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Gestart door Swedishbrewer, 27-02-2020 13:26 u
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Citaat van: wernerthefox op 28-02-2020 07:47 uInteresting thought. Boiling would be a way to reduce oxygen. But I wonder are you going to aerate the wort afterwards (which is standard practice to keep the yeast healthy after pitching). So what would be the point of keeping oxygen levels low before that? Perhaps German brewers keep oxygen low to reduce risk of contamination? Have you googled hotside and deoxygenation?
CiteerThe only reason that oxygen is removed in the distillation process is that the amount of oxygen gas dissolved in water is a function of the temperature of the water. The higher the temperature, the lower the amount of dissolved oxygen. So, during the distillation process, the gas is partially removed, but when the water cools down, since it is still in the presence of oxygen, the oxygen goes back into the water.
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