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Low oxygen brewing: Difference between revisions
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Low-oxygen brewing (LOB) is a | Low-oxygen brewing (LOB) is a holistic approach to brewing designed to preserve the fresh flavors of the malt, hops, and other ingredients by minimizing the [[oxidation|negative effects of oxygen]] on both the hot and cold sides of beer production. These methods are sometimes referred to as "LODO" (LOw Dissolved Oxygen) because DO is a common abbreviation for Dissolved Oxygen. | ||
Low oxygen methods don't necessitate a lot of specialized equipment or ingredients, but they do require attention to detail and refinement of a number of brewing processes beyond the basics. As such, low oxygen brewing should be an endeavor for brewers who already have an understanding of the basic all-grain brewing process. Be aware that it will likely take multiple brews to achieve success with the full series of steps required to preserve the fresh flavors from start to finish. | Low oxygen methods don't necessitate a lot of specialized equipment or ingredients, but they do require attention to detail and refinement of a number of brewing processes beyond the basics. As such, low oxygen brewing should be an endeavor for brewers who already have an understanding of the basic all-grain brewing process. Be aware that it will likely take multiple brews to achieve success with the full series of steps required to preserve the fresh flavors from start to finish. | ||
The formation of long-chain staling aldehydes and precursors during malting and mashing is believed to be the main mechanism implicated in causing stale and off-flavors in beer.<ref>Guido LF, Boivin P, Benismail N, Gonçalves CR, Barros AA. [https://www.researchgate.net/profile/Luis-Guido-2/publication/226777056_An_early_development_of_the_nonenal_potential_in_the_malting_process/links/54e318780cf2de71a71df4ce/An-early-development-of-the-nonenal-potential-in-the-malting-process.pdf An early development of the nonenal potential in the malting process.] ''Eur Food Res Technol.'' 2005;220:200–206.</ref> | The formation of long-chain staling aldehydes and precursors during malting and mashing is believed to be the main mechanism implicated in causing stale and off-flavors in beer.<ref>Guido LF, Boivin P, Benismail N, Gonçalves CR, Barros AA. [https://www.researchgate.net/profile/Luis-Guido-2/publication/226777056_An_early_development_of_the_nonenal_potential_in_the_malting_process/links/54e318780cf2de71a71df4ce/An-early-development-of-the-nonenal-potential-in-the-malting-process.pdf An early development of the nonenal potential in the malting process.] ''Eur Food Res Technol.'' 2005;220:200–206.</ref> | ||