Diffusion Stone (0.5 micron)

Item Number: 19-Y4351

Sale price$14.99
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.5 micron diffusion stone for wort aeration and beer carbonation

An extremely fine diffusion and aeration stone that is designed to force carbonate beverages with CO2 or to oxygenate wort when used with an oxygen regulator. The .5 micron aeration stone has much smaller holes, allowing it to carbonate beer quicker and provide a longer lasting head. Due to the finer hole size, this diffusion stone will not properly aerate wort when used with an aeration pump.

*Please Note: Never touch the diffusion stone without using sanitize gloves. Oils on your finger tips can clog the small diffusion holes causing it to stop working effectively.


  • Length - 1"
  • Diameter - .5"
  • Micron - .5

How to Use for Carbonating Beer:

This diffusion stone will best carbonate beer, sparkling meads, or sparkling wines with a homebrew kegging system consisting of a CO2 tank, regulator, appropriate lines and a keg. Using adjustable clamps, attach a 24" length of 1/4" or 3/16" tubing to the gas inlet dip tube with your diffusion stone attach to the other end. There are charts available both online and in books detailing the exact levels of temperature & CO2 pressure to achieve desired carbonation levels.

The following procedure will produce an average carbonation level in beer:

  • Chill the beer to 40 F
  • Adjust regulator to 2 PSI and attach gas disconnect
  • Increase pressure by 2 PSI every 3 minutes until 12 PSI is reached
  • Beer should now be carbonated, for improved taste allow keg to sit under pressure for several days

How to Use for Wort Oxygenation:

If you are using pure oxygen, add oxygen for about 40 seconds to fully oxygenate your wort. We recommend two separate bursts of oxygen through the aeration stone for 20 seconds; one burst before pitching your yeast, and another 3 hours after pitching your yeast.

Please note that higher gravity beers may require additional time as oxygen does not dissolve as easily in liquids with higher specific gravities.

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