The DISASTER of DISSOLVED OXYGEN: How it RUINS Your BEER And What To Do About It
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- Опубликовано: 30 июл 2024
- Every pro-brewer knows that Dissolved Oxygen (aka DO) in beer is bad for shelf life and flavour stability. In this video, I discuss 6 things about DO in beer that you probably didn't know and why your beer is probably already oxidised.
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It's not really fair to say the best way to prevent oxygen ingress is by getting a tool that simply measures it. That's just a way to potentially identify the a problem not to fix or prevent it. That begins with your SoP
Of course! This video isn't meant to deal with SOPs.... That's a whole other video (and probably a long one too 😂) .... This video is designed to introduce brewers to the problem of oxygen ingress. Thanks for watching!
Love the video as always, and I love seeing comments like Kasper and Hardyards below. Great exchange on an extremely important topic. Thanks again for you effort and content. Keep up the great work! -DT
Awesome Video, thanks!
Hey thanks for watching! I hope it helps.
Great video
Amazing video's. As a homebrewer with pro quality ambitions it is amazing content. I guess that using starsan to clean bottles is a real nogo area. After this video I stopped using starsan after primary fermentation of the brew as much as I can get away with.
Very good stuff ...we have to add O2 in the wort for the yeast do you add this quickly?? ....Would this kill Hop flavour ???......is their any way too help the yeast??? ....And then try too stop D.O.from your beer.
Awesome Hendo thanks so much, does the use of ascorbic acid help with oxygen intake... loving seeing you on here cheers Mate! Mike 😎
Yes! Thanks for watching 😎
Big thanks again appreciate your advice!
Oh dear, even less amount than I thought. Must try harder to keep it out.
Hi. How are you? Need your assistance and suggestion- I have a bottle production line for non returnable bottles. I am pasteurising beer before filling. Before filling I am cleaning the bottles with normal water. The problem is beer taste changing. It's not that what it is BBT
Can you suggest how can I resolve this problem
Pasteurisation will always change the flavour of your beer. I'll do a video about that in the future. Thanks for watching!
Hey Hendo! Long time since Griffith days, Ash sent me a link to your channel as it came up in his feed - you really seem to know your stuff on brewing that’s for sure! Let me know when you’re around Brisneyland for a beer!
Ha ha wow long time no hear mate! I live in Brisbane. Head over to my website rockstarbrewer.com and there's a contact me page where you can drop me an email.
So I hook up an ST to my cbox, I'm chasing carbonation. I get a 45ppb DO reading, an hour later I check again, carb has gone up and I get another 45ppb DO reading (or there abouts) another few hours laters I get another reading and im happy with the carb, DO reads around 45ppb again. Are you saying I am continually adding DO just taking the readings?
Is this an issues with JG fittings? I only hook the cbox up once, hours apart from readings.
The cbox is a very sensitive bit of kit. You may have a leak in your line or you may need to calibrate the O2 sensor with N2. Carbonated beer in BBT should read under 20ppb because the CO2 should fully displace the O2. Thanks for watching!
@@RockstarBrewer Seeing as it's an At-line tool, any recomendations for hooking it up?
JG fittings usually do the trick. You might just need to double check the hoses.... Maybe give them a trim... And make sure that your connector to your sample tap is also sound and does not leak.
Should I drink my glass of beer quickly to avoid oxidation?
Does pouring a beer introduce oxidation? 🍺
Yes and yes!
Don't forget rinsing water! Although getting rid of air pockets in your pipework is more important, you have to make sure that beer has completely replaced the water in pipes (and then some) before letting it pass on to another tank, or filler or whatever. Water has thousands of ppb of oxygen in it so it is not hard at all to increase the beer's oxygen content.
Absolutely! Couldn't agree more. It's the real hidden demon of DO. Thanks for sharing!
Hi Hendo! I'm loving your informative videos as a home brewer. I'm struggling to understand why breweries aren't just adding a pinch of campden (sodium/potassium metabisulfite) to avoid oxidation altogether? I've invested in a SS fermenter with a purgable hop dropper doing closed transfers to kegs and in general I've been hysterical about introducing oxygen anywhere. Yet I've still had brown and stale cardboard NEIPAs not lasting a week. After I've started adding just 10mg/1L (10 ppm) when dry hopping after primary fermentation, my beers have been all saved! It also inhibits yeast activity and thus prevents hop creep. It's so cheap and has no downsides unless you add too much. Why aren't professional breweries using it? It's of course best not to introduce any oxygen in the first place, but to me it would seem like a way to guarantee that no DO is introduced, also considering that it can play hide and seek with the DO meter when the damage is already done
In many countries, sulfites need to be declared on the label. As a home brewer, you can put whatever you want in your beer but as a pro, we're food manufacturers so we have laws and regulations to abide by. Thanks for watching. I hope you find the videos useful.
For real? Thats so genius
But don't you need to oxygenate your beer prior to pitching your yeast? I thought oxygen was essential for yeast growth.
Not if you're using dried yeast. Source: Fermentis website. Search "E2U" aka Easy To Use.