Learn about the terms aeration and oxygenation, as well as how and when to apply this brewing process.
Several years ago, I was on a panel discussion at an annual MBAA (Master Brewers Association of the Americas) meeting held in Chicago. A question related to general suggestions about “stuff” was
Oxidation has negative connotations in all areas of brewing except one. Learn how oxygen finds its way into our beer and some of the keys to controlling it.
Identifying that one problem, the thing responsible for the majority of brewing issues, is the dream of every brewer who knows that their beer is just one step away from greatness. And,
Wort aeration is an important part of growing happy and healthy yeast in your fermenter. Aaron Hyde explains the how, what, why, and when of this technique.
Before jumping into the mechanics of oxygenation, I want to touch on oxygenation versus aeration. Yeast require oxygen to grow since oxygen is a component of healthy cellular membranes. When brewing fermentations
Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.
I have been writing this column for nearly 18 years and I think I have been writing about the importance of wort aeration for nearly the same time period. While oxygen is
Oxygen is often measured for two reasons in brewing, to determine pre-fermentation levels and after packaging. Learn about choosing (and using) a good dissolved oxygen meter.
Human beings require air to breathe and sustain life. The air we breathe is composed of approximately 78% nitrogen, 21% oxygen, 0.93% argon, 0.039% carbon dioxide, and 0.031% other gasses. Although oxygen
Whether it was bread or beer that convinced our ancestors to trade in their nomadic wandering to tend fields of grass; grain and human culture are as linked as hops and IPA.
The low-cost method I described uses a tee where the wort flows horizontally into the center branch of the tee and down from the bottom leg. As liquid flows through the tee,