Adding Oxygen to Wort - SHOCKED BY THE RESULTS!

A follow up to our original video, going through the 5 most popular methods for oxygenating wort (Linked below). In THIS video, Brian actually puts each method to the test and measures REALLY what the PPM is for dissolved oxygen.
Special thanks to @Vexxet1 for the great footage! Check out their channel below!
/ @vexxet1
✅ Oxygenate your Wort! 5 Ways Homebrewers do it - Cheap to expensive!
• Oxygenate your Wort! ...
Want to test your own methods? Affiliate link below to purchase the same kit we used: amzn.to/3EKgENS
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[@homebrewingtips6029]

Great video, thanks for the effort put into it. I am a believer in doing all of the small stuff right, and to me using O2 is one of those things.

[@BenhamBrewing]

100% Agree!

[@johnnewson2023]

Great information

[@BenhamBrewing]

Thanks! Appreciate all the awesome footage you took! @vexxet1

[@timwood8733]

great video -very interestin

[@BenhamBrewing]

Thank you! I thought the results were pretty interesting.

[@MatthewHerrold]

excellent content

[@BenhamBrewing]

Thank you! Glad it was helpful!

[@001pmats]

Doing the lord’s work! Going to try a 5min aeration with aquarium pump next time. You might have shaved about 30min off my brew days!

[@BenhamBrewing]

This was a fun experiment to run! Glad it saved you some time!

[@joshuapinter]

Love this scientific approach, even with its margin for error. I upgraded to a pure O2 setup with Spike's oxygen regulatory, which recommends 1/4 LPM for 30 seconds per gallon. I *think* its helped make better, consistent beer. And saves me getting my power tools out to stir it up.

[@BenhamBrewing]

Right? It's quite the timesaver, and the o2 tank refills are cheaper than my c02 refills (at least, in my area).

[@markrose53]

I never take steps to oxygenate my wort yet my beer turns out fine. What am I doing wrong?

[@joshuapinter]

​@@markrose53 What are you doing currently (e.g. splashing, shaking, nothing, etc.)? What kind of yeast are you using (e.g. liquid, dry)? What size of batches are you doing? What kind of beer are you making (e.g. ales, lagers, etc.)? Honestly, I'm not 100% sure it is making a noticeable difference in my beer as I've changed a few different variables at the same time, like making yeast starters, but they say it's important so at least now I have a standardized way of doing it, especially as I scale up to 10 and 15 gallon batches, etc.

[@BenhamBrewing]

@Joshua Pinter - All GREAT points! I notice that my beers ferment out cleaner, faster, and tend to hit a lower terminal gravity. @MR - If your processes work, and you like how your beer turns out, then you are probably not doing anything "wrong". But if you are really wondering about the impact, brew up a batch, split it, and oxygenate 1/2 of it. See if you can tell the impact. Thanks for the comments!

[@richiedubs1062]

Love the test. No issue with methodology or anything. My question, as with many things in brewing, does it really matter? My current understanding is that oxygenating really helps re-energize a re-pitched cake or helps in the case of an under-pitch, but if you are pitching dry yeast, or you have done a starter and your cell count is sufficient, this will likely not improve matters.

[@BenhamBrewing]

Thank you for the kind words! This was a pretty cool test to do. Oxygen is important for yeast in their initial growth whether you pitch dry yeast, or a liquid starter. BUT... I sometimes wonder the same thing. I have noticed a difference in my beers being cleaner, and fermenting faster when I oxygenate, however I have never actually put that to the test. Might be another fun experiment to do. Brew a beer, split the batch, oxygenate one and see how they perform against each other.

[@ProdigalPunker]

Oxygen is supremely important for yeast during their replication stage, it helps yeast create healthy cell walls. From my understanding, you don't need to oxygenate dry yeast, but regardless of cell count you should oxygenate both your yeast starters and your wort. 8-10 ppm is ideal.

[@patrickglaser1560]

I use my cip ball when transferring to my unitank

[@BenhamBrewing]

Nice! Good multi use of your equipment!

[@Guillaume-ts3yh]

Just to be sure for the splashing method : if i fill up my fermentor with my pump , i will have to retransfer it 4 times to reach 8ppm ?

[@BenhamBrewing]

Sorry for the confusion! Actually, no. If you just transfer the full batch into the fermenter in one go while splashing during transfer, that should get you to 8PPM. With my testing, I had such a small quantity of liquid, that I wanted to determine if shorter vs longer transfer time made an impact (hence the 2 times, vs 4 times). It takes you way longer than my testing times of 6 seconds for 2 transfers vs 12 seconds for 4 transfers. I hope that makes sense? In my prior video (see HERE: kzbin.info/www/bejne/pKvcYXpma6aGjsU ), we talk about each method and the theoretical MAX PPM.

[@robbiegrant4977]

why not use wort?

[@BenhamBrewing]

I was not sure if the test kit would be able to accurately test a liquid with sugars dissolved in it (since it's designed for testing a aquarium water, not wort).

[@chrisseufert5002]

You are using Mason jars? Why not fill it to the Max?

[@BenhamBrewing]

I wanted to keep the volume the same for all samples, and since one of the techniques involved rocking back and forth in a closed container (which required headspace), all the samples would therefore need headspace. Great question!