mb-squared
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- Joined
- 18/2/14
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I use pure O2 and a diffusion stone to oxygenate the wort in-line on its way from the BK to the fermentor. This works beautifully for the yeast and my beers finish right where they are supposed to finish. But everything I read says that oxygen is horrible for the hop oils/aroma that we're after. So, does anyone know the science on this? Does oxygenating wort at ~ 16C oxidize the hop oils that were extracted in the whirlpool?
