What’s in a mug of beer? Cereal grains, yeast, hops, and water. Aside from these ingredients, having enough dissolved oxygen to feed the anaerobic breathing process of yeast is crucial to the beer-brewing process. Whether it’s made in a brewery or during home-brewing, using a good dissolved oxygen meter can enhance dissolved oxygen control during fermentation.
Oxygen is introduced to the wort after boiling, and prior to the addition of yeast. Whether your preference is to oxygenate when the wort is hot or after the wort has cooled down, the process should take place before (not after) fermentation has begun.
As fermentation completes, oxygen uptake is reduced and any additional oxygen injected into the wort will not be used. Instead, it will remain to react with other compounds in the beer, creating stale and undesirable tastes.
How Much?
Too little dissolved oxygen results in:
- Low and sticky fermentation
- “Off” flavors
- Poor yeast crop
- Low ester/alcohol production
Too much causes:
- Rapid fermentations, resulting in excessive yeast growth and beer losses
- High ester production, resulting in a fruity-tasting beer
Read more on this process or simply find a dissolved oxygen meter.
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