Low Oxygen Brewing

Many brewers have tried to create lagers with that “true German flavor” but never actually achieved it. Another way to describe the elusive taste is “fresh, lingering grain flavor.” Brewers try decoction mashing, triple decoctions, melanoidan malt, flaked barley, and so on without success. If you want to make authentic continental lagers, then a proven method is to eliminate oxygen from your brewing process starting with your brewing water and unground malt and ending with wort in the fermenter with less than 1 ppm of dissolved oxygen. Join John Watt of Stout Tanks and Kettles as he discusses this method, called Low Oxygen Brewing.