Reducing Oxidation

[JR]

A few of my beers in the NHC were showing signs of oxidation.  Some were just too old but some were not that old at all.  (all bottle conditioned)

 

1)   I remember reading somewhere that priming with malt extract as opposed to dextrose takes longer because maltose needs some dissolved oxygen to be fermented while dextrose doesn't and the yeast have to do something that takes time to work around the lack of oxygen and ferment the maltose.  Anyone else heard this or did my memory make it up?  And more importantly do you think priming with DME would help reduce oxidation in the bottle?

 

2) Has anyone used the oxygen absorbing bottle caps, did you notice much difference and where did you get them from?  I am going to be bottling some Scotch Ale sometime and will be keeping some of that for a fair while so I might do an experiment with fancy bottle caps vs regular ones.  Trouble is it will take ages to get the results.

 

I am thinking I will also start using 500ml bottles for anything I am going to keep for a while rather than the 330ml bottles I usually use for stronger beer and competitions to reduce the airspace to beer ratio.

 

any other things I can do to reduce oxidation?

[JR]

Alright, sold! I'll get some.
Now I just have to get my a into g and do 10 large assignments, get the required experience in the required areas, attend some interviews in wellington and pass - Then I will lay down the credit card and get the full set up. I'm also going to go nuts at thebeerstore.

Aiming for April.