Video Tip: Why We Should Minimize Oxygen Exposure When Brewing

This is not the haze you’re looking for... Oxygen from the mash and other parts of the brewing process can negatively affect color, clarity, and flavor. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the science.

Vinnie Cilurzo , Taylor Lane Nov 3, 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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