Topic: Aeration

21 result(s).

Wort Aeration Temperature For Kveik Yeast

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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 lobbed to the panel. Thanks moderator! Luckily, I waited to comment after the other panelists offered their sage advice about stuff. This gave

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It’s Complicated: Understanding oxygen in brewing

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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.

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Hot-Side Aeration

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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, for many brewers, hot-side aeration (HSA) becomes the boogeyman to conquer. Without smelling and tasting your beers, it is impossible for me to

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Wort Aeration – Providing an environment to flourish

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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.

Aerating With Oxygen

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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 are lacking in oxygen, fermentation rate, yeast health, and beer flavor are all affected. The simplest and cheapest way of adding oxygen to

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Wort Aeration

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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.

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Over-Oxygenation of Wort

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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 not a brewing ingredient, the addition of oxygen, either through aeration or injection of oxygen, is as important as any other brewing ingredient.

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Testing Dissolved Oxygen

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In brewing, dissolved oxygen (DO) is measured for two reasons. The first is to determine that sufficient oxygen is dissolved in wort to initiate a clean, vigorous fermentation. The second is to

Oxygenation

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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 is not the most abundant component of the air we breathe, it is the only one that humans utilize. Once oxygen is absorbed

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Brewing with Dehusked Dark Malt

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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. From scrawny wild grasses, humans selected for traits that made growing, harvesting, processing, and brewing or baking easier. Slowly, wheat specialized for dough,

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Easy Aeration

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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, air is sucked into the liquid flow from the branch that is exposed to the air. I described the use of a cotton

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Oxygen Quality

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The Wiz answers questions about oxygen quality, not removing the trub and recipe formulation.

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21 result(s) found.