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org and make your beer money go further. When it comes to beer, oxygen is generally viewed as being detrimental, as it purportedly

increases the rate of staling,

which has the consequence of reducing shelf stability.

However, there's one point in the brewing process where many believe the introduction of oxygen

is crucial to producing the highest quality product.

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

episode contributor Matt Del Fiaco and I will be exploring the topic of Wirt Airation.

Yeah, Marshall, I'm pretty pumped to talk about this one.

You know, it definitely comes up a lot that at different points in the process,

oxygen can be detrimental to your, just to the staling,

to provide staling compounds, and it just reacts with other things in your beer to make

it go bad, faster.

And obviously we all hear a lot about like hot side aeration, but there's a phase at which

we do definitely want that aggressive oxygen in our

Wort to a certain to a certain degree and it is necessary just for yeast health.

Yeah well and it's funny you know like I I remember, there are so many funny things.

I think they're funny because people invest a lot of energy and making sure that their

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