Recent content by effeffe

Higher temperatures don't really help us though with these techniques (unless you're boiling): while oxygen solubility is lower, chemical reactions (including redox) happen much faster, and the curve of the latter is much steeper.

Now who's cherry-picking :) If you would just read the resource page, rather than browsing the website looking for something you don't like, you would find that the articles listed there are (of course) written by researchers, peer-reviewed, and completely unrelated to the website. I couldn't...

What are you talking about? There is a long list of peer-reviewed articles there.

I provided a link (and my personal suggestion, for what it's worth) in the post above.

Not really, all the sources I got access to said the same things. If you want somewhat of a comprehensive overview (rather than navigating the whole literature, which can be a daunting task), see 'Technology Brewing and Malting' in the relevant sections; there are other books talking about the...

It would be nice to know why it wouldn't matter at small scale though, something which is never explained. I find this weird: regardless of what one thinks, knows, and does, about this topic, it's pretty hard to not having even heard about it if one has any professional background in brewing...

I think it depends on which "stresses" we consider. Shear forces (pumps, mixers, etc...) are probably higher at the commercial scale, due to more powerful equipment, as well as hydrostatic pressure during fermentation, due to bigger vessels. Oxidation, maybe not so much: the square-cube law...

One thing worth considering regarding YOS is that it's an active protection that lasts as long as you don't kill them with heat, while pre-boiling and gas stripping cease to be effective as soon as they stop; how relevant this is depends on system (vessels) and process.

I don't know the exact answer but I suspect it doesn't really matter as the transfer will cause some movement/turbolence and the beer will mix. Airlocks don't really make a close system anyway, indeed they suck air in if wort/beer temperature drops. I assume you're purging kegs with CO2...

It sounds like you didn't adequately expended your sulfites when oxygenating your wort.

Yeast oxygen scavenging and Dissolved Oxygen.

I wholeheartedly agree on p-values and statistical buzzwords being used in a very misleading way, considering the target audience. The fact that many times they didn't reply to comments pointing out fundamental flaws in their experiments doesn't really look good in my opinion; and I'm not...

Delete the whitespace from this: https://www.themodern brewhouse.com/foam/

The potential problem is not cooling per se, but cooling without reintroducing oxygen, especially with basic equipment. You may have to rely on sulfites quite a bit. There is a fundamental difference between pre-boiling and yeast-based deoxygenation: the former ceases to be effective as soon as...

Some hydrogen sulfide is surely retained, but I don't know how much. Also, the low oxygen brewing process includes spunding, which I guess retains more volatile compounds, but I'm speculating. I don't remember the numbers off the top of my head, but I'm sure they're somewhere on The Modern...