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Oxidation does it matter?


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if your mash gets oxidized, does it matter? I have a brewery friend who soured 20bbls of milk stout that I want to distill. it is all in kegs, how I get it out of the kegs will determine if I oxidize the wash or not. I just wonder if it matters since I will be distilling it? Any thoughts from the guru's out there?

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Any oxidation will not matter.  All the big whiskey makers do open fermentation.  The only issue is if you let it sit for days/weeks after removing from the kegs and do not protect the beer.  The level of sourness will be your biggest factor in the flavor of the final product.


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