Russian River's Ultimate Guide to Oxygen Management in the Brewhouse

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Russian River's Ultimate Guide to Oxygen Management in the Brewhouse

Рет қаралды 6,124

Күн бұрын

Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality-for pros and homebrewers alike-from happy yeast to airtight packaging.
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In this information-packed 87-minute video course, Russian River head lab technician Taylor Lane and cofounder Vinnie Cilurzo dive into various facets of understanding, measuring, and controlling oxygen in the brewhouse. Among other topics, they discuss:
- The differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO)
- Measuring DO and minimizing oxygen exposure
- The importance of purging fermentors, kegs, and other vessels
- Aeration and its importance for yeast health and fermentation
- The advantages of dry yeast for aeration and pitch rate
- Processes and tips for airtight packaging
- Minimizing hot-side aeration
- The role of thermal stress on wort
- The effects of oxidation
- Open fermentation, under control
- And much, much more.

Пікірлер: 19

@diftson 24 күн бұрын

Incredible content! Thank you for your time and deep dive into this topic. The highlight was the example at the end going from 6000 TPO to 40 TPO. I would love to see an example of canning like that and how we as home brewers can keep TPO levels as far down as possible.

@AdamKeele Жыл бұрын

While this mostly covers info I’ve already learned over the years, it took many years and hours of research, reading and listening to get there. This is a great resource for far too many brewers don’t know this information fully.

@trondrasmussen4399 7 күн бұрын

Most be one of the best videos I have looked at about brewing. These people are really commited to their work. The topic about how to bottle beer at the end was superb. I just bottled a 17% abv dark belgium beer and luckily I did it the way they recommended. I also added a very small amount of sugar and some Safale f-2 yeast into the bottles before purging and filling. Hoping the yeast will ferment out the remaining oxygen.

@christopherallmon4480 Жыл бұрын

Very Informative.

@drazenvukotic8581 9 ай бұрын

Great video. Just keep on education people.

@iamonky Ай бұрын

Awesome!

@jpjollybean1183 Ай бұрын

진짜 세상 좋아졌따.

@soerenlehmann3508 22 күн бұрын

I use an iTap2, which means I can create foam in the iTap. This means that when I release the bottle from the iTap2, the foam is already there. So I don’t introduce headspace for oxygen before shaking the bottle. I think this is a better solution than a beergun, where you need to introduce oxygen before creating foam.