« on: July 04, 2015, 02:49:04 PM »
Is there any info anywhere on what concentration of O2 really matters? I've been purging an empty keg 3 or 4 times, and have noticed no oxidation, even for beers that are over a year old in the bottle.
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Try 2 liter soda bottles. Milk jugs have an obvious week point in the seems.
Do mix all your minerals and acids with the mashing water BEFORE adding the grain.
We have plenty more O2 xBmts in the chamber, so to speak
I would not extrapolate that to mean that you dont have to aerate or oxygenate, and I dont think the findings of the experiment are suggesting that.