About this episode
Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable. | Relevant Articles | Normal vs. High Oxidation At Kegging Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp Flushing With CO2 vs. Direct Filling When Bottling From Kegs