This one is something new, as we have a guest author at our Blog. A few weeks ago, Bryan was contacted a PhD Student from TUB and KU Leuven named Tuur Mertens, who aside from being a very nice gent, also has a very impressive CV:
He wanted to publish an article(s) on our site, due to his, as well as VLB’s, keen interest in what we are doing/discussing at lowoxygenbrewing.com. Bryan worked with him to get the article prepped for the blog. Blog post and PDF copy can be found here:
Great article - well written and well presented. I especially appreciate the prioritization; it makes this a good reference for all levels of brewing. Thanks for sharing.
re: sulfite use, and perhaps this is only relevant to winemaking, but the consensus was that over a ph of 4 sulfites added were ineffective by becoming molecular and binding with oxygen. Its been a long time since Ive done wine, so I could be misremembering.