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com. I know I'm not alone when I say that one of if not the best upgrade I made in my

brewing was going from bottling to kegging. I know some people take offense to this but I

promise that is not my intention at all. I just hate bottling so I credit kegging

to some degree is keeping me in the hobby. Of course as much as I like kegging

it comes with its own set of issues, one of which is making sure the beer being transferred into the keg from the fermenters exposed to as little oxygen as possible.

You're listening to the Brullosophy podcast. I'm your host Marshall Schott and in this

episode I'm joined by contributor Cade Job to talk about a method many used to reduce

coldside oxidation when kegging beer. Yeah this one's going to be fun. This is the impetus for this experiment is kind of interesting too. They kind of came to me as I was watching a barrel transfer at the brewery, you know, beer that we had barreled that were going into kegs and that whole

carbonation process and how oxygen comes in. So this one's going to be a lot of fun to talk about.

I think it's got application to, you know, commercial as well as home brew stuff as well.

Yeah, yeah. If I've learned anything in the 18 years I've been brewing, it's that home brewers are a pretty clever lot who come up with pretty interesting solutions to various

problems, brewers in general really. And now, you know, I'm a relatively new believer in the whole

cold side oxidation thing. I mean, I keg hundreds of beers without even worrying

about it, but to help, you know, I, what I've done is I've come to accept that reducing oxygen

exposure at the packaging is a very good thing that prolongs the life of beer.

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