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Indeed.com slash show. Terms and conditions apply. Due to the palpably negative effect it has on beer,

Coldside oxidation has become a major focus for many brewers,

as it's known to rapidly turn what was originally a delicious beer into a sickly, sweet,

icky mess.

As such, many strategies have been developed to reduce the chances of oxidation, some

mechanical in nature, though it seems more and more brewers these days are open to relying

on chemical antioxidants.

This is the Brewlossophy podcast.

I'm your host, Marshall Shot, and joining me on this episode to discuss the impact adding sodium metabisulfite or SMB when packaging an American IPA is contributor will level.

Yeah, oxidation and ways to mitigate oxidation is one of those things that, at least in my brewing experience, really, really matters.

And if you're hearing that from a guy that likes to warm, ferment off his loggers and does all sorts of other blasphemous brewing practices,

then maybe this is a good listen for you, because obviously if it matters to me and a lot of

other things don't matter that much to me, then this really does matter.

...