Purported as being responsible for beer staling and reduced shelf-life, oxidation that occurs once fermentation is complete, typically during packaging, can be difficult to avoid and is the bane of many a brewer's existence. In this episode, contributor Malcolm Frazer joins Marshall to discuss post-fermentation oxidation, ways it can be avoided, and some exBEERiments they've performed on this oft discussed brewing variable. The Brülosophy Podcast is proud to be partnered with the American Homebrewers Association. Become a member today: brulosophy.com/aha/ | Relevant Articles | Normal vs. High Oxidation At Kegging: http://brulosophy.com/2016/12/19/post-fermentation-oxidation-pt-1-normal-vs-high-oxidation-exbeeriment-results/ Normal vs. High Oxidation At Kegging - Impact of Age & Storage Temp: http://brulosophy.com/2017/06/19/post-fermentation-oxidation-pt-2-evaluating-the-impact-of-age-and-storage-temperature-exbeeriment-results/ Flushing With CO2 vs. Direct Filling When Bottling From Kegs: http://brulosophy.com/2017/06/05/flushing-with-co2-vs-direct-filling-when-bottling-beer-from-kegs-exbeeriment-results/