How to avoid oxidation when brewing IPA - 14 tips to brew quality hazy IPA

[@dylanjonesbragdybachhomebrew]

I'm reading the book at the moment, thanks for the heads up with these great tips, great vlog once again👍

[@Beerstories]

Thanks, I’m just glad to help 😊

[@rafajmate]

Great content. Thanks for the info! You mentioned that we should add hops to the mash. Could you give me some info about the hop volume to add? 20gr to 20 liter mash is enough? Thank you!

[@Beerstories]

You’re welcome 😊 Yes, about 1g/l is good. It will give you a few IBU, but probably not more than 2… 😊

[@jeffroach3722]

Every brewer (home or pro) should read Janish's book. Cheers!

[@Beerstories]

Yes! 😊 Cheers 🍻

[@michaelluciano1980]

What kind of Magnet?

[@Beerstories]

Neodymium… Food grade 😊

[@Junbav]

Summary for reference 1. Avoid high-manganese hops for dry hopping (Columbus especially) 2-4. Avoid flaked oats, spelt, and unmalted grains because they have a higher manganese content 5. Undermodified malt can be a substitute for oats for haziness 6. Don't use cara/crystal malts because they oxidise fast 7. Use ascorbic acid in the mash to react with the oxidisable precursors before they can oxidise 8. Use hops in the mash (not explained in this video - converts bound thiols into free thiols which scavenge reactive oxygen species) 9. Use shorter dry hop periods (2-3) days and colder temperatures (

[@Beerstories]

Yes ❤️❤️💪 Although, the oxygent scaveging caps doesn’t really work. I tested it and found no differents kzbin.info/www/bejne/gZy3nJ5jhMtjedksi=a-1tI5wIL0UhFfHV

[@Junbav]

I was wondering about that, I believe all bottle caps have some amount of oxygen scavenging capability so it seemed like a marketing gimmick

[@Beerstories]

@Junbav oxygent can pass through all caps actually 😊