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Originally Posted by
Mobyduck
This one?
Oxidation occurs when oxygen negatively reacts with the molecules in the wort or beer. It can be difficult to avoid because aeration of wort before pitching yeast is necessary. It is almost always a result of unnecessary splashing of fermented beer (i.e. transferring beer from one vessel to the next). Too much headspace in bottles can also lead to oxidation.
Yes, I'd rather believe that than that my sense of taste has vanished due to coronavirus. (Which of course it hasn't - I was just being melodramatic.)
Come On You Hatters!
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