Wort Aeration after the beer is cold In a brewery

Wort Aeration

In a brewery, wort oxygen is very important after the beer is cold.
Here let us talk something about the wort Aeration in a brewery equipment.

1. Why is oxygen needed in cold wort?
Yeast uses oxygen dissolved in wort to synthesize unsaturated fatty acids and sterols, which are essential for cell membrane development. A sufficient amount of dissolved oxygen(DO）ensures high yeast growth, a quick start of fermentation, and good maturation.
Brewer’s yeast growing in wort does not use oxygen for respiration.

2. When should wort be aerated?
Most brewers add air or oxygen to wort as it exits the wort cooler. Once fermentation starts, ideally, no further air or oxygen should be added.
Some brewers may need to rouse or add air to high-gravity beers and some ales during fermentation, but this practise may lead to problems with flavor stability.

3. How much oxygen is needed for proper fermentation?
The oxygen requirement for different yeast strains varies. However, typical yeast requires a DO content of at least 5PPM and the best results are achieved with 8-10PPM in standard wort.A rule of thumb for high-gravity worts is 1PPm(毫克/L)per degree Plato. Therefore, high-gravity worts require a DO level well above the air saturation level, which is no more than 10PPm in wort.In such cases, pure oxygen or a blend of air and oxygen is needed for proper aeration.

Thanks for reading.
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Edited by Ivy
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