I have read people aerate their wort with O2 and a stone for anywhere from 30 seconds to a couple of minutes. Is there a guide online that shows the length of time to run the O2 for either the gravity of the beer or the estimated number of yeast cells in the starter?
What is the “rule of thumb” in second for O2 aerating 5.25 gallons of wort?
I assume the flow rate mentioned when using O2 and a stone is 1 liter of O2 per minute, but since I have no gauge on my valve I can’t set it at 1 LPM for the O2 flow. I have determined that wide open my valve releases 3 liters per minute (inverting a full 3 liter bottle in a tub of water, placing the stone inside the bottle, and running on full open it evacuated all of the water in 1 minute) so if it is common to aerate for say, 60 seconds (at 1 LPM) I would aerate for 20 seconds since I am running at 3 LPM? Did I do my math right?