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The foam and the head retention you get with spunding is amazing. The foam is like ice cream and lasts for ages.

There are certain things that are incontrovertible, oxygen being detrimental to beer being one of them. To what extent we seek to reduce oxygen ingress is a personal matter. Those who are interested in Low Oxygen brewing take every precaution they possibly can within the dictates of their...

yeast is our best friend, look after your yeast and it will look after your beer. ;)

sure that makes sense :) Mr. Bamford dd say that yeast love stale beer though and that sodium metabispulphite and yeast would clean a stale beer up. Did he not?

why not, surely oxygen is oxygen? or is it because its chemically bonded and has produced other undesirable traits?

Your water could cause issues with pH. 60% efficiency is fairly low, normally you should expect to get at least 70 and sometimes even 80% and the enzymes which convert the starches into fermentable sugars require not only an optimal temperature range but also an optimal pH range. It does not...

LOL, I used to love engineering science when i was in school, calculating the ductility of metal, the stress of beams, was too awesome. Anyway, there may be a case to state that low oxygen brewing be infact contribute to the prevention of haze because of the oxidization of flavinoids. No...

1. Ok this makes sense we don't want to have poor conversion of residual starch or B-glucan 2. Mashing with a bag makes sense if we want to avoid particulates but with good practice getting a super clear wort is not a problem even without one. The elements we are interested in are not really...

Interesting, what type of filters did you tests Scotty? canister filters? Normally canister filters are pretty air tight, come with a gasket and can take a fair amount of pressure depending on the design. One could theoretically purge it with pure Co2 from the fermentation or spund just as we...

Personally i don't want to use finings myself. To say that its a problem with process i don't think is fully substantiated because we can have good process and still have protein polyphenol present in our product. As Scotty has stated its not a problem of low oxygen process although to be...

I always wondered how German breweries do it. Filtering you say, how interesting. What type of filters, do you know? I heard that Guinness who are also committed to low oxygen use ceramic filters. I actually filtered my wort prior to pitching last time using a wound filter. was awesome, i...

Are there not some things that we can do upstream to reduce haze besides trying to perceive where our process is faulty if infact it is faulty? Its a darn ( I hope thats not a cuss word) shame to give up on LODO just because of haze. I tried Clarity Ferm once from White Labs, it did produce a...

really? what yeasts were you using?

sure thing was just having some fun with Die Beerery, its all good. :)

Dude there is a way. Get a jumper lead, one with a beer connection on one end and a gas connection on the other. A PET bottle and a carbonation cap. Prepare your gelatin with LODO water, transfer it to your PET bottle and put the carbonation cap on. If you can get a PET bottle that fills...

well I guess that will be that then. Back to the old drawing board to sup on some oxybeer.

ok cheers, will have a read at the article again.

chill haze is caused by protein-polyphenol compounds right? its been my experience that you can follow all the advice in the world, good mash schedule, recirculation, crystal clear work going in to the kettle, good hot break, protein skim, good cold break, use of protofloc/irish moss to...

yes this was my experience also and like you I am not immune. I stopped using WLP002 English because i felt that it left too much diacetyl, now for my Ales i use WLP028 Edinburgh and its fantastic.

yes berermanpete I suspected as much myself and feel reticent about using the same malt, Best Maltz or the same supplier. It was mostly Pilsner with a little Munich as far as I can recall. If it was the malt then i don't know what i could do about that? generally I do a maltose rest at 62C...