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"The phenomenon does not occur in bottles sealed with aluminum spot-lined crowns or in cans." There is solace in the conclusion. Like I said, cherry picking lines out of old studies isn't useful. This was a known problem in 1987 but there was already a solution put forth. Don't use PVC in...

Counter-intuitive and counter my experience. I gotta dump all my beer bottled beer before 6 months? At least I can read this study. http://www.agraria.com.br/extranet/arquivos/agromalte_arquivo/entrada_de_ar_tampas_de_polivinil_-_ing.pdf Note its age and the conclusion that material plays a...

Well, I started brewing before my join date here. I still have a few of my original brews. When I open them they aren't flat. I won't say they are perfectly carbed, but they have a positive pressure. If it takes longer than that to leak out at positive pressure then how long before ingress...

Can 't find them easily. I didn't post in the threads and the forum software doesn't make it easy. People were throwing this about as if it was the norm and expected behavior. After thinking about my old carbed bottles I realized this just didn't sound right. But, like I said, I don't come...

People are posting as if this is the norm yet I haven't run into it. Is this a cap issue or a crappy capper? I vaguely remember people talking about being able to twist their caps by hand after installing? Is this from bad technique or bad cappers? Either way, this isn't a universal cap...

I don't come here much anymore because useful information seems to be getting less and less. Now I see people talking about how beer goes bad because of bottle caps letting in oxygen? I have some old beers that still go 'psssst' when I open them. If they are holding carbonation then how the...

Grain does not come from one place with one property. You are chasing a moving target. Use water chemistry primarily for pH control and add any thing you do for flavor after that, unless of course you can easily adjust your water chemistry to account for that. Otherwise, brewing is like...

No. Anything pre-boil needs to be clean. Anything post boil needs to be sanitized.

I've used that avatar before.

I'm guessing without looking up his numbers the bubbler would be analogous to shaking. He claims 50% more oxygen with the electrolysis so I'm guessing 8ppm and 12ppm. That would be right in the ballpark of where you want to be IF it works in wort. However, without a DO meter and lots of other...

I go with the de-bittered. Once when the home brew shop was out he suggested wheat. Naturally de-husked. Worked well. After a recent thread on here I'm wondering if some of my problems with dark malts was really a pH problem. I didn't really know much about pH until after I'd switched to...

I second the calcium reference. Yes, some elements may fight each other but I always like to have sufficient calcium. I shoot for around 100 ppm because I seem to get a better hot break and clearer beer that way. You now have a 'recipe' for your water. If the beer turns out the way you like...

https://www.homebrewtalk.com/forum/threads/yeast-and-oxygen.642044/#post-8175427 I'll take AJ's research over any of this. From MBAA's 'Beer Packaging, 2nd Edition "Generally, a 12-oz. (355-mL) bottle of beer containing less than 0.5 mL of headspace air has adequate shelf life for most local...

So now your suspicions are stronger than your calculations? Again, I've had mead that was over 10 years old that wasn't oxidized. I don't know why I bother brewing. All of my beverages will be ruined by oxidation if I don't drink them quickly. I'm out. I have to leave before my basement full...

Well then purging the tank with CO2 is no better as it will also mix. I know this which is why I don't bother purging the keg since bottom filling will push out the air. I'm not sure how you come by these numbers though. A single purge is not a fixed volume. The gas runs when you pull up on...

The basic premise is that yeast will use oxygen in the head space and hasn't ruined hundreds of thousands of batches in the past. The yeast that Cris talks about take up the oxygen well before just about ANY alcoholic fermentation has started so I don't see your point of trying to tie the two...

You care to put a quantity on that "plenty" remark? From Chris White's book on yeast: "The uptake of oxygen happens rapidly, with the yeast usually depleting wort oxygen levels within 30 minutes of inoculation." page 27 While he doesn't give the level of oxygenation, he seems to think it...

It turns out my grade school teachers were wrong. We were told the dictionary was the ultimate/final source when it came to words. Now I know that language is a living thing and changes over time. Majority rules because the real point is communications.

Not to mention it didn't seem to abate any by the second brew.

You're solving a problem that doesn't seem to be a problem for most people. If you bottle carb then the yeast in the bottle are your little friends when it comes to any residual molecular O2. That small space at the top of the bottle is only about 21% O2 to start with.