Author Topic: On Serving: A Look at Total Oxygen Ingress  (Read 409 times)

Offline Big Monk

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On Serving: A Look at Total Oxygen Ingress
« on: February 05, 2018, 04:11:37 PM »
This is the last post in a series that we have put out which targets cold-side oxygen ingress. We had previously discussed CO2 purity, purging and transferring, and bottle cap ingress, and now we finish it up with a post that takes all that into consideration as well as factoring in vessel ingress through gaskets and serving/gas lines in oder to show the "sum of all parts" numbers for traditional/standard homebrew practices and our recommended methods.

http://www.lowoxygenbrewing.com/brewing-methods/beer-serving-oxygen-ingress/
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur

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Offline The Beerery

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Re: On Serving: A Look at Total Oxygen Ingress
« Reply #1 on: February 13, 2018, 01:28:22 AM »
Lies and half truths. 


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Offline Big Monk

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Re: On Serving: A Look at Total Oxygen Ingress
« Reply #2 on: February 13, 2018, 02:28:47 AM »
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur

Check us out at www.lowoxygenbrewing.com

Offline ynotbrusum

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Re: On Serving: A Look at Total Oxygen Ingress
« Reply #3 on: February 14, 2018, 07:30:36 PM »
Really good information, guys.  Some pretty simple-to-implement suggestions, along with product suggestions. 

Because of a simple serving line leak recently (slightly loose QDC at the flare fitting, resulting in a loss of 5 gallons in my lagering chest freezer - UGH!), I have gone to disconnection of line out and turned off CO2/disconnect CO2 as part of my routine.
Hodge Garage Brewing: "Brew with a glad heart!"