The oxygen dilemma: a friend or an enemy
When it comes to beer elaboration, oxygen can be a true juggler. In some stages of the process, it is the best ally of the brewer, but in others, it can become the villain that ruins the party. For commercial brewers, maintaining oxygen away from their final beers is like preventing a child from entering a candy store.
Oxygen before the party: the good part
During the initial fermentation, a little oxygen is crucial. It acts as the motivating agent for yeasts to start and do their magic. The good fermentation practices include airing the must before the addition of the yeast, a step that resembles tune from the baton of an orchestra director.
The oxygen effect on fermentation
In the early phases of growth, yeasts devour oxygen, ensuring a robust start. However, becoming complacent after this point is what can ruin the back party.
The oxygen past the great dance: the spark that turns off
After fermentation culminates, the situation changes dramatically. Any oxygen trace begins to be a problem, and the experiences of university life often teach the hard lesson that oxygen can turn a celebration beer into a rancid concoction in a short time.
How does oxygen arrive?
Among the most common forms in which oxygen is introduced is to transfer the liquid from one container to another. Either in the bottling phase or in the transfer, an accidental splatter can undermine all your efforts.
Tactics to prevent oxygen from making soft
One of the best strategies is to minimize transfers; In fact, some brewers omit secondary fermentation completely and bottling directly from the main fermenter. Others opt for conical fermenters that allow them to extract yeast without moving beer.
Choose the appropriate container
When storing your beer creation for a long time, it is vital to use containers with a good barrier against oxygen. Glass and stainless steel are allies; Plastics, on the other hand, are like rotating doors for oxygen.
One last shot: keeping oxygen at bay
When bottling, ensures that the empty space is minimal, uses tapas that absorb oxygen and avoid splashes during filling. And if you detect any escape on your cover, act quickly. After all, nobody wants a good beer to lose its spark.
Implementing these simple tricks, you will be one step closer to ensuring that your beers are of supreme quality. So, we provide less oxygen and more flavor in each sip! Do not forget to subscribe for more brewing advice and never underestimate the power of good advice in the world of homemade elaboration.
