[Big Monk]

This one is something new, as we have a guest author at our Blog. A few weeks ago, Bryan was contacted a PhD Student from TUB and KU Leuven named Tuur Mertens, who aside from being a very nice gent, also has a very impressive CV:

http://tu-berlin.academia.edu/TuurMertens/CurriculumVitae

https://ejdfoodsci.eu/phd-students/tuur-mertens/

He wanted to publish an article(s) on our site, due to his, as well as VLB's, keen interest in what we are doing/discussing at lowoxygenbrewing.com. Bryan worked with him to get the article prepped for the blog. Blog post and PDF copy can be found here:


http://www.lowoxygenbrewing.com/brewing-methods/flavour-stability-in-home-brewing/

[erockrph]

Great article - well written and well presented. I especially appreciate the prioritization; it makes this a good reference for all levels of brewing. Thanks for sharing.

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[Cliffs]

great info, thank you.

[Cliffs]

re: sulfite use, and perhaps this is only relevant to winemaking, but the consensus was that over a ph of 4 sulfites added were ineffective by becoming molecular and binding with oxygen. Its been a long time since Ive done wine, so I could be misremembering.

[Big Monk]

re: sulfite use, and perhaps this is only relevant to winemaking, but the consensus was that over a ph of 4 sulfites added were ineffective by becoming molecular and binding with oxygen. Its been a long time since Ive done wine, so I could be misremembering.

In our case, we want metabisulfite to scavenge Oxygen on the hot side, so this is advantageous for us.