Ask away then...
On the other hand I'd like to ask him if he ever heard of partial pressure?
"Oxygen saturation is largely temperature dependent, so even if they were injecting pure oxygen, they wouldn’t have been able to get it to dissolve any more in the hot liquid than what they already had in their normal brewing process."
Really? Bubbling 100% pure O2 through the mash will not increase the O2 content? So all those homebrewers using pure O2 bursts to oxigenate their wort prior to pitching are not being as effective as they think?
In actual reality pure O2 has a partial pressure about five times that of the O2 fraction of air, so in theory you could achieve five times the O2 content of a normal non-oxigenated mash but even if you were to only achieve 3 or 4 times that you'd expect to see a huge difference compared to a standard process, right? Oh wait, he has an explanation for that as well.
" I kept on doubting that what we were doing would make any difference, but after going through this process and experiencing it firsthand, I think the key difference is that at Doemens they injected pure oxygen in one batch and they brewed another batch with their normal techniques… They didn’t actually eliminate oxygen and compare side by side with a beer brewed with excess oxygen. "
Right, because oxidation is notoriously non-cumulative but works as an all-or-nothing factor. Think I have heard this excuse more than a few times...
