Episode 137 | Applying The Science: Free Amino Nitrogen (FAN)
The Brü Lab
00:00
Mitigating Oxygen Introduction and Low-Dough Brewing
Discussion on the importance of minimizing oxygen exposure during brewing and the concept of low-dough brewing to preserve beer freshness. Topics include yeast oxygen scavenging, underletting, and the use of chemicals to remove oxygen from the mash.
Transcript
Play full episode
