bar.
- Ales with OG up to 1.060:
- Recommended oxygen level: 8 ppm
- Supply: pure oxygen at 1 litre per minute for approx. 80 seconds
- Ales above 1.060 OG and all lagers:
- Recommended oxygen level: 14 ppm
- Supply: pure oxygen at 1 litre per minute for approx. 160 seconds
An oxygenation stone is needed to create bubbles small enough for the oxygen to dissolve, instead of simply rising to the surface. We recommend a 0.5 micron oxygenation stone. Adjust the time to your batch size to reach the ppm level you want. Oxygen matters during the growth phase, the first hours after pitching, and should not be added once fermentation has started.
Frequently asked questions about the oxygen flow meter
How long should I oxygenate 25 litres of wort?
At 1 litre per minute: approx. 80 seconds for ales with OG up to 1.060 (8 ppm), and approx. 160 seconds for stronger ales and lagers (14 ppm).
What pressure should the regulator be set to?
Oxygenation is usually done at low pressure. The regulator can normally be set between 0.5 and 1 bar, and the flow meter shows how much oxygen is passing through.
When should I add oxygen?
Just before or when you pitch the yeast. Never add oxygen once fermentation has started.
Which oxygenation stone should I use?
We recommend a 0.5 micron stone. It produces bubbles small enough for the oxygen to dissolve in the wort.
Related
Betaling
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