AW: [HBF] Fwd: O2 diffusion

[Flannery, Phil]

Ich habe festgestellt dass ich kein Deutsch und kein Englisch verstehen
kann.

I only have one thing to say.......

HOME BREW NAKED!!!!!!!!!!!

Phillip Flannery


Corp. Sec. Techn. Supp.
Tel. 06142/80/2178
Fax 06142/802974
Email: phil.flannery at eds.com

Es geht um die 
Diffusionsgeschwindigkeit von Luftsauerstoff in unbelüftete Bierwürze:


What is the rate of O2
absorption thru natural exchange. Now lets generalise and put a
lot of varables to bed. (yes I know it depends on surface area,
currents in the wort and all that stuff). And I know also that most
absorption will occur at the beginning and it slows as it gets
closer to equilibrium.
/
So lets say, ON AVERAGE, For a wort with no O2, at a
temperature of 10C, how long would it take to get to
80% equilibrium with the air O2, and also 100%.
/
Why do I ask. Well I wonder on two accounts. The first is if
one open ferments, and a person does not airate the wort
straight away, I wonder how long they should wait til they can pitch
the yeast. The second reason is I wonder what rate of CO2 evolution
has to occur to override the O2 absorption gradient.
/
__________________________________
/
As I said, there are a lot of generalisations with the statement, but I want
 an "on average value". If no-one knows the answer, I'll take the formulas
 you need to work it out. /
Thanks mate
/
Shout
Graham Sanders

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