newuser12345
Well-Known Member
- Joined
- Jan 11, 2017
- Messages
- 85
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Keep o2 under 1ppm, ideally half that at all phases of the brewing process (with the exception of immediately pre ferm). Failing to do so oxidizes the polyphenols that you want to keep to obtain the flavors associated with low oxygen brewing. Its really that simple. I'm sorry you feel threatened and encourage people to not engage when you are called out on flaws in the process that you are condoning. Most of the advice you are giving is simply quality assurance measures. Most of the benefits people are seeing are due to these QA measures, not low oxygen brewing as outlined in classical texts.