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
I have a chart that shows that 14 purges of headspace at 20 psi only drops oxygen to 1 ppm. Obviously this isn't going to get me the low ppb range. It is why it's attractive to me to push oxygen free water through the bright tank or keg. But in my limited experience I haven't seen this done, except among homebrewers. Could you elaborate?
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.
You say ppb DO meters are not something you can outsource. Is this because nobody is doing it or because it's operationally impractical? What's stopping me from servicing brewries with such a machine on callout the way canning services etc do?
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
I have a chart that shows that 14 purges of headspace at 20 psi only drops oxygen to 1 ppm. Obviously this isn't going to get me the low ppb range. It is why it's attractive to me to push oxygen free water through the bright tank or keg. But in my limited experience I haven't seen this done, except among homebrewers. Could you elaborate?
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.
You say ppb DO meters are not something you can outsource. Is this because nobody is doing it or because it's operationally impractical? What's stopping me from servicing brewries with such a machine on callout the way canning services etc do?
Well yes you could provide a service to bring a DO meter to the sample but you can't bring a sample to the DO meter.
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