German Brewing

I often update old posts with new and better information once available. It's really my fancy online notebook about info I'm collecting (bar a few exceptions).

It's quite handy for me and for my friends to look up things there.

And indeed, it's about oxygen when filtering. I did a run with a keg gone wrong and measured the o2 intake at 2.3 mgl. That's enough to send the best beer to oblivion.

However, I am aware of better procedures nowadays and they make a lot of sense (mainly because for a full year I am so o2 aware now). I'll give it a go but one will only hear about it once it's done within a reasonable ballpark.

As far as your woes are concerned it depends how much time you really want to invest in it. Reading Kunze over and over certainly sheds a light on many things. Somehow all our brewing just became better us having a copy of this book.

I'd hang in there. Eventually these things just sort themselves out as one progresses and becomes more in tune with the matter.

Best

You could just run a SMB sanitizer solution. Wine makers use it to flush their filters all the time.