“I don’t know if it is a general problem to comprehend or follow instructions properly but hopefully others can break out of these habits and actually give [low dissolved oxygen brewing] a
Written by Michael Tonsmeire
Issue: May-June 2017
Oxidation and the effects of staling on beer is one of the great frustrations of brewers. John Palmer lays out the root causes and things we can do at different stages of production to minimize this problem.
Calculating the impact a fruit addition will have on a beer’s ABV is tricky — so much so that even commercial brewers have gotten in trouble for miscalculating their influence on gravity. We take a closer look at the math required to get it right.