Aerating with a wine degasser?

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Aerating with a wine degasser?

Postby Dude » Tue Feb 21, 2006 7:54 am

Any of you gents aerate with a wine degasser? How effective is this method? I don't have plastic buckets, I have a 6 1/2 and 5 gallon glass carboy which makes using a traditional paint stirrer impossible.

Thoughts? Has anyone made a wine degasser?
On Deck: Flaming Red Double IPA
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Postby Triple Freak » Tue Feb 21, 2006 8:38 am

I'd use an aquarium pump instead. An oxygen rig is even better.
If you use a degasser, you have no control over what you suck into the carboy. The air is full of bacteria that just love to eat wort.
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Postby George » Tue Feb 21, 2006 10:30 am

I know that's what Denny uses. He seems to do okay.
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Postby mr.so.brewer » Tue Feb 21, 2006 2:28 pm

Its an acceptable method. But you will never be able to get as much 02 dissolve with a spoon or a degasser as you would with a sub-micron diffusing stone.
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Postby BrewBum » Tue Feb 21, 2006 2:37 pm

I disagree, I think you could get just as much stirring it would just take longer. Efficiency and effort wise the o2 system is the way to go but I think you could get a substantial and similar amount of o2 from a degasser.
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Postby Stevo » Tue Feb 21, 2006 3:35 pm

I've been thinking about this lately, and will probably eventually buy a degasser to aerate with.

my O2 setup is sort of a pain, I usualy boil the diffusion stone because I'm paranoid about nasties in it, so to me a wine degasser would be much easier to use.

The downside of them is that they are plastic, and would need to be taken care of.

Brewbum,

The degasser would probably not be able to get as much oxygen in the wort, because at equilibrium with atm O2 pressure, it still would not be as much as equilibrium with pure O2 (even though you are not really reaching equilibrium). There was some post on one of the boards where a test was done, but I dont know where it was, i think it was found that pure O2 did indeed get more dissolved O2 in the wort, as compared to the aquarium stone method.

Anyway, to me, it seems like the degasser on a drill would be so simple to use. I would have already bought one but Listermanns only carries the kind that are just a curved rod, while the "mix stirrer" one looks like it would be better for wort aeration.

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Postby JP » Tue Feb 21, 2006 5:02 pm

Those lees stirrers - degasser? - are great to help get all the yeast and stuff off the bottom of a carboy during a stuck ferment. I differ to others regarding aeration.
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Postby gfoster » Tue Feb 21, 2006 5:13 pm

BrewBum wrote:I disagree, I think you could get just as much stirring it would just take longer. Efficiency and effort wise the o2 system is the way to go but I think you could get a substantial and similar amount of o2 from a degasser.


Actually, BB, you can't. The charts and figures I've seen from lab tests show that you get about a maximum of 8 ppm dissolved O2 from agitation or aeration (with a pump) and you can get up to 20 ppm using an O2 system.

Ale yeast needs at least 8 ppm for optimal reproduction.

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Postby thekid48044 » Tue Feb 21, 2006 6:15 pm

I do all my batches this way and have never had a problem. They all start fine and I almost always my FG.
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Postby Dude » Tue Feb 21, 2006 7:11 pm

The kid,

do you use a wine degasser or do you use a paint stirrer? How long do you mix up the wort?

Thanks
On Deck: Flaming Red Double IPA
Fermenting: Little Black Dog Pale Ale

On Draft: Flaming Red Double IPA
On Draft: Vienna Style Lager
On Draft: Hill Country Bock
Bottled ready to drink: Porter
Bottled ready to drink:
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Postby mr.so.brewer » Wed Feb 22, 2006 9:07 am

as a side note why does B3 include an air filter in their O2 kit?

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Postby thekid48044 » Wed Feb 22, 2006 4:51 pm

Dude,

I use a wine degasser for probably 4 to 5 minutes a pretty good clip. By the time I am done there is a pretty good frothy head in the carboy.

I typically use a 6.5 glass carboy to primary in.
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Postby Dude » Wed Feb 22, 2006 7:22 pm

The kid,

Thanks much. Sounds like I am going to invest in a wine degasser.
On Deck: Flaming Red Double IPA
Fermenting: Little Black Dog Pale Ale

On Draft: Flaming Red Double IPA
On Draft: Vienna Style Lager
On Draft: Hill Country Bock
Bottled ready to drink: Porter
Bottled ready to drink:
Dude
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Postby Denny » Thu Feb 23, 2006 12:06 pm

George wrote:I know that's what Denny uses. He seems to do okay.


Yep...haven't had an infection in the over 200 batches since I started using the degasser. It seems highly effective, too. I have no way of measuring dissolved O2, but based on fermentation perfomenace in high gravity beers and lagers, I'm getting great ferments with it.
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Postby Denny » Thu Feb 23, 2006 12:08 pm

Stevo wrote:The downside of them is that they are plastic, and would need to be taken care of.


I don't do anything beyond rinsing it off when I'm done and sanitizing it before I use it.
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