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What a difference a week makes. Bought this meter that retails for $525 plus tax ($388 probe alone) 13 months ago. Used it for about 20 beer worts, 2 times each, and a few beer pH. I cleaned the probe with Hanna solution and stores the probe in Hanna storage solution. Meter worked for 13...

According to Prof Dr Narziss is... See attachment.

Thanks for asking politely. The reason one quotes references and not link to actual papers are related to copyright laws. Unfortunately, if you are interested, you will need to find the books and papers using your own means. Hopefully, you can get loans from libraries or through a University...

Is s/he the same one that was asking: Where are the references? Is s/he implying that he read the literature? Did he read the Narziss paper? No The Wurzbacher dissertation? No Kunze? No Narziss? No ... But s/he wants more references he's not going to read?

Straw Man Fallacy Of the many types of logical fallacies, the straw man fallacy is particularly common in political debates and in discussions over controversial topics. The basic structure of the argument consists of Person A making a claim, Person B creating a distorted version of the claim...

Wow! You already read all the references? There are more then 200 in the Wurzbacher dissertation alone, many related to the topic. All research is done at a homebrew scale (who would brew 50hL of each treatment?). No scientist does research strictly for homebrewers, so if that's your bar, you...

1. Nobody does research for homebrewers but most all research is done in small systems, so it's more applicable to Homebrewers. 2. Kunze 2015 has much more info. Includes chemiluminescence results form the Wurzbacher 2011 dissertation 3. Square-cube law indicates the potential for oxygen ingress...

First, your literature search should be focused on flavor stability + oxidation. Hot Side Aereation is rarely mentioned as such in the literature. Brewing textbooks: it's profusely mentioned in the two major Brewing Science books, Narziss and Kunze. Manufacturing: All major manufacturers design...

Apologies then. Indeed, modern brewing techniques are just one element of the process. As they say with many rules in math it's necessary but not sufficient. You should see in my posts that I try to avoid the taste trap. I don't like Lõwenbräu or Spaten but I don't know why... It's because they...

Although blinded tasting experiments cannot be ignored, the likelihood is that the pub in Hannover left the keg outside for a month or more and line cleaning may or may not be great. BTW, at the Hobräuhaus the beer was most likely also in Holzfaß, which affects carbonation.

You misread the first comment. Actually, modern German brewing's main purpose is flavor stability. The point is to isolate variables. Budweiser original is an excellent beer. Budweiser makes exactly the beer they want to make. It's not the they can't make Weihenstephan, but that they choose...

As much as one would like to RDWHAHB, many things don't work in all conditions. BTB precipitates tannins, no doubt, BUT mash pH affects tannins as does air free mashing, grain conditioning, endosperm mashing, clean vs dirty lautering, boil intensity and duration, timing of BTB w or wo other...

This is a link to a presentation by Prof Dr Narziss in the 2016 EBC about Modern Brewing and air- free mashing. http://www.ebc-symposium.org/uploads/mycms-files/documents/2016/presentations/L1%20Narziss.pdf This is from Weihenstephan, the most influential brewing school in the world, and the...

Until I made my own SG, I thought it was a special way to process hops. It's a flowery fresh smell. Get an Augustiner at the Bräustuben. Whatever you get at the first smell is sauergut (and some sulfur 😁). Make one, just for kicks...

Difficult to explain. It's evident in Augustiner, Tegernsee and many large Munich breweries. I didn't get it until I made it and compared it. I thought it was hops.

BTW The answer is: Most beer world-wide, by volume, is brewed with de-aereated water. Over 90% for sure. By brewery, I don't know, but won't be surprised if most breweries don't de-aereate.

The Narziss 1986 review paper "Technological factors of Flavour Stability" is a good starting point for the tide change at large breweries. Engineers trained at Weihenstephan started driving equipment modifications around that time. I would propose not using the "German Flavor" again. When...

You don't need to read any articles (it was an answer to a question). Narziss has done all the work for you. Narziss describes well the different options, including low and high oxygen, low and high TBA index and how to manage each process. You are right that there are many small German...

Text books are created to summarize the state-of-the-art knowledge in a given field. Every field. It takes a lot of work to update them, so they go away after the first edition if they are not good. I guess there's always one lay person saying the same about Molecular Biology of the Cell (or...

1. Narziss, Kunze, W Back are not "some guys", nor they pander blatant lies. They have educated the best brewers in the world. 2. Sauergut reactors are mentioned in the most recent German literature... because nobody uses them... Silly. 3. It's odd that there's no literature reference...