Who out there measures the final o2/air content in their finished product and what readings are you finding acceptable? I'm a little high in air content in one of my beers and was wondering what this might do to my shelf life. I'm also looking into what might have caused this. Pump seal leak? Oxygenation levels too high during fermentation? Brite tank not fully purged? Seal leak during filtration? Damn variables! Also, what kind of o2 meters are you all using? I have an old Zahm series 5000. Thanks in advance.
Geoff Logan
Geoff Logan
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