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Oxygenation

Fermentation is the most exciting part in making beer. It is fascinating how yeast cells can contribute to the beer’s richness of flavour. In order for the yeast to ferment, it needs dissolved oxygen. Aeration is the process of providing oxygen to the wort. But too much oxygen can cause cardboard-like flavours in the beer and can also decrease the lifespan of the bottled finished product.

Oxygen plays a very important role in making beer. Moreover, there are many factors that affect the amount of oxygen present in the wort. For instance, the gravity of the beer affects the amount of oxygen requirement. Moreover, different types of brew require different amounts of oxygen for effective fermentation. Having said this, home brewers who want to avoid problems with oxygenation can use aerators. (more info below)

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Commercial breweries introduce up to 10 ppm of dissolved oxygen before the process of fermentation. But at least 5ppm is necessary for proper yeast proliferation. There are many techniques in providing oxygen to beer and these include manual agitation and splashing. However, the most effective way is to inject pure oxygen to the wort by using an aerator. This technique uses pressurized oxygen and diffusing it to chilled wort. It is necessary to introduce oxygen to chilled beer because it does not cause the oxygen to evaporate and transform back to its gaseous form.

To become a successful home brewer, you need to pay extra attention in the oxygenation of the chilled wort. If you are looking for aerators that you can use for your home brewing system, let us help you find the right one. At Ontario Beer Kegs, we have a wide selection of oxygenation assembly for you to choose from. We also carry oxygenator spare parts and accessories for those who want to repair their old and broken aerators.

Oxygen is critical to the successful formation of yeast and we make sure that we have the right tools to help you achieve this process.