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rabeb25

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Join Date:

01-30-2009

Last Activity:

01-22-2017 12:58 PM

Likes Given: 4

76 Likes on 51 Posts 

    ABOUT ME

  • Albertville MN
  • beer,guns,tinkering
  • Own my own Construction Business
  • Bryan Rabe
  • about 16 of em'
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Interesting German Brewing PDF on 01-20-2017 at 02:04 PM
    I don't remember the page but there was discussion with figures provided for the ingress
    allowed by gas/serving lines. All I remember is it would take a while and most people kick kegs
    too quickly for...

  • Posted in thread: Interesting German Brewing PDF on 01-18-2017 at 09:07 PM
    Going back to the "muddy" description of boiled mash water vs yeast/dextrose....Another thing
    to consider is there are more dissolved gases in tap water than just oxygen (CO2, O2, N2, and
    others). If ...

  • Posted in thread: Interesting German Brewing PDF on 01-17-2017 at 09:35 PM
    These pressure relief valves are finicky bastards and occasionally leak. Also the fittings and
    sometimes the keg post o ring will leak as well. Myself and a few other people who spund
    regularly have g...

  • Posted in thread: Interesting German Brewing PDF on 01-16-2017 at 04:09 PM
    So, we are almost a year past the initial publishing of the guidelines. Have the authors had a
    chance to substantiate their subjective claims with scientific data? DO measurements during the
    full proc...

  • Posted in thread: Adding Sodium Metabisulphite to Keg to reduce oxygen on 01-10-2017 at 04:07 PM
    The dissolved O2 is used up in the reactions with the beer. It will provide a zero reading
    after this despite the mount of ingress.Thats not true at all...I have many DO readings from
    this point in ot...

  • Posted in thread: Interesting German Brewing PDF on 01-10-2017 at 01:12 AM
    I don't think the yeast type will matter. The same processes are going to happen... cell walls
    excreting and rupturing. But, I could be completely wrong as well.

  • Posted in thread: Interesting German Brewing PDF on 01-10-2017 at 12:56 AM
    Yes. They are here and in the link in the blog post as well think the muddyness is due to the
    yeast cells releasing lipids when heated. I actually think they are releasing these and fatty
    acids, whic...

  • Posted in thread: Interesting German Brewing PDF on 01-08-2017 at 10:17 PM
    Speise is also in our sheet....[emoji12]

  • Posted in thread: Interesting German Brewing PDF on 01-08-2017 at 03:50 PM
    I'm confused about what you're trying to avoid or accomplish by pumping argon into your
    fermenter prior to fermentation. Just ferment to terminal gravity, prime and bottle. You'll
    have less oxygen exp...

  • Posted in thread: Interesting German Brewing PDF on 01-06-2017 at 08:50 PM
    Or use tinfoil ;)

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