What's the Rough Beast?

When you've got too much of that resonance or hop character, when it tastes dank, and then it tastes vegetal. So like, you need to keep it like a clean juice. We sparge with carbon dioxide beforehand, we're getting this nice blanket of CO2 while we're adding the hops. And if it's above five, we scrub the beer again,. If that beer has oxygen in it, I'd rather try and scrub that oxygen out with CO2  and not worry about the hop. I'm worried about the oxygen that I'm leaving the tank if I don't scrub it out. It gets an extra 10 to 20 minutes of scrubbing after every bottle