aeracija sladovine

[danny_boy]

aeracija sladovine

This post was last modified: 26.03.2018, 08:37 by danny_boy.

Koliko ja znam to sto si naveo je uglavnom posljedice nekog od sljedecih faktora:

- prevelike temperature fermentacije (esteri radi previsoke temperature kao i brza fermentacija sto u principu nije nedostatak ako je temperatura odgovarajuca)
- nedovoljno kvasca (esteri radi prevelike potrebe za mnozenjem kvasca)

Evo referenca na wyeast koji potvrdjuje moj post:

Some yeast strains have higher oxygen requirements than others.  It is generally safe to assume that you need at least 10ppm of oxygen.  10ppm will supply adequate oxygen in most situations.  Over-oxygenation is generally not a concern as the yeast will use all available oxygen within 3 to 9 hours of pitching and oxygen will come out of solution during that time as well.  Under-oxygenation is a much bigger concern.