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I've read that due to diffusion if I pressurize an empty keg 5 times to 15psi I will effectively remove all oxygen. What do other people do? Also, I have access to an oxygen analyzer so I could do tests.

At what point do yeast unilize oxygen? For example using dry lager yeast in my last batch fermentation didn't get going for 36 hours. I can't imagine all the oxygen wasn't out of solution by that time. Does it make more sense to oxygenate later into the processes or does yeast bind oxygen...

Is anyone a member of this site and able to read this article. It seems like they collected data on sulfate levels and hops additions: http://www.mbaa.com/publications/tq/tqPastIssues/2010/Abstracts/TQ-47-2-0623-01.htm "We were able to show that process variables in terms of time and...

I've noticed what I think is oxidation in my beers. I'm going to send one into a competition to get an expert opinion, but I'm pretty sure that's what it is. I do biab. I've been transfering to secondary (if I do one) and to the serving keg with co2 so I'm pretty sure its happening in my...

I want to start with a base of distilled or ro water. I've been reading a bit on water adjustment but the one thing that is eluding me is do I want to add salts based on my final water volume or my starting water volume? I do brew in a bag and will start with between 9-10 gallons for a 5.5g...