Beer Forum

I just got my O2 setup and used it for the first time yesterday on a Northern English Brown. When using the system do you pitch the yeast and then aerate for the one minute or do you aerate and then pitch the yeast? I ended up pumping in the O2 and then pitching the yeast.

Also on my last few batches I have noticed a slight suction on my 3 piece airlock. I have tried to fill it lower with sanitizer and fuller and it seems to still pull a small amount of the sanitizer back into the carboy. Does anyone have any suggestions on how to avoid this?

You can ass O2 to the wort before pitching the yeast and after pitching the yeast up until fermentation begins. I usually add before the yeast is pitched and then one to two more time on my bigger beers. As the wort sits prior to fermentation, the yeast are consuming some of that O2 and some is gassing off so it may be appropriate to add more at that time.

As for the airlock, the only time liquid would suck back in is if the wort is cooling after the airlock is installed. For example of the wort is 78 when you put your airlock on and stick it in your fermentation fridge set at 68, the wort will cool and the fluid will suck back somewhat into the airlock of all the way into the carboy. If you are pitching warm, I suggest using foil on top of the carboy initially and then switchin to the airlock later if you wish.

Thanks for the advice. I pitched at 64 and was going to let it naturally rise to 68. But it is winter in Colorado so it is fairly cool in my basement. The Carboy is in a fridge with a fermwrap.

Good tip about the foil!

I usually fill my airlock with cheap vodka - that way I don't care if a few mils get in.

I have thought about using vodka but never have. I do like the foil idea and will try that on the next batch. My batch seems to be going great so far!

This was my first time using the O2 system and I wanted to know if anyone else noticed an increase in their fermentation speed? I know it is good for the yeast and the yeast health but it seems like my fermentation went really fast. I have not had a chance to take a gravity reading yet but will do so.

Here is the timeline on my brew:


On 1/19 I pitched one smack pack of 1028 London Ale into a 3 gallon batch of Northern English Brown with and OG of 1.051. I used my new O2 system for about 1 minute and 15 seconds and pitched the yeast at 4:30 at 64 degrees. On 1/20 at around 4:30 there was good fermentation activity and it was at 65 degrees, and on 1/21 at 6am it was fermenting at 68 degrees. 1/22 at 6am the krausen had dropped and it was still set at 68 degrees with the temp controller.