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Russian River’s Complete Course on Oxygen in the Brewhouse, from Mashing to Packaging

In this video course, Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging.

Vinnie Cilurzo , Taylor Lane Oct 20, 2021 - 2 min read

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Russian River Brewing in Santa Rosa, California, is one of the most widely acclaimed and respected craft breweries in the world, but it didn’t get that way by accident. A major driver in its success has been an obsession with quality—and one of the most overlooked facets of brewing consistently high-quality beer is understanding the role of oxygen, from milling the grain to the moment finished beer hits our palates.

In this information-packed 87-minute video course, Russian River head lab technician Taylor Lane and cofounder Vinnie Cilurzo dive into various facets of understanding, measuring, and controlling oxygen in the brewhouse. Among other topics, they discuss:

  • The differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO)
  • Measuring DO and minimizing oxygen exposure
  • The importance of purging fermentors, kegs, and other vessels
  • Aeration and its importance for yeast health and fermentation
  • The advantages of dry yeast for aeration and pitch rate
  • Processes and tips for airtight packaging
  • Minimizing hot-side aeration
  • The role of thermal stress on wort
  • The effects of oxidation
  • Open fermentation, under control

And much, much more.

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