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Russian River's Ultimate Guide to Oxygen Management in the Brewhouse

Russian River cofounder and brewmaster Vinnie Cilurzo and head lab technician Taylor Lane discuss all the facets of oxygen that affect beer quality—for pros and homebrewers alike—from happy yeast to airtight packaging. More brewing + beer courses available at https://learn.beerandbrewing.com Join Us Everywhere We Brew: Website: https://beerandbrewing.com B2B Website: https://brewingindustryguide.com Brewing Workshops: https://learn.beerandbrewing.com Instagram:   / craftbeerbrew   Facebook:   / craftbeerandbrewing   Pinterest:   / craftbeerbrew   -- In this information-packed 87-minute video course, Russian River head lab technician Taylor Lane and cofounder Vinnie Cilurzo dive into various facets of understanding, measuring, and controlling oxygen in the brewhouse. Among other topics, they discuss: - The differences between dissolved oxygen (DO), shaken DO, and total packaged oxygen (TPO) - Measuring DO and minimizing oxygen exposure - The importance of purging fermentors, kegs, and other vessels - Aeration and its importance for yeast health and fermentation - The advantages of dry yeast for aeration and pitch rate - Processes and tips for airtight packaging - Minimizing hot-side aeration - The role of thermal stress on wort - The effects of oxidation - Open fermentation, under control - And much, much more.