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.
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Half truths, misunderstood principles, untested theories, and wild guesses often become taken as facts when repeated enough times. You’ll find them on brewing message boards, in literature, and in conversation.
That doesn’t make them true. Let’s bust these myths.
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Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans
