** Please note that this product CANNOT BE SHIPPED. PICKUP ONLY **
Pure oxygen is the best way to get your yeast off to a cracking start. Simply use this high pressure and high capacity disposable tank to boost dissolved oxygen levels in your cooled wort. Oxygen is great for use with high gravity beers or pilsners where you are trying to build up a large population of yeast.
We would recommend the use of a diffusion stone. These small diffusion stones create very fine bubbles of oxygen in your wort and help the oxygen to dissolve into solution faster. If you want a really nice optoin we would recommend the use of this oxygenation wand.
Directions for use
This bottle is compatible with our Oxygen Gas Regulator. It’s also compatible with many other regulators already on the market.
1. Remove the protection cap from the valve.
2. Connect the regulator to the cylinder valve. Attach the regulator to the top of your disposable cylinder. Turn pressure up to 10-20psi. Immerse diffusion stone in wort for 1-2 minutes.
NOTE: Wort must be cold. It is extremely difficult to get oxygen to dissolve into hot wort so it’s essential to cool wort completely before starting this process.
There may be some gas escaping as you’re screwing on so screw the gas cylnider into the regulator quickly to limit this loss, continue to screw on until gas stops.
This Cylinder will enable you to oxygenate over 50 x 30L batches.
Without an oxygen flow meter, the best way to inject pure oxygen into your wort is to set to set your phone timer to 60 seconds (for a single batch 20-23L) then turn up the dial on the regulator until there is some audible flow or bubbles while spraying ethanol spray on the stone.
Once you see bubbles start to form, it is then safe to dunk it into your wort. Once it is in your fermenter, start the timer. You will need to go as far down into the fermenter as possible. Then adjust the flow of the regulator until you just start to see some bubbles form on the top of the wort, then back off slightly. Too many bubbles means its not saturating into the wort. With practice you will find a sweet spot.