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Misconseptions on your part or actual science to back this up? Cause if you have actual research, I'm all ears and would be glad to read it to change my mind on what I've read concerning this topic. Other than your comment to go on, here's an in depth article about line o2 ingress and I can get...

I'm confused? you're going to pinpoint the "skunked" taste on the light, when it's caused by oxidation?

I wouldn't even waste my time with covering the light it's not UV, plus no matter what kind of lines you run, the beer in there will be oxidized.

You should be able to turn down your boil acceleration set temp or bast as is appears in the menu.

The sauergut culture dramatically changed, which in turned made the beer quite different, but this is using the addition at the end of the boil to control knockout PH.

Just like low o2 beer if you've tasted it you'll notice the difference immediately. My first sauergut culture was a lazy attempt at limiting o2 and then I went all out and it was night and day. If you've drank enough Munich Helles and the outskirts of Munich Helles you'll understand the...

You'll still need to feed it to keep it alive, which if you brew regularly shouldn't be a problem.

I'm kind of on the fence about getting one of these, how much you selling it for?

Where exactly are you getting this, what edition do you have? There's two grain bills 95/5 Pale Malt (Pils)/Carahell and 85/15 Pale Malt (Pils)/Vienna, now later in the book he states there can be up to 20% wheat, which if you've been to Cologne and drank enough of their beers you'd definitely...

You might want to do a little more research on your comment.;)

It's simple to halt fermentation, brewers do it all the time with German/Czech beers especially if you're spunding. For my forced fermentation test I typically reach 1.008 so depending on the beer I'm brewing I'll typically transfer to spunding at around 1.014-1.017 and the next day when I'm...

Grow a Sauergut culture, acidify your mash and boil with it and woola you have the grape flavor, it'll probably help if you brew lodo also.

In Germany you also have amihopfen.com and brouwland.com is another good one.

This already exists, read chapter 3 of Technology Brewing and Malting by Kunze.

I believe the quote you were referring to was "A foolish consistency is the hobgoblin of little minds", but most people drop off that part. Anyways, invert the argument, maybe LODO brewers are having the civilized conversation and poking holes in other brew practices, but normal brewers don't...

Sounds perfect, most info on that other site and about the lower PH affecting DMS is derived from Kunz, if you ever feel like spending a large sum of money on a book, I highly recommend you get Technology Brewing and Malting and it's safe to say it's the only brewing book you'll need, at least...

One thing to be aware of with low boiling rates is your mash ph, if you're mashing within a lower ph range say 5.2 you'll need either a longer or a stronger boil-off since the "half reaction time in splitting the DMS-P into DMS is shortened" and the longer or stronger the wort is boiled the...

You're exactly right, these are the little things you notice when you got a hobby like this. My wife and I were walking around in a big city park in Europe one day and out of the blue some guy had a little coffee shop setup out the back of his truck, he had a mazzer super jolly and a la cimbali...

Here's my small kegerator, once we move and get a house here shortly then i can mount the tower on a professional level kegerator that's plumbed in and easier to swap kegs around as my wife hates this one for that sole reason. Also, i like the Intertap faucet, but hated the spout so i bought...

Not to steer you away from this great site, but their is an excellent write-up on "Hefe Weissbier, Bavarian Style" on a certain other site that advocates beer under the home brewing section that will steer you correctly. Just my two cents and take it for what you will, but if it's maltiness...