Video Tip: Why We Should Minimize Exposure To Oxygen When Brewing
This is not the mist you are looking for … Oxygen in mash and other parts of the brewing process can negatively affect color, clarity and flavor. Russian River co-founder Vinnie Cilurzo and chief lab tech Taylor Lane explain the science.
Russian River Brewing in Santa Rosa, California is one of the most acclaimed and respected craft breweries in the world, but it wasn’t by accident. One of the main drivers of its success has been the obsession with quality – and one of the most overlooked aspects of brewing a high-quality beer is understanding the role of oxygen, of grinding the beer. grain by the time the finished beer hits our palates.
In this informative 87-minute video course, Russian River Chief Lab Technician Taylor Lane and Co-Founder Vinnie Cilurzo discuss various facets of understanding, measuring and controlling oxygen in the room. brewing. Among other topics, they address:
- The differences between dissolved oxygen (DO), shaken DO and conditioned total oxygen (TPO)
- Measure DO and minimize oxygen exposure
- The importance of purging fermenters, barrels and other vessels
- Aeration and its importance for yeast health and fermentation
- The benefits of dry yeast for aeration and pitch rate
- Processes and tips for airtight packaging
- Minimize ventilation on the hot side
- The role of heat stress on must
- The effects of oxidation
- Open fermentation, under control
And much more.
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