This week I welcome again Colin Kaminski to debate oxygen in completed beer, scorching facet aeration and find out how to reduce oxygen pickup.
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Subjects in This Week’s Episode (53:21)
- This week I welcome Colin Kaminski. Colin is the co-author of the Water: A Complete Information for Brewers (Amazon affiliate hyperlink) in addition to knowledgeable brewer with Downtown Joe’s in Napa, California. Colin designs skilled brewing gear at MoreBeer. He has been brewing since 1998.
- We begin with a dialogue of Colin’s actions since he final appeared on the present.
- Colin explains the three main areas the place oxygen comes into play: scorching facet aeration, aeration earlier than fermentation and oxygen contamination in a completed beer.
- He share his expertise utilizing a excessive finish Anton-Paar C field to measure oxygen in completed cans of beer from a canning line.
- We speak about Whole Packaged Oxygen (TPO) and the way it can change over time. Colin explains how some oxygen might be captured by hops and different compounds, however finally will get launched again into the beer.
- He shares his ideas on lowering oxygen pickup throughout transfers, bottling, kegging and canning.
- We speak about dry hopping and the way it can introduce extra oxygen right into a completed beer.
- Colin discusses scorching facet aeration and the way it can have an effect on the malt taste and brightness in a beer
- He shares how one can detect oxygen issues, and his closing ideas.
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