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OK. You've talked me into trying to reduce the oxygen on the hot side. I've never tried it so I don't know what difference it might make to my beer, as mentioned. As far as I understand, for 5g batch, the simplest method is to heat the mash water to 30'C, add some baker's yeast (dry in a bag)...

Not to mention that Brulosophy didn't find any difference with hot side aeration, I don't think you can avoid aeration when pouring grain into water, strong stiring a few times and pouring into the fermenter. At least not with my BIAB method without a pump.

I left about 5 to 7 mm so that, if there is no additional pressure from CO2, there will be no problem.

Today I bottled my Wheat Ale and I changed only one part of my process, which was to fill the bottles to the top. True, this is not a beer with a hoppy aroma so I won't notice any noticeable change, but I did it now so that it would become a habit for me in the future. Could there be problems...

I don't worry about oxygen on the hot side because it will evaporate during boil anyway.

I haven't taken samples either for years. I don't even measure FG anymore because I learned by the look and aroma when the beer is done. I'm wondering how you use baker's yeast to take oxygen from water? Which strike water does this refer to? After putting the yeast in the fermenter, I don't add...

Let me add that I tried some of Brulospohy's experiments myself with partial success, so I agree that the results of their experiments should not be taken as scientific fact, but rather as an incentive to try to change some things ourselves, which, by the way, is written at the end of each of...

I personally really appreciate what the guys from Brulosophy are doing because it fits my philosophy. I love beer (I've been drinking it for 40 years), I love making things with my hands, and I love experimenting to achieve a goal more simply, cheaper, and faster, and their work further...

Yes. That could happen. I've turned bottles upside down once before because I was trying to induce more carbonation in a beer that was pretty flat, and I noticed dried yeast residue on the cap when I put the bottles upright in the fridge.

Yes, I understand that I just need to fill the bottle to the top. I've read a lot about this problem and concluded that most of the oxygen in the beer can be removed by letting the yeast use it up during natural carbonation. I came across a suggestion to turn the bottles upside down so that the...

https://brulosophy.com/2020/06/08/cold-side-oxidation-impact-of-dosing-american-ipa-with-sodium-metabisulfite-at-packaging-exbeeriment-results/?fbclid=IwAR0zu_BuW5jDps2oCK7JJ5AmfNr9a5_bZb9Mk_LPQwV0gc0olQlBV57zjno Another interesting Brulosophy experiment that offers a super simple solution is...

https://brulosophy.com/2021/08/02/cold-side-oxidation-impact-of-transferring-a-british-bitter-to-a-non-purged-keg-exbeeriment-results/ https://brulosophy.com/2020/07/13/cold-side-oxidation-impact-of-transferring-a-pale-lager-to-a-non-purged-keg-exbeeriment-results/ When I read these two...

There was already your post about how little space above the beer in the bottle makes a big difference. I haven't started using that yet because it makes my bottling time longer and creates a mess when it overflows, but I go with the line of least resistance and leave a few centimeters of space...

I read further in the text that the anti-oxygen caps need to be activated. I didn't know that. How do I do that? I keep the caps in Starsan until I put them on the bottle. I guess that activates them.

I tried using anti-oxygen caps once, but I didn't notice any difference in the beer.

As I understand it, the airlock is removed to allow air into the fermenter during bottling to prevent a vacuum from forming. What keeps the CO2 from escaping?

This certainly makes sense. I open the lid of the fermenter and insert the tube into the beer and pull it with my mouth and pour it into the bottles using a bottling wand, which means the beer is exposed to air the entire time. When I started home brewing many years ago I used a fermenter with a...

I have a problem with rapid loss of hop aroma (hop smell). I bottle beers without a closed system and without filling the bottles with CO2 (hose and bottle filler from the bottom to the top of the bottle), which naturally carbonize for about three weeks, and then I transfer the bottles to the...

OK. Own experience would be a better term.

This topic needs more experiential posts than theoretical words. I'm currently drinking a beer made with dry yeast that's exactly two years past the expiration date on the package and it's great. A year or two ago I used the same dry yeast that was six months past its expiration date by...