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OK, so a bit of an update of where I am right now. 1st batch, 15 litre LODO helles. It's about day 9 now and it's in the serving keg in the fridge. Brewday went pretty much to plan. Fermentation ended up being closer to regular fermentation profile (9-11c) than the recommended cold profile due...

OK sure. So in that case, the notes in the article indicate that tasters were differentiating the beers based on sulfur. There may or may not have been differences in "fresh malt character" that the test was designed to highlight. the sulfur is an extra unwanted variable clouding things. That's...

I thought the brulosophy experiment was well designed and I didn't see any process issues in the experiment, other than the amounts of MBS used. Unfortunately the LODO beer came out sulfury and it turns out that people don't prefer sulfur. So the experiment while interesting, is not an...

+1 to this. I'm dipping my toes in the LODO world, 2 brews deep so far. At this point I'm 100% open minded and I've invested $100 in a stainless chiller that I wouldn't have otherwise needed. That $100 came from competition winnings and that's what I wanted to spend it on. I can afford to put...

OP specifically asked for the thread to not get derailed for a rant about LODO, so we should try to respect that. Low oxygen in the mash is a different discussion anyway. The question is whether that oxygen that you let in while dry-hopping stales your beer in any perceptible way. I remember...

I don't think there is any dispute about whether oxygen damages beer on the cold side. What is up for discussion is whether you can taste the difference, and if you can, whether it's worth the stress dealing with the extra steps. I think sometimes it's worth it, for competition beers or...

To be fair there is something scary about eating uncooked meat that's been hanging at room temperature for a month and covered in mold. Home made dry-cures look a bit different to the generic supermarket stuff.

Yep go ahead and store them in bulk. Hops only get harvested once per year, then they get stored in a freezer somewhere. Might as well be your freezer and if you vac seal after each use you are doing better than some homebrew shops.

Could you elaborate on this comment please, I'm genuinely interested? I thought the whole point of kettle sours was that the bugs get boiled so you can then ferment out with clean sacc yeast (and importantly, not get bugs in your fermenting gear). I thought when you pitched lacto into the...

Yeah as above, see if the brewery will give you a heads-up on what to do because that's the quickest way to get a reasonable clone. Otherwise start with what you know, and guesstimate the rest. Already you have a fair bit to work with, probably not enough to get closely in the ballpark but you...

The hefe gets it's flavour from the yeast esters and phenols, and it's beautiful cloudy appearance from suspended yeast. They are also a style that tastes better when fresh, much like IPAs. So what you want to do is bottle it when it's ready and drink it when it's ready. A longer primary...

My bag was looking a bit ratty after about 100 brews but that's not bad going for a $10 bag. I just give it a warm rinse and hang to dry each time. It honestly never occurred to me to actually clean it with cleaner but oxy or pbw or even bleach would be fine I'm sure (followed by rinse of course).

Yep totally. You'll do just fine with rolled oats from the grocery store. They have had the hot press processing or whatever so that you can just add them to the mash, no need for a cereal mash. And let the HBS know about the bugs. I'd be wanting a refund on that.

What do you hope to achieve with the secondary fermentation? Even if you are super careful you will still be losing a small amount of freshness and aroma due to oxygen exposure. With pale ales there is no upside to using a secondary unless you need to free up your primary fermentor for another...

Haha classic. I'm always posting beer porn which most facebook friends don't understand and probably just assume is alcoholism. But I found once you win a couple of awards the tone changes and everyone is more supportive of it as a legitimate hobby. As opposed to a way to get drunk cheaply on...

Glad its going again. I'm from NZ as well and once you get your head around that gallons and ounces silliness, you'll find this site to be probably the best source of brewing knowledge available. Sucks about your thermometer, but at least you found the problem before your next batch. Go check...

I definitely wouldn't. I brewed a Belgian blond under pressure once, a recipe I'd brewed normally a few times prior and had success with. The yeast character was very muted. It could have been something else wrong, this was only 1 batch, but I won't be fermenting yeast-forward styles under...

OK cool. So I didn't even know this product existed. Sounds like a great idea.

I've been applying the concept of mise en place in my little brewery and loving it. Everything in it's place. It's so simple and relatively cheap to apply but it makes everything so much easier. You assign an area for each task and decide what each area needs. You'll probably need to double up...

The biggest advantage of the Fermentasaurus is that it's clear. I also ferment in kegs and while stainless is great, you are less in control because you can't see anything. You are totally on the right track with the pressure fermenting and keeping oxygen to a minimum, plus fermenting in a temp...