Do you have any good links/posts on getting the correct PPM per gallon of wort? Micron size vs. rate vs. volume?
— Robert French
As homebrewer’s, it’s nice that we can measure many of the important variables in our process. We can measure the density of our wort with either a hydrometer or a refractometer. We can measure temperature with a thermometer. We can measure the pH of wort or beer with a pH meter. Unfortunately, there are no inexpensive ways to measure a few key variables. Most homebrewers, for example, do not measure the amount of alcohol in their beer. They estimate the percentage by volume via a calculation. Likewise, the level of carbonation in our beer may be estimated either via a temperature and pressure table for keggers, or by adding the appropriate amount of priming sugar for those who bottle condition their beer. Arguably more important, however, is the amount of oxygen in our worts before we pitch the yeast. For most fermentations, an oxygen level around 8 ppm is desired. However, some strains of yeast may respond better to slightly higher levels of oxygen.