Do oxygenation for wort
As we know,fermenting need a lot of yeast,and yeast need a lot of O2 for growing and reproduction.So we must provide enough O2 for the yeast.If we slow the speed for oxygenating,it will do harm for the yeast growing and reproduction and the fermenting speed.
During brewing process,Wort ventilation is the only chance to provide the O2 for the yeast.The yeast could consume all the O2 within several hours.
In order to make the air dissolved into the wort,the bubble must be very fine air,and whirlpooling mixing with the cold wort.Or that,if big air bubble,the O2 will go out from the wort,and it can’t realize the purpose for doing the oxygenation.And what is more,the amount of the air have much influence on the beer quality.If with much more O2(＞12mg/L），the yeast will reproduce a lot,and get less ethanol;If with less O2,the dissolved O2 amount is less 6mg/L,it will have influence on the yeast growing and fermenting performance.
If planing to make wort dissolved O2 amount reach to 8-9mg/L,it must use a lot of air.In theory,it needs about 3L air per 100L wort.Actually it needs about 10times amount during the practical production.Because one part of the bubble didn’t dissolve into the wort.What is more,the air don’t distribute evenly in the wort.
Edited by Alisa
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