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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    If you look at one of my last posts, I, by accident, put my airlock on the outpost instead of the gas in and almost all my wort left the keg and went into the floor. There was still some wort left in the keg, so I just took the airlock off and let the remaining 0.50-0.75 gallons ferment under...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    Do you do 5 gallon batches? I've also started using a UtahBiodeisel 300 micron filter going from my kettle to my fermenting keg to help with filtering the stuff that accidently gets sucked in. I know that micron size is good for hop particles, but what micron size would be needed for the other...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    Is there a certain percentage of post boil wort we are trying to leave in the kettle after whirlpool for a typical 1.060 beer with an average amount of hops (NEIPA would obviously need some more trub volume left behind)? I do 3.25 gallon (Post boil) batches and normally leave anywhere from...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    BTW, if you guys are spunding, be sure to put the damn QD on the "Gas In" post. Here's what I came home to 2 nights ago. Was my first time attempting to ferment in a keg and then transfer to spunding. Thankfully this was about 24 hours after pitch, so before I transferred and attached the...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    My wife gets home after I do with our toddler. I usually rush home to try and get to the mash in before they get there. Once they get there, I am helping get stuff out of the car, having to fend off the little one, and general chit-chat which gets me distracted. If I've mashed-in before they...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    Few questions: 1. I've seen the recommendation to add minerals (gypsum, CaCl2, Epsom Salt, et.) after preboiling. What's the reasoning behind this? I use a 75%/100% RO/Tap water mix along with yeast/dextrose deox. I could shave a little prep time by adding the minerals the night before. 2...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    I saw this picture on the AHA forum. Has anyone seen something similar? 50 ppm Hydrocarbons, 30 ppm O2, etc......Makes me want to get a CO2 filter.
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    Link between RO+minerals and loss of yeast character?

    I'm switching to brewing 3.5 gal batches in 5 gallon kegs to further minimize oxygen exposure during transfers and just make it easier to transfer all together. I'll have to return later to give my impressions after the next brew. I do know that, at least on a commercial scale, that...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    As far as spunding, I had planned on just fermenting in the keg with a regular airlock attached to a QD. Then I would transfer when a few points away to another keg to spund at whatever psi. Should I just spund in the first keg under a little pressure? Also those variable pressure valves seem...
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    Link between RO+minerals and loss of yeast character?

    My alkalinity was 227 ppm as CaCO3 when I got my test done about 3-4 years ago. I'm of the opinion that beer needs some regular tap water. I have no scientific reasoning to back that, and many brew with 100% RO & mineral additions and have fantastic results. Maybe Martin Brungard can chime...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    Has there been any definitive calculation (or assumption) about the percentage reduction of roast malts given that they come through way more with LODO? Even though I am not 100% LODO, regular chocolate malt is overpowering. Thinking about just cutting back 50% and adding some deshusked carafe...
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    The OFFICIAL Low Oxygen Brewing Thread, AKA lodo, lowdo, LOB

    http://www.myronl.com/PDF/data_sheets/pt5ds.pdf Anyone have experience with this Dissolved O2 meter?
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    First pour of the day has off flavor

    Yeah, did that.
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    First pour of the day has off flavor

    I actually used to use the Bev Seal a few years ago. I remember it being a nightmare to get on fittings and the stiffness just being frustrating. Not saying it wasn't good line, just very hard to work with. I think I am going to try a fan and make sure all my insulation is tight. If that...
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    Link between RO+minerals and loss of yeast character?

    That's the exact reason I went 100% RO. RA was sky high. Chased that off flavor for months. Something they fail to mention in Homebrewing 101.
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