Hot answers tagged oxygenation
9
It seems that it was used at New Belgium primarily for yeast storage between brews, not fermentation. AFAIK, New Belgium stopped doing it after a short trial (one batch of Fat Tire) when they found it led to premature staling and off flavors. I know of only one controlled test of it on the homebrew level and the tasters in a blind triangle tasting ...
5
It's very much temperature dependent. In an episode of brewstrong, Charlie Bamforth mentions that the rate of oxidization is proportional to temperature, and increases 3 fold for each temperature increase of 10°C/18°F.
So, if your beer is stored at 4°C (39°F), it will oxidize 9 times slower than if it's stored at 24°C (75°F). Loosely speaking, if it takes ...
5
To quote from http://www.wyeastlab.com/hb_oxygenation.cfm:
It was concluded that pumping compressed air through a stone is not an efficient way to provide adequate levels of DO. Traditional splashing and shaking, although laborious, is fairly efficient at dissolving up to 8 ppm oxygen. To increase levels of oxygen, the carboy headspace can be purged with ...
3
People have used olive oil with some success, see some conversations here or here. The general consensus is that it works, but most seem to agree that there isn't much point of doing it on the pico scale unless you like to experiment.
1
I realize this is answered, but if the beer is tasted better later, I doubt it's an infection. This might be totally off-base, but when you move to a keg and refrigerate, unless you filtered before transferring, the remaining yeast and sediment particles are going to settle to the bottom of the keg. The dip tube on a corny keg is pulling from the bottom, so ...
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