i have always wondered about beer oxydation as beer was traditionally pumped with compressed air, using water power, in Scottish pubs. Presumably the rate of consumption meant the beer didn't get time to spoil
Too much to cover off in a yt comment but that's a great idea for a future episode! Anti oxidants are a novel way to preserve shelf life and used properly, can be quite effective.
What I regularly hear is that a lot of brewers calculate the TPO wrong. They sometimes do not shake the container or not long enough . Some ignore the headspace which still contains a lot of oxygen. I had an interview where the brewmaster said they have a TPO of 20 which is impossible for their system. Even a Krones technician said to me that they advise to stop optimizing at 150ppb TPO
i have always wondered about beer oxydation as beer was traditionally pumped with compressed air, using water power, in Scottish pubs. Presumably the rate of consumption meant the beer didn't get time to spoil
Question, should I start using Sodium metabisulfite?
Too much to cover off in a yt comment but that's a great idea for a future episode! Anti oxidants are a novel way to preserve shelf life and used properly, can be quite effective.
What I regularly hear is that a lot of brewers calculate the TPO wrong. They sometimes do not shake the container or not long enough . Some ignore the headspace which still contains a lot of oxygen. I had an interview where the brewmaster said they have a TPO of 20 which is impossible for their system. Even a Krones technician said to me that they advise to stop optimizing at 150ppb TPO
Indeed. Adsy and I didn't cover TPO in this episode but we'll be sure to cover it very soon.
I think this explains why the "worlds most awarded breweries" beers all tasted like Diac
On the thumbnail you look like @JaySwanson