Kaiser
Well-Known Member
olllllo said:As an example, a few weeks ago I had the opportunity to take part in an oxidation experiment conducted by Kaiser and several others from this board. He had 4 beers which he purposely added various amounts O2 before bottling so that he could see the effects of oxidation.
But I think that this was a little different. The beer was bottled with Krauesen and I wanted to test how well does the yeast take up any oxygen that is introduced at bottling time. I inserted the O2 wand for 1, 2, and 4 seconds and none of these samples showed signs of oxydation. The is no true qantitive data here as I was fine to se qualitative results.
Bottling or storing beer in an O2 permeable container is a different problem as you may actually get O2 in even after the yeast is not active anymore.
Kai