It's not really fair to say the best way to prevent oxygen ingress is by getting a tool that simply measures it. That's just a way to potentially identify the a problem not to fix or prevent it. That begins with your SoP

Love the video as always, and I love seeing comments like Kasper and Hardyards below. Great exchange on an extremely important topic. Thanks again for you effort and content. Keep up the great work! -DT

Awesome Video, thanks!

Awesome Hendo thanks so much, does the use of ascorbic acid help with oxygen intake... loving seeing you on here cheers Mate! Mike 😎

Great video

Amazing video's. As a homebrewer with pro quality ambitions it is amazing content. I guess that using starsan to clean bottles is a real nogo area. After this video I stopped using starsan after primary fermentation of the brew as much as I can get away with.

Very good stuff ...we have to add O2 in the wort for the yeast do you add this quickly?? ....Would this kill Hop flavour ???......is their any way too help the yeast??? ....And then try too stop D.O.from your beer.

Big thanks again appreciate your advice!

Oh dear, even less amount than I thought. Must try harder to keep it out.

Hey Hendo! Long time since Griffith days, Ash sent me a link to your channel as it came up in his feed - you really seem to know your stuff on brewing that’s for sure! Let me know when you’re around Brisneyland for a beer!

Don't forget rinsing water! Although getting rid of air pockets in your pipework is more important, you have to make sure that beer has completely replaced the water in pipes (and then some) before letting it pass on to another tank, or filler or whatever. Water has thousands of ppb of oxygen in it so it is not hard at all to increase the beer's oxygen content.

Should I drink my glass of beer quickly to avoid oxidation? Does pouring a beer introduce oxidation? 🍺

Hi. How are you? Need your assistance and suggestion- I have a bottle production line for non returnable bottles. I am pasteurising beer before filling. Before filling I am cleaning the bottles with normal water. The problem is beer taste changing. It's not that what it is BBT

So I hook up an ST to my cbox, I'm chasing carbonation. I get a 45ppb DO reading, an hour later I check again, carb has gone up and I get another 45ppb DO reading (or there abouts) another few hours laters I get another reading and im happy with the carb, DO reads around 45ppb again. Are you saying I am continually adding DO just taking the readings? Is this an issues with JG fittings? I only hook the cbox up once, hours apart from readings.

Hi Hendo! I'm loving your informative videos as a home brewer. I'm struggling to understand why breweries aren't just adding a pinch of campden (sodium/potassium metabisulfite) to avoid oxidation altogether? I've invested in a SS fermenter with a purgable hop dropper doing closed transfers to kegs and in general I've been hysterical about introducing oxygen anywhere. Yet I've still had brown and stale cardboard NEIPAs not lasting a week. After I've started adding just 10mg/1L (10 ppm) when dry hopping after primary fermentation, my beers have been all saved! It also inhibits yeast activity and thus prevents hop creep. It's so cheap and has no downsides unless you add too much. Why aren't professional breweries using it? It's of course best not to introduce any oxygen in the first place, but to me it would seem like a way to guarantee that no DO is introduced, also considering that it can play hide and seek with the DO meter when the damage is already done

But don't you need to oxygenate your beer prior to pitching your yeast? I thought oxygen was essential for yeast growth.