Oxygen is essential to great fermentation — but getting it wrong can throw off your entire batch.
In this episode, Mark and Richard explore how oxygen impacts yeast health and performance, why when and how you oxygenate really matters, and what tools brewers can use to dial it in. From shaking a carboy to inline sintered stones and DO meters, this one’s packed with tips for brewers at all levels.
Learn how to avoid sluggish ferments, off-flavours, and repitching issues — and breathe new life into your fermentation process.