Editing Low oxygen brewing
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 125: | Line 125: | ||
When beginning the transition to low oxygen brewing, the suggested starting amount of sulfite in the mash is 20-30ppm of sodium metabisulfite, which equates to 13-20ppm of free SO<sub>2</sub>. Sulfite directly eliminates DO.<ref name="Guido">Guido, Luis. [http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200189#B16 "Sulfites in beer: reviewing regulation, analysis and role."] ''Sci. agric. (Piracicaba, Braz.)'' vol.73 no.2 Piracicaba Mar./Apr. 2016</ref> See [[Sulfite#Sulfite Usage in Beer | sulfite usage in beer]] for more info. | When beginning the transition to low oxygen brewing, the suggested starting amount of sulfite in the mash is 20-30ppm of sodium metabisulfite, which equates to 13-20ppm of free SO<sub>2</sub>. Sulfite directly eliminates DO.<ref name="Guido">Guido, Luis. [http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200189#B16 "Sulfites in beer: reviewing regulation, analysis and role."] ''Sci. agric. (Piracicaba, Braz.)'' vol.73 no.2 Piracicaba Mar./Apr. 2016</ref> See [[Sulfite#Sulfite Usage in Beer | sulfite usage in beer]] for more info. | ||
Oxygen uptake during small-scale mashing is around 50 to 200ppm O2.<ref name=bamenz>Bamforth CW. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1999.tb00025.x Enzymic and non‐enzymic oxidation in the brewhouse: A theoretical consideration.] ''J Inst Brew.'' 1999;105(4):237–242 | Oxygen uptake during small-scale mashing is around 50 to 200ppm O2.<ref name=bamenz>Bamforth CW. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1999.tb00025.x Enzymic and non‐enzymic oxidation in the brewhouse: A theoretical consideration.] ''J Inst Brew.'' 1999;105(4):237–242.</ref> | ||
====Brewtan B==== | ====Brewtan B==== |