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Using Star-San

Can anyone point me to a study on Star-San oxidizing effects? Maybe there is no consern, maybe there is - but I would be interested to find out.

Thanks Big Monk. I would like to encourage further discussion regarding LODO here in this thread. I'm learning a ton from all the replies. Please continue to discuss pros/cons, research/evidence, etc... all I ask is, please keep it civil. (Note: I asked please twice). Being a newer member...

Perhaps I'm a simpleton... But common sense tells me if your mash is oxidated then it will show up in the final product. So ---> for me <--- I'm going to try LODO on both hot and cold sides, to the best of my abilities. Then I'll let my tastebuds determine the outcome. After all, if I'm happy...

I like the technique of turning mash / sparge water liquor by employing yeast and fermentables, essentially creating LODO water. When I get back to the point of brewing again, this is what I'm going to try.

Well gents, I'm going to have to put my studies on hold for a while. I have a house, a wood shop to pack and move, along with my sawmill and skidsteer, turkeys, chickens, dogs and the wife. We are moving about 3 miles further past Bum F Egypt than we are now. Off of 14 acres and on to 20...

It will be nice...

I close on a 20 acre farmette the end of June. I'll have my own dedicated winery/brewery and 4 sources of water on the property. A natural spring fed 2 acre pond stocked with fish, a deep ass huge rain water fed cistern, a deep fully functioning well and municipal water, RO filtered. Wife wants...

I doubt you'll be disappointed.

No your right... No need to pressurize MLT. CO2 will displace O since it is heavier. I actually remember this when I was a kid (long time ago).

I may take you up on that offer. Thanks

This thought has also crossed my mind, but only a few days ago. I believe I could pull this off actually. All it would take is a couple more holes in the lid of my Rubbermaid 10 gallon cooler mashtun. One to purge O and one to add CO2. I might need to make a gasket for the lid, if I we're going...

Practical knowledge right there. I'm starting to feel really good about asking for help. I've already learned so much in a very short time, I can't begin to thank you all enough. I hear all the time from friends and family "all you got to do is ask" well... I'm glad I did. I have a lot of...

That's was kind of the first all-grain attempt. Besides I used carmel 80 instead of caramunich or carahell.

I've tried a number of recipes including extract in the beginning. But this is as far as I got with recipe tweaking before deciding I'm missing something important in my technique(s) and asking for a mentor. Please don't laugh at the recipe. I need help and I know it.

Note Worthy #2 The copper finings should be added early enough in the boil so that they all dissolve but late enough so that they are not significantly degraded. For the same reason long stands in the whirlpool should be avoided. A wort of pH of 5.0 is required for efficient fining and worts...

Note Worthy. An important malt-derived volatile is dimethyl sulphide (DMS, 4.112), the flavour threshold of which is 40±60 ppb but some all-malt lagers with 100 ppb DMS are found acceptable. Above this level DMS gives a sweetcorn flavour. DMS is produced by thermal decomposition of...

Bro... I'm green so I doubt you'll get much of anything useful from me. But please do contribute... I'm soaking up as much as I can like a sponge. I may need a ram upgrade though. My brain is only so big...

I have a question... Reading about mashing and enzymatic conversation starches to sugars. Why couldn't bittering hops also be added to the mash tun during the mashing cycle? Would this adversely impact mash PH?