I just finished listening to the Basic Brewing Radio Episode NHC aeration experiment. The Barley Legal homebrew club from Maple Shade, New Jersey did an aeration experiment using a bunch of different techniques.
While nothing was conclusive, it did raise some interesting questions. The fizz-x was the one in particular I was wondering about. The beer aerated with the fizz-x or wine degasser was one of the least favorite beers.
This device is designed to knock cO2 out of solution for wine, would it actually aerate your beer or would it also knock O2 out of solution?
Is this device beneficial or detrimental to aeration?
Anyone have thoughts on this?
While nothing was conclusive, it did raise some interesting questions. The fizz-x was the one in particular I was wondering about. The beer aerated with the fizz-x or wine degasser was one of the least favorite beers.
This device is designed to knock cO2 out of solution for wine, would it actually aerate your beer or would it also knock O2 out of solution?
Is this device beneficial or detrimental to aeration?
Anyone have thoughts on this?
