OXYGEN in Brewing

Oxygen is essential before fermentation to support healthy yeast activity.

Builds strong cell walls and membranes by synthesizing sterols and unsaturated fatty acids.  Allows yeast to multiply effectively before fermentation begins and promotes clean fermentation and prevents off-flavours such as sulfur, diacetyl, or fusel alcohols

Without sufficient oxygen, yeast can become stressed, leading to sluggish or stuck fermentations.

Note; oxygen is used after the boil to prepare for yeast addition.  Once the yeast is added ferment under an airlock to restrict air.

NITROGEN in Brewing

Nitrogen is used after fermentation, mainly to dispense beers and cold brew coffee.

Creates a creamy, smooth mouthfeel with fine, tight bubbles. Reduces carbonation bite — nitrogen doesn’t dissolve like CO₂, giving a softer taste.  Improves head formation and foam stability and enhances malt sweetness and smooths bitterness — ideal for stouts, porters, and other malt-forward styles