How to reduce the oxidation degree of wort

Reducing the oxidation degree of wort is important in the brewing process in a craft brewery as it can help improve the craft beer flavor and aroma of the finished beer. Here are some tips to reduce oxidation in your wort:
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Brewery,craft brewery,beer equipment, mashing, boiling, fermentation,temperature transmitter,brewery equipment,craft beer,mash tun,brewing process

Minimize exposure to air: When transferring or moving wort in beer equipment, try to minimize exposure to air as much as possible. Air can cause oxidation, so be sure to work quickly and avoid splashing or stirring vigorously in mash tun.

Use low oxygen brewing techniques: Techniques such as purging equipment with CO2, using closed transfer systems, and adding antioxidants like ascorbic acid can help reduce the amount of oxygen in your brewing process.

Control temperature: High temperatures can increase the rate of oxidation. Keep the temperature of your wort below 25°C (77°F) during the brewing process to help reduce oxidation.

Add hops early in the boil: Adding hops early in the boil can help reduce oxidation as hops contain antioxidants that can help protect against oxidation.

Avoid using oxidized malt: Malt that has been stored improperly or for too long can become oxidized, leading to a higher degree of oxidation in your wort. Use fresh malt and store it properly to avoid oxidation.

By following these tips, you can help reduce the oxidation degree of your wort and produce better-tasting beer.

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