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.
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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.

[@diftson]

Incredible content! Thank you for your time and deep dive into this topic. The highlight was the example at the end going from 6000 TPO to 40 TPO. I would love to see an example of canning like that and how we as home brewers can keep TPO levels as far down as possible.

[@AdamKeele]

While this mostly covers info I’ve already learned over the years, it took many years and hours of research, reading and listening to get there. This is a great resource for far too many brewers don’t know this information fully.

[@trondrasmussen4399]

Most be one of the best videos I have looked at about brewing. These people are really commited to their work. The topic about how to bottle beer at the end was superb. I just bottled a 17% abv dark belgium beer and luckily I did it the way they recommended. I also added a very small amount of sugar and some Safale f-2 yeast into the bottles before purging and filling. Hoping the yeast will ferment out the remaining oxygen.

[@drazenvukotic8581]

Great video. Just keep on education people.

[@christopherallmon4480]

Very Informative.

[@harriemunnik6977]

Amazing quality information. Thank you!

[@MadeByMartyn]

I've been very impressed with these videos, enough to take out an international subscription :-)

[@Beerandbrewing]

Thank you for joining our community of subscribers! We're always here if you have any questions/requests/feedback.

[@jinhunpark]

Thank you for sharing this super informative video!

[@Marceloluizz]

Great video. A lot of information. Tks!

[@downsideup119]

Thanks guys.

[@Chad20109]

Thank you for sharing!😊

[@soerenlehmann3508]

I use an iTap2, which means I can create foam in the iTap. This means that when I release the bottle from the iTap2, the foam is already there. So I don’t introduce headspace for oxygen before shaking the bottle. I think this is a better solution than a beergun, where you need to introduce oxygen before creating foam.

[@jongpil_beer]

진짜 세상 좋아졌따.

[@iamonky]

Awesome!

[@downsideup119]

Epic!

[@beerspeaks]

I call bs on hot side oxidation.

[@Margarinetaylorgrease]

Then you will have to disprove the literature.

[@CB-ke7eq]

You guys regret naming your company "Russian River"?

[@DavidTowles]

That's a historical name of a river in Northern California..... Why would they regret naming their beer after it?