Stinkfist wrote:Personally I think the part about the crash cooling that makes it worse is, that this exchange is all happening at the time the liquid is absorbing as much gases from its environment as it can. When you add oxygen and the temperature is relative constant, it has basically absorbed all it will(unless you are moving it around, which is why it is best to do a closed transfer).
This sounds like something that could be funded from the AHA Money they have for these kind of things..
Actually, that's a great point that I didn't take account into my calculations.
The cooling will allow more gas to dissolve into solution at the same pressure. This increases the total volume of air that must be drawn in through the airlock, adding to the O2 that is coming in.
The partial pressure of O2 inside and outside the beer when the cooling starts is zero.
We know that the partial pressure will equalize inside and outside for each gas over time. Any O2 that enters the carboy will therefore equalize itself passing into the beer until the partial pressure of O2 inside matches the partial pressure of O2 outside. This goes not only for the O2, but the CO2, N2, and any other gas in the local atmosphere within that carboy/fermentation vessel.
Bottom line is that more than just the change in volume will be drawn in, and half of that total amount O2 will dissolve into the beer.
My gut tells me that yes, this is probably significant.
