hist-brewing: Re: hist-brewing Too Much O2?
stevene at s-way.com
Tue Nov 27 14:41:17 PST 2001
Oxygen should only be introduced to cool, unfermented wort prior to or just
after pitching the yeast. Oxygen is used by the yeast during the
reproductive stage only. Fermentation then becomes an anaerobic process.
The introduction of oxygen to the beer after active fermentation begins will
result in a much shorter shelf life. The beer will develop a wet
cardboard/paper-like off flavor due to oxidation. It is best to limit the
introduction of air/oxygen after fermentation begins.
Seacoast Homebrewers (NH)
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