Let's talk about the unavoidable reality of dissolved oxygen (DO) ingress in beer and how we can manage it effectively.
While achieving zero parts per billion (ppb) of oxygen ingress might seem like the ultimate goal, it's simply not feasible in practice. No matter what steps you take during the brewing and packaging process, there will always be some level of oxygen exposure.
Whether you're taking samples, rousing dry hops, applying head pressure, crash chilling, moving the beer, or packaging it, there's always a risk of introducing oxygen into your brew. The key is to minimize this risk as much as possible.
As professional brewers, our job is to implement strategies to reduce oxygen ingress and maintain beer quality and shelf stability. While we can't eliminate it entirely, we can strive to keep it at manageable levels.
So let's go easy on ourselves and focus on implementing best practices to minimize dissolved oxygen and ensure that our beer remains top-notch. Cheers to brewing excellence! 🍻 #BeerQuality #BrewingTips #DissolvedOxygen #probrewer #professionalbrewer #assistantbrewer #brewery #beerquality #beerjudging #brewday
