It's time to test out the validity of another of Drew's favorite techniques - keg purging.
Breweries spend a lot of time worrying over removing as much oxygen possible from their packages (bottles/kegs). Why? It's pretty well established both in tradition and science that oxygen is destructive to beer flavor and aroma pretty quickly. So packaging brewers do everything they can to reduce O2 levels after their intial injection of oxygen post chilling.
Sorry, that's back to our stoner days! We've made it one full year and we need your opinions about what we're doing right and wrong. Give us your answers and your email and we'll enter you into a raffle of some cool brewing swag pack!
Second half of the Q&A episode is now ready for your listening and "learning" pleasure!
But first, before we dive into your questions, we're back with your feedback from the first Q&A episode and some Barley Crop Reports that we've cribbed from our friend Teri Fahrendorf and Denny reports on his eggs, because they're expensive!
There's been a big kerfluffle in the online brewing world this year over "LoDO" brewing aka Low Dissolved Oxygen brewing. Proponents of the extremely complex methodology theorize that by reducing the amount of oxygen entrained at all times in the mash or the boil that you prevent oxidative reactions that damage the beer's flavor and reduces the overall malt character.
The reason they're obsessed is they're driven to recreate the "it" character they claim German beers have with their malts that they find lacking in many commercial and homebrews.
You know how we said we were getting back to our "usual" format? Ha! Today we blow it up again because y'all sent in so many great questions. So many in fact, that we've split the Q&A into two episodes.