Search results

With the threshold as low as it is, I wouldn't trust something as notoriously inaccurate as paper test strips. Same goes for sulfite test strips. You need to fork out the money for a sulfite tester.

you've advocated for food grade tannins to mitigate the fenton reactions while simultaneously telling people it's ok to take a tiered approach and not. Its double speak and not scientifically correct. I agree, food grade tannins are cheap, a mash cap is cheap, and SS equipment is out there...

I think I like the term lower oxygen, this is just not compatible with the methods and science. The delicate polyphenols will be gone.

some of the things that these two guys are advocating are good regardless of your methods being low oxygen or not. Spunding is good, better ph management is good, fermentation control is good know matter the style of beer (with a couple obvious exceptions). The thing is, all the science and...

this technique is doesn't allow for incremental changes.

what inspired me were tasting certain beers and being completely unable to replicate or produce anything that came close to their flavor. At first it was an annoyance, then a challenge, then something I thought about a lot and made the requisite steps towards the knowledge and technique...

my main "beef" are compromises being made to placate homebrewers that negate and destroy the thing you're actually after. For some this is a hobby, for others its an obsessive passion. This method simply isn't for hobbyists.

sure. Dial in your cold side completely. closed transfers, 100% flushed kegs, spunding and proper fermentation management. Pitching rates, temps and most of what homebrewers consider good practice are out the window with this. Eliminate copper, develop a way to preboil and chill to pitching...

And stop compromising and calling is low oxygen. It simply isn't. When oxidize your beer, it is no longer low oxygen. this isn't a difficult concept to understand.

I have shared my thoughts. If people want to do low oxygen brewing, then read the classic texts, get the proper tools and equipment to do so and do it.

to the first highlighted text, this method does not afford "departure". This is a precise scientific method of brewing, and at the homebrewing level there is even less of a margin of error that allows for "departure". to the second, your compromise is destroying the very thing you're after...

this is true, but the polyphenols that give these beers the elusive taste we're in search of will not be present and you certainly wont be brewing to the specs of the very brewing scientists that brought forth this method of brewing.

I have no site affiliation. Just passionate about beer and have studied and practiced this aspect of brewing and its VERY difficult to see the shortcuts, and to use a much maligned word, bastardization of the process to placate the homebrewing masses.

with the lack of commercially available SS chillers available to homebrewers, an idea like this aint bad haha.

If it was easy, we'd all be making Bitburger. Copper chiller with no mitigation for its effects will preclude you from brewing low oxygen. This isn't me saying this, this is brewing science.

A step wise approach is fine, just don't kid yourself into thinking you are following a truly scientific approach or the teachings of Kunze or Narziss while doing it. If people need to make a hundred no Low oxygen batches while incorporating a step by step tiny change approach, then by all...

just...no. malt polyphenols that you are trying to preserve oxidize at such a low threshold will be gone. The suggestions made by the low oxygen proponents here are good, especially on the cold side. Better yeast and fermentation management, Homebrewers that were once siphoning their beer into...

the bastardization of all the research and work done by people prior to the homebrew scaling and dumbing down of Low oxygen brewing drives me nuts. The truth is, the threshold of DO is very low. This is one area where the pros have it better than us. Mash tun geometry, automation, more high tech...

you can disagree with me if you want, but my point is grounded in science, and the nice thing about science is its true whether you agree with it or not. This process involves keeping very sensitive malt polyphenols from getting oxidized. These compounds are oxidized at an incredibly low DO...

You aren't doing LODO then. The threshold for oxidation is very very low with this method and you are exceeding it with fenton reactions. Due to the extremely low level of oxidation that is acceptable, this is not a linear process. You are exceeding 1ppm and therefore aren't doing LODO.