Controlling Oxygen in Beer with Colin Kaminski - BeerSmith Podcast

[@mateuszkoczwara3]

Great episode, cheers!

[@davidhall158]

Thanks, Brad

[@PaulSmith-lr2ht]

This is a question right now on a forum. The comment around 18:30 on bottle conditioning and O2 scavenging. That is my recollection, too - but it occurs to me that in bottle conditioning it's mostly if not entirely anaerobic fermentation, and not aerobic respiration (unlike the primary ferment, as the yeast bud to populate the existing environment). Isn't that correct? If so, isn't it the case not much O2 scavenging is happening in the bottle-conditioned bottle?

[@finnb0712]

Very good interview. Just one thing Kaminsky said that must be wrong: He claimed that yeast stored sterols at the end of fermentation. That's wrong. He must have meant glycogen.