This week I welcome back Colin Kaminski to discuss oxygen in finished beer, hot side aeration and how to minimize oxygen pickup. Subscribe on iTunes to Audio version or Video version or Spotify or Google Play Download the MP3...

This week I welcome back Colin Kaminski to discuss oxygen in finished beer, hot side aeration and how to minimize oxygen pickup.

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Topics in This Week’s Episode (53:21)

This week I welcome Colin Kaminski. Colin is the co-author of the Water: A Comprehensive Guide for Brewers (Amazon affiliate link) as well as a professional brewer with Downtown Joe’s in Napa, California. Colin designs professional brewing equipment at MoreBeer. He has been brewing since 1998. We start with a discussion of Colin’s activities since he last appeared on the show. Colin explains the three major areas where oxygen comes into play: hot side aeration, aeration before fermentation and oxygen contamination in a finished beer. He share his experience using a high end Anton-Paar C box to measure oxygen in finished cans of beer from a canning line. We talk about Total Packaged Oxygen (TPO) and how it can change over time. Colin explains how some oxygen can be captured by hops and other compounds, but eventually gets released back into the beer. He shares his thoughts on reducing oxygen pickup during transfers, bottling, kegging and canning. We talk about dry hopping and how it can introduce additional oxygen into a finished beer. Colin discusses hot side aeration and how it can affect the malt flavor and brightness in a beer He shares how you can detect oxygen problems, and his closing thoughts.

Sponsors

Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine! Also check out BeerSmith, BeerSmith Web, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now. You can subscribe to the BeerSmith newsletter for free to get some great articles on home brewing.

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