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  1. M

    Oxygen Exposure: How much is too much?

    The measurement of "Too Much" being when the taste is negatively changed is implied. I have never done a side-by-side comparision of two beers, one with limited air exposure and one that had "Too Much" air exposure. So how do I calibrate my palette to differentiate between the two? I would...
  2. M

    Oxygen Exposure: How much is too much?

    I'm a new member and one of the reasons I am a new member is that I would like to talk over how severe the effects of oxygen on fermenting wort really are. Charlie Papazian tells me that I want to minimize the exposure of fermenting wort to the air. Well... as with most things its a matter of...
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