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Low-oxygen brewing (LOB) is a holistic approach to brewing designed to preserve the fresh flavors of the malt, hops, and other ingredients by minimizing the negative effects of oxygen end-to-end, from ingredient selection to beer storage. These methods are sometimes referred to as "LODO" (LOw Dissolved Oxygen)
Low oxygen brewing systems provide the ability to seal off oxygen from water and wort, and also minimize oxygen uptake throughout the brewing process.
During fermentation, it may be necessary to increase oxygen levels in wort to support yeast activity. Oxygen levels during fermentation still need to be low enough to avoid oxidation of flavour compounds and therefore should be monitored and controlled continuously.
Obtain the lingering fresh grain flavor you only find in fresh Continental style lagers
Improve the overall quality, flavor, and freshness of your beers, even IPAs
Achieve < 0.1ppm DO (dissolved oxygen) with proper purging
By properly using the provided CO2/N2 purge ports, pre-boiling your hot liquor, purging or flushing your hoses, spunding your beer, etc., you can eliminate the use of Metabisulfite in your brewing process and achieve sub 0.1ppm dissolved oxygen levels.
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Cold Coffee Brew Tank,
Kombucha Equipment,
Brite Tank,
Fermentation Tank
