Oxidization

Hey-

was thinking today, that in all things brewing, I've never paid much attention to beer oxidization.

In general, I keg my brew, rarely bottle - except for Belgians.

Maybe we could collectively come up with a FAQ or something on reducing oxidization of beer from grain to glass. I'll bet its an interesting read.

I have a few ideas and suggestions, that I'll post later, but wanted to get a reaction first and maybe its been done before.


TD

I've never had an oxidyized beer in all the years I've been brewing.

That being said...few basics to cut down the chances of it...

1. Minimize headspace in secondary (if used)
2. Transfer all beer via co2. This means using kegs to ferment in.
3. Splash as little as possible.

I'm sure there are a lot more, but this is all off the top of my head.

Suthrncomfrt1884 said:

I've never had an oxidyized beer in all the years I've been brewing.

That being said...few basics to cut down the chances of it...

1. Minimize headspace in secondary (if used)
2. Transfer all beer via co2. This means using kegs to ferment in.

Click to expand...

or use a carboy hood to rack. I have 2 of them and they work great, you can blow air through the filter if you dont have co2.