From the HBD Archive
From: jmellby@ngstl1.csc.ti.com (John Mellby)
Subject: Oxygen in solution necessary for Fermentation?
Date: 1990-04-06 15:51:30 GMT

Recently I was rereading Papazian's section in the Brewing Mead book
and he said that the initial 12-14 hours of fermentation require lots
of oxygen. He said this was typically ok, since there was lots of
oxygen available in solution in cold tap water.

But if this is the case, then when you boil the wort, wouldn't that drive
the O2 out of the water, and leave the primary fermentation short of
oxygen? In my case, since I don't have a wort chiller, I usually
boil 2-3 gallons of water and put it in the refridgerator to cool ahead of
time (this usually reduces the wort temperature to where I can add the
yeast). However, would this not reduce the supply of oxygen as well?

Is there really that much O2 in solution, or is the fermentation stealing
O from the H2O itself? O.K. so I'm not a chemist. I'm still puzzled?

Where does the O2 come from for the fermentation, if so much oxygen
is needed?

Surviving the American Dream
John R. Mellby Texas Instruments
jmellby%ngstl1.ti.com P.O.Box 660246, MS 3645
Dallas Texas, 75266
(214)517-5370 (214)343-7585
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