I was invited by the great guys on Fermentation Nation to discuss some low oxygen brewing techniques. I am far from a tv personality and I was week 2 into a 4 week stint with pneumonia so I apologize for any misspoken words and phrases, we start at 31 minutes in. Hopefully this can ease…
We find the yeast deoxygenation method is a very viable way to mitigate DO in brewing water. Thanks to our good friend Bilsch he came up with this method and here is an excerpt from him: “Someone said to me, in the context of pitching in oxygenated wort, yeast are the best oxygen scavengers we know….
For Traditional Fermenter to Keg: Jumper fermenter output to Keg liquid out Jumper blowoff to Keg gas in post Close receiving vessel and attach spunding assembly Set spunding assembly to desired pressure setting (start with 0.8 bar) This example uses a brewbucket and a corny keg, but the method can be used on any fermenter…
