Lowering Oxygen in your Brewing
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- Опубликовано: 4 фев 2025
- www.brew-dudes....
On this video, we discuss practical ways to reduce oxygen from your finished beers before they are packaged. We also briefly discuss the evolution of new techniques to radically reduce the oxygen all the way back before the mash!
BREW ON!
My home brew shop guy mentioned to me one time to try this. Do your secondary fermentation in a bottling bucket and bottle directly from your bottling bucket to bottles with priming tablets. Eliminate as many variables as possible. I guess if your not concerned about beer clarity this would be a simple way to possibly keep the oxygenation down. Cheers and Brew On!
Only on my second gallon batch, but it has been a week in bottles and wanted to try one out tonight. It has decent carbonation and I added a bit more hops than the recipe called for, so its a porter with a hoppy kick. I transferred to my bucket with the siphon introducing oxygen lol. I just did a quick chill for 2 hours before trying it and it tastes pretty good to me, but my palette probably cant pick up any off flavors new brewers might make. Im going to let the bottles condition another week maybe two since it's a porter. I just think its funny how its so hoppy.. but in a good way since my first batch of beer was super gross like wet bread/cardboard either from oxygen or contamination.
Edit: I forgot to add that it seems kind of dry, I think due to priming with maple syrup. Not sure if the flavor is light due to that plus only being a week in the bottles. Just happy I made a decent beer. Cheers guys!
#spundingvalve
Glad you guys did a video on this, not a lot of "mainstream" podcasts/shows want to address it in any real depth.
What podcast were you referring to @6:50?
You know... according to those German Forum guys... if you don't limit HSA during mashing, limiting O2 in the transfers/keg isn't going to achieve that "elusive" character (at least the dry hop character shouldn't be effected by oxygen though). ;)
Awesome Content. Do you have a video to show how to bottle beers without too much oxygen?
We don't have a video on that subject. We'll add it to the list. - John
@@BrewDudes sweet! Thanks. At present, I am carefully bottling directly from primary, adding conditioning tabs, then lightly placing caps right on the bottle until I am ready to cap them.
@@juanmoreira8272 Hope your beer turned out well!
@@BrewDudes It came out well! My brew club enjoyed it! thank you!
@@juanmoreira8272 Thanks!
I agree about not worrying too much about O2 on the hot side. I'm going to boil it off anyway. And then I'm going to chill my wort and blast it with pure O2 while transferring to the fermentor! I do try to be mindful of aeration post-fermentation, but I haven't yet resorted to any heroic measures and haven't been surprised by any noticeably oxidized beer yet (meaning I have had oxidized beer, but I usually know why). Cheers!
I agree about the hot side, I'd rather have an easy brew day than stress about a nonexistent problem. I have done a double batch, one into purged keg and closed transfer vs open keg then purge. The difference was marked, if I can avoid it I'll never do another open transfer.
Just on the galaxy hopped beer I think it's part oxidation, but more likely a bigger contributor is the co2 scrubbing many of the aromatic compounds out of the beer(both with the pressure relief valve and then once it's open).
You said that his bottled beers are better... Was there any discussion on putting some priming sugar into the keg to remove this oxygen from the beer? I've done that several times and just take a small pull off the keg each day to remove the dregs from the keg.
off topic: how do you get that head retention on that beer...!?!? and very clean beer??? thanks and cheers!
In some volcanic areas CO2 will collect in hollows on the ground if the air is relatively still an kill animals that wander into it. So I think that CO2 is considerably heavier than other elements in air and won't naturally mix to form other gasses eg CO3.
There's a video on RUclips 'Mazuku deadly CO2 pockets'
i love the videos... great job guys
Thanks!
the low oxygen guys base their principles almost entirely on the work of German brewing scientist Wolfgang Kunze. Oxygen is truly a killer man and it makes sense to take a holistic approach to getting it out of our beers upstream, downstream, everywhere.
Thanks for the info. - John
Most welcome, hope you chase down that Pilsner that you can be proud of. :D
Was there a updated video with that IPA doing closed transfer?
Very soon. Cheers! -Mike
guys, what do you think of dry hopping during fermentation? Also, slowing the co.2 from the airlock? I.m a trillium type new england ipa fan. it's been a challenge grabbing that hop character and making it last
matthew13694 I like it when I'm over 50% attention and splitting the hopping in to batches(2 or 3 batches), so some is dry hopped with the yeast still active and some when it's conditioning.
That's awesome..Thank you...
matthew13694 Mate just a note, I'm not one of the guys, just another homebrewer, take my information for what it's worth.
We are all Brew Dudes and Dudettes. Thanks for the reply.
Try just leaving your hops in the keg while your serving
There you go - thanks! - John
Too much trouble. Just dry hop in the keg and don't remove the hops until you've drunk all the beer in the keg. Grassy off flavors are not a concern for this method, and the flavor and aroma will persist throughout the life of the beer. Cheers!
Cheers!