The transition from a brewpub to a brewery is an exciting leap for brewers, but it also brings new challenges. A common issue breweries encounter is that high oxygen levels adversely affect the shelf life of their beer. In this article, we will explore potential sources of oxygen and provide effective solutions to address this problem.
If you notice a drop in the quality of your beer, marked by alterations in color and a distinctive wet paper smell/taste, you must consider the possibility of oxygen contamination.
Issue 1: Over-Aerating
Solution: Careful control over the aeration process before fermentation. Striking a balance between ensuring yeast health and minimizing oxygen exposure is key. Regularly monitor and fine-tune oxygen input to achieve optimal results.
Issue 2: Inadequate Line Purging
Solution: To prevent oxygen penetration, use block and vent devices. Run CO2 through all hoses before transferring beer to ensure thorough purging.
Issue 3: Oxygen Pickup in the Brite Tank
Solution: Prioritize careful purging of the Brite tank. Direct CO2 through the tank's bottom and out through the CIP arm for a longer duration. This thorough process significantly reduces the risk of oxygen contamination.
Issue 4: Beer Transfer
Solution: Opt for transfers that use CO2 pressure to move the beer. This method minimizes the introduction of oxygen during the transfer process.
Issue 5: Packaging Considerations
Solution: Pay close attention to packaging procedures. Ensure secure hose connections, rinse bottles thoroughly, cover with foam promptly, and minimal movement of bottles before sealing to prevent oxygen penetration.
Issue 6: Bottle Rinsing
Solution: Choose deaerated water, sterile air, or ionized air for bottle rinsing. Avoid introducing any oxygenated liquids during this step to maintain a hypoxic environment.
Investing in a dissolved oxygen (DO) meter is essential for accurate measurements. It helps monitor and control oxygen levels throughout the brewing process.
Conclusion
Safeguarding beer quality and extending its shelf life requires close attention to minimizing oxygen exposure throughout the brewing and packaging processes. By addressing each potential source of oxygen contamination and implementing the recommended solutions, microbreweries can enhance both the overall quality and expiration date of their beer.
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