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Low O2 throughout the whole process beginning to end

Get rid of the sparge arm and run a hose on top of the grain bed. You can also treat your sparge water with sodium bimetasulfite, it will scavenge up the O2. There's a lot of good info over on the German brewing forum about the role of O2 in the brewing process, take a gander.

DO meters aren't cheap, maybe you should just try a pre boil and recommended dose of MBS first. Try a hochkurz using boiling water infusions, just be careful when mixing in. You don't have to follow the document to a T to see a difference. I'm still not there yet, still working on the...

I think a reason Germans mash thin so decoction transfers can be pumped in with minimal splashing. Probably also transfer into the bottom or lower part of the tun.

Decoction causes a lot of O2 unless you can keep the splashing down somehow during transfers. I just do Hochkurz direct heat now. Yes, stainless steel IC and I just carefully Whirlpool with a spoon being careful not to splash.

Ditto ^^^

I've been experimenting with10 mg/l of sodium metisulfite to my kegs, so far it seems to work pretty well. No sulfur or off flavors, beer seems to stay fresh longer

I had a similar cheap meter awhile back, it was always right on with Brewers Friend. After about 6 months it started to go whacky on me so I chucked it in the garbage. Never bought another since it did its job verifying what Brewers Friend was already telling me.

I brew 3 gal batches but leave .5 gal trub and wort behind in the kettle while transferring to my fermenter so I target 3.5 gal total for batch size. After whirlpool and settling that 3 gal of wort i transfer is nice and clear. Not much trub makes it into the fermenter. After fermentation is...

Lately I've been liking a small amount of the lower lovibond Cara malts in my Helles instead of Munich or Vienna malts. A 96% Pils, 4% Carahell makes a nice Helles.

I know a guy that hooked up an O2 stone and bubbled in air with a pump while measuring his wort with a dissolved O2 meter. The yeast was gobbling up the O2 as fast as he could give it. I can't remember the exact readings but I think his meter never went over 4ppm. It's probably better to pitch...

oxygenations from Dr. Clayton Cone at Danstar/Lalleland/Lalvin, a leading manufacturer of dry yeast, that I found pretty interesting. Basically he says that dry yeast come packed with the amount of lipids needed to triple the yeast cell count. After those lipids have been used up, additional...

If using dry yeast, no need to oxygenate

All I brew are lagers. I have 6 ea 2.5 gal kegs, a mini fridge fermentation chamber, a regular fridge for lagering and a kegerator with two taps for dispensing. I brew every other week and use the previous batches slurry for the next batch. fermentation lasts 2 weeks, keg and lager at 32° for...

Not sure why Wyeast calls the 2124 Bohemian, it's actually the same as WLP 830 and W34/70 which is the most popular lager yeast in the world. I've read that over 90% of the lager breweries use this strain and I'm sure many Czech brewers use it as well. It's pretty much my go to yeast and has...

I've never done the cold ferment yet but I know a few people who have and I think they pitch a little more yeast that that. A slight under pitch could cause a stuck ferment pretty easily at those lower temps. Your not off by too much tho, I'm usually within 0-2 points of my FFT on my lagers. If...

Hard to say for sure. You really need to play around with it and take O2 readings with a meter or your just shooting in the dark.

For a overly hoppy IPA or roasty Stout you probably won't be able to tell much difference but for a clean crisp Lager temp control is critical.

Anyone ever measure their actual O2 intake with an O2 meter?

Did a little test today and found out the bag doesn't work. It gets clogged pretty fast and the wort raised up over the malt pipe. I took the bag out and inserted the fine mesh screens and it works perfectly. Glad I tested it with some old unknown malt.