oxidation

Okay so I've made a Triple 10% New England IPA BIAB as my second brew ever. I know I know I went in at the deep end but go big or go home! I just thought I would keep a record of any change in colour and oxidation on here and if you're interested just follow along. Ask me any questions! The...

Just wondering what peoples views are about the point in which oxygen exposure becomes a problem, specifically in regards to hop forward beers. We all know that oxygen is our friend when we are pitching yeast and then becomes our enemy further in the brewing process with oxidation, but what is...

Beer freshness is that what makes a good beer pop. Sadly enough, for both brewers and consumers alike, beer is unresistant to the tooth of time. Noticeable staling can already occur 2-3 months from packaging when stored at room temperature. As beer starts to fade, it loses precious aromas and...

Hey guys, I'm going to be brewing a NEIPA next weekend. I've previously bottled one, and wasn't too keen on the outcome, think there was some oxidation issues. I was wondering if anyone had any opinions on my idea of potentially barreling it in a plastic King Keg barrel...

Currently brewing a NEIPA, but have read some horror stories on discolouration from oxidation. I have a pretty basic set up at the moment with no CO2, but does anyone have any bottling tips that may help me avoid it turning brown? Or am I being overly paranoid?

Hi all I am hitting a point of frustration with this homebrew business that's causing me to despair. Practically all of my previous brews appear to have oxidation problems that's causing them to fail. I'll admit my practices at first were less than ideal, I am learning as I go along. However...

Hi all, So I'm starting to think about my next brew and as I always seem to do, I try to up my game and try a new step each time I do a brew. This time, it will be a strawberry beer and brewing with fruit. I'd like to know peoples thoughts, reasons and experience in relation to the secondary...