Search results

Nicely done!

Yes of course, temperature is the most basic of the parameters being recorded.

And this makes sense since yeast drop dead around 130F. So unlike chemical oxygen scavengers yeast aren't able to protect you in the mash from the considerable amount of O2 brought in adsorbed on the surface of milled grain. Therefore we like to combine these two things for the best advantage...

From in house testing we have found that it takes AA roughly 4 hours to reduce the DO levels in strike water compared to what YOS does in 30 minutes. You can draw your own conclusions from the data.

I find this kind of funny. Your scoop of mambo Jambo is the real deal now and not our scoop of mambo jambo. If you had followed any of the lodo stuff you’d realize it was always about reducing oxygen in the hot side and not about any one specific way to accomplish that goal. We are in constant...

I think every low oxygen brewer would agree with your assessment that it's just another lever you can pull and we advocate for simply that. However I don't believe it will continue as two opposing camps because that paradigm is fading every year. Eventually people will forget why this silly...

Vale.. is that you my friend?

And yet you were willing to try a process for doing just that based on very little evidence other than one persons belief that AA reduced oxygen and made his beers better. Why is one theory acceptable for testing by home brewers and another, almost identical one, simply a bridge too far?

Of course, citizen science is fine for exploring AA as a fix for oxidation in the mash. But sulfites, yeast deox and a mash cap? Well, I can certainly understand such complicated things need to be held to a higher standard of evidence before attempting those. My apologies to the OP for the...

Being a Scientist, can you kindly point me toward the professional consensus and peer reviewed scientific data you obtained before making your decision to dump some ascorbic in your mash? I’m curious about the chemistry and of course tested and professionally recommended dosing etc. Looking...

You come and kick the door down in my thread and insist there isn't any consensus nor credible proof in the face of exactly that. Sorry we didn't also include references that met your terribly high standard for acceptance but that wasn't the point of my thread. Instead here we have provided...

There will always be those few who never agree but at this point it really doesn't matter anymore. The tide has turned and the old dogma about HSA is mostly dead now or at least a few inches from the grave. This is great news for all members, especially the newer ones, who now have a chance to...

There are many studies and much research going back 30 years or more. But I suspect it won't really matter to you either way and that is fine. I don't think anyone feels the need to convince you, only correct you when you say things like there is no evidence, recearch or consensus etc. which is...

If your experts are non degreed craft Brewers then yes I’d agree there is no consensus. However there is an abundance of data on this very subject in both professional brewing literature and hundreds of scientific papers. Because you refuse to go looking for it does not constitute insufficient...

From limited experience making my own malt, there for sure is magic that happens in the drying and kilning process.

It's interesting to note that KU Leuven university is working on how to use green malt directly without the energy intensive drying process. TBH I'm not sure I really want them to succeed in this process though.

My apologies for the optics of my post. I was mostly using yours a springboard to try and make it perfectly clear the differences in cold side oxidation and HSA. You strike me as a very knowledgeable brewer who already well understands all these concepts and needs no extra help from the lodo...

This is very true about oxidation on the cold side. If you drink it fast then you won't notice a change because at these temperatures, staling from oxygen pick up on the cold side happens slow. However on the hot side any oxygen introduced is scavenged in a matter of minutes by the antioxidants...

Go to 1:03:40 and listen to the answers to the first question.

I don't remember it being fruitful, only my serious doubt about your connection in Weihenstephan. Anyway now we know for sure what the real answer is.