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What I found is that decoction beers drink like a well attenuated beer, despite what the hydrometer sez. The malty, well rounded mouthfeel are the bonus for punishing yourself.

Do you know if this motor is compatible with the pump you sell?

Definitely report back whenever you get a chance to do that. I found the lack of malt aroma while low oxygen mashing a very telling sign early on. As my process improved the beers got better and better. I need to do the same experiment, but everything is to good to change anything!

I do 5 to 15 gallon batches, with 10 gallons the most common. You likely have a little latitude in your dosage rate. It won't hurt if you went a little higher.

I am on the lower end of SMB with adjunct lagers, using a macro brewery adjunct mash schedule of doughing in at 113 with YOS still active and 25ppm SMB. For the most other lagers I am between 25 and 40ppm, depending on mash length. Using SMB powder, it easy to calculate the exact dose for the...

That's really fast. I use thick plastic luggage style tags and an old school grease pencil (China marker) to write on them. It's not perfect, but it is rather durable and reusable.

Back then Harrington was easy to get, I am not sure if it is even grown today. I'll bet some current varieties are descendants of Harrington.

I read Kunze and I understand that there are commercial applications that make sense for them and at our scale are really just a folly. I typically setup the night before and low oxygen brewing doesn't really add any time to my brew day at all. For hoppy beers and lagers there is definitely a...

It's good to work backwards into low oxygen brewing. When the cold side and packaging side are ship shape, its easier to detect the hot side advances.

It looks like a well intended product and it will be great if used in concert with yeast oxygen scavenging to remove oxygen prior to it's addition, so it doesn't get burned up immediately and is allowed to provide it's available protection during the mash. Regardless, if even just used alone, it...

They had a few years Iron City was doing some contract brewing for them and the Octoberfest was absolutely stellar.

I still have a couple chocolate bocks in the refrigerator and just cracked one for ya. The nibs dominate the aroma, if I hunt for it I almost think I detect that distinct munich malt character. It drinks a lot like the aroma, but it starts fat and finishes thin. A bit deceiving for a low IBU...

I use diastatic malt powder and built water or beer with a hard water profile. All the best pizzas I have had when traveling are from cities with hard water. I have soft water from the tap and it's not as good tasting to me.

I wrote a hand written letter to Jim Koch in 1993 for help cloning his cream stout. A couple weeks later he sent a box with a t-shirt, 6 pint glasses and this information sheet with all the brews they made at the time. He also said that he would personally give me a brewery tour if I ever was in...

Glad it helped. I keep them on my kegging cart and swap out at least post o-rings more frequently now. On the individual keg tags I'm even tracking full rebuild dates, I was getting slack about it for a while until I lost half a bottle of co2 in the cooler.

Here's Buna-N o-rings for ball lock that I use, probably the best for the least oxygen ingress. Dip tube and lid are the better x profiles and NOT round. McMaster carr #'s Post 9452K23 Dip tube 90025K368 Lid 90025K551

I agree that briess dme is meh, when you can buy briess lme from more beer packaged at the source in oxygen barrier bags. Slit the bottom of the bag and clip it to the kettle while it mixes automatically for you.

Just goes to show what an outsider looking in sees. Knowing what I know about about fermenting beer, fermenting under pressure to reduce fusels and freezing that product looks viable to streamline the process. Take all of that with a grain of salt, because I have never stilled anything.

Makes sense, it just seems like an effortless way to get rid of the undesirable portion.

If you already start with wine, is there any time or energy savings freezing out the water and then running just the remainder?