Oxygenation of wort is essential to proper yeast growth and overall health. -And healthy yeast has the largest impact over final beer flavor than about any other variable. -Achieving 8-10 ppm (parts per million) of dissolved oxygen (DO) in your wort prior to fermentation is vital to achieve your best tasting beer. -Too little and yeast growth is stunted and off flavors can be created. -Lag times increase and final gravity may not be reached. -Too much and and you can end up with excessive fusel alcohols in your finished beer. -While dissolved oxygen levels are vital, the equipment to measure DO isn't cheap. -Inexpensive hand-held models are upwards of $300. -And lab grade models are well over $1,000. -However,we've done extensive testing to allow you to achieve proper DO levels with wand type and in-line type oxygenation systems so you can be confident you're achieving your DO levels. Knowing the FLOW is important - other regulators simply regulate pressure and depending on your downstream restriction the actual flow can vary widely! Click -here --Operation, Assembly & Maintenance Manual (.PDF)