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You were probably the one I was thinking about then. That's good news on the efficiency. How long did the total drain take? How long did you let each pull drain? I'm only doing 3.25 gallon batches, so my grain bill isn't the normal 5 gallon batch size.

How did you raise your bag? I'm BIAB and am following this thread. I read where someone had a pulley and just raised the bag about an inch at a time which reduced splashing. They didn't squeeze the bag either, which I would think you would need to account for a 10-20% drop in efficiency.

Came here to post this. Gases mix. In a system that's not semi-closed (can escape, but not get in), you'll have a mixture of CO2 and other gases. Id try a true fermenter with minimal head space and see if that works.

So, when we purge at 30 psi 13 times, is that empty, then fill, then do 13 more?....or is it fill, then purge 13 times?

Found this article titled "An new alternative to increase the flavor stability of the beer". It discusses oxidation in wort. In sounds like an advertisement for the product mentioned "Antioxyn SBT". The product is a mixture of Gallotannins (which is what Brewtan B is), Potassium...

I found this article on zinc and yeast acivity. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1987.tb04478.x/pdf Here is an exert: "In the second paper of the session Mr F. B. Martens (Heineken Technisch Beheer BV, Zoeterwoude, The Netherlands) discussed The Effect of Zinc on Yeast...

Random, and possibly stupid, question. Could Helium be used to remove oxygen in the initial water? It has a low solubility compared to say, Nitrogen. I know boiling and cooling is the cheaper option, but could He be used as a time saver?

For some reason I cant edit posts right now, which is why I have three replies.... Is the maximum recommended dose not 6 g/HL, and the range not 2-6 g/HL for both the mash (before malt addition) and boil (<5 min left in boil)?

After posting I found this relating to my second question: Taming tannins There are a number of possible solutions if you have extracted excessive tannins, all very effective. The extent of tannin &#8220;removal&#8221; depends largely on timing, i.e. trying to remove small vs. large molecules...

Martin, a couple questions: 1.If we use it at the beginning of the mash (in addition to the boil), whats the affect on mash pH. I noticed in the literature, Brewtan has a pH of 3.0-4.0. Are the amounts added negligible as far as affecting the mash pH or is this something we need to be...

Oh, I'm not. Just something to try out. BTW, I asked this before, but I assume BIAB is a definite no in trying to recreate this?

Would the chilling in the chamber not cause negative pressure in the fermenter, thus inviting oxygen in? I know it would be but 10-20 degrees, but at what temp range would O2 invade? I've ordered some Brewtan-B from Australia after reading about it on another forum. The product supposedly...

I feel like I am in a Religious forum where the theology was just turned upside down. Anyways, interesting stuff. Keep up the discussion. I'm not sure I can implement everything recommended, but it makes me realize how much oxygen I am introducing during my process. Maybe focusing on what I...

Probably would send my efficiency from 78 to 55. I guess that's part of the sacrifice for low oxygen. Really wish I had a DO meter. Even if I wasn't shooting for all the steps itd be interesting as to how much oxygen gets introduced during my normal process.

I'm assuming BIAB is out of the question for this low oxygen technique since the bag is squeezed (pretty hard in most cases). Squeezing would introduce oxygen during the squeeze and the splash back into the MT/BK.

Wait, so going by this, I am doing a bunch of things wrong? -I have a 6 gallon pot for 3.25 gallon batches. When I cool, I sit the pot in the sink with ice and stir the wort pretty vigorously till pitching temp. I add ice as needed to the sink. This adds a good bit of O2, which I thought was...

I read somewhere where a lack of zinc in the brewing process can contribute to the production of acetaldehyde. Any truth to that? I recently started using Wyeast Yeast Nutrient which contains nutrients not found in other nutrient brands, one of which is zinc. I use distilled water, so I...

I'm wondering how a tinctures work out. While the article doesn't focus on bourbon, could you soak some oak chips in bourbon for a few months, then filter the chips out to create a liquid that you could use at bottling? That would eliminate the aging process.....but how would that differ from...

There are several places to get info on any yeast (Manf website, Beersmith, Brewersfriend, back of the package, here, etc..), however most just repeat what the manufacturer states. The main thing I'm concerned about is fermentation temperature. The range given by the company is often large...

Something I didn't think about..... If I split my batch, then instead of a 1.0 gallon/hour boil off rate, Ill have to account for two pots doing that (or 2 gallons of boiloff). ****, that changes stuff up a good bit.