Ontario District

This document discusses the critical role of dissolved oxygen in the brewing process, highlighting both its necessity and potential dangers. Oxygen is essential for yeast growth during fermentation, but excess exposure can lead to oxidation, resulting in undesirable flavors, colors, and overall beer quality. The text outlines methods for controlling dissolved oxygen levels throughout the brewing process, from mashing to packaging, emphasizing the importance of minimizing oxygen contact to ensure a high-quality final product.