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That's true, but in my experience they are somewhat exchangeable. Unless you can measure thiobarbiturate index (TBI) like real breweries do, total boiloff % is a decent proxy for quantifying the heat stress that the wort is exposed to during boiling. You can get the same boiloff % with a...

http://forum.germanbrewing.net/viewtopic.php?t=440

1) can vary greatly, because each shotglass worth of air that comes in contact with your beer or is trapped in the keg will add over 200 ppb. IME what you describe has given me 400-800 ppb in the keg. It is not a very effective method for a multitude of reasons, including the facts that air is...

I would not rely on Noonan for information on brewing German lagers. I've been to Vermont Pub & Brewery, and frankly their beer was pretty bad. If you want to make beer that tastes what the likes of Augustiner, Andechs, Weihenstephaner or Ayinger are making nowadays, you're better off reading...

It does add work, but so does the move to all grain from extract. Maybe it sounds weird, but to me discovering LoDO was completely validating and renewed my interest in brewing. The hitchhikers guide quote on the first page on the PDF sums up how I felt towards brewing in general before we...

I stopped using my spunding valve too. I just rack to the sealed keg with 4 gravity points left and it ends up perfect. I wouldn't recommend that to anyone however unless your process is very predictable and your measurements accurate. LoDO is pretty mind-blowing, isn't it? :)

If you spund successfully you can hold on to the fresh grain flavor for ~5 months.

You need some yeast carried over to finish the last few gravity points, but not too much. Ideally you want to carry over the "hangers on", the cells that take a few weeks to drop out as opposed to the cells which sediment quickly once fermentation finishes up.

It depends on how much headspace you had. A small amount (say less than a cup for 5 gal) may not be an issue, but I don't know for sure. Air has an enormous amount of O2 relative to what it takes to oxidize finished beer. I think it's important enough to fill kegs completely that I cut all of...

Martin, I believe that the MRPs and charred compounds present in roasted malt have a high reducing power. Generally speaking, MRPs with a low molecular weight have more intense flavors than MRPs with high molecular weight. Upon oxidation, smaller MRPs can polymerize with one another to form...

Heating doesn't immediately force DO out. It takes time. That's why you can dissolve more than 8 ppm into wort using a pure o2 wand. Of course if it's not rapidly taken up by yeast, even if you dissolve 20 ppm oxygen into your wort it will gradually evaporate out into the atmosphere until...

I suggest just adding your roasted malt at mashout or making a cold steeped extract that you add to the boil

So you have 2 gallons of airspace in one of the two 5 gal kegs? Ouch. Why not just step up to 10 gallons? I think it's important to completely fill kegs to the brim when spunding them.

The recipe is simple, but the process is not. 95% munich malt + 4% caramunich + 1% carafa special should get you there, albeit with the right process. The missing link is the fact that all of the large German breweries are using a low-oxygen system to make their beer. They are far more...

I don't like the idea of connecting spunding kegs together with a manifold. Each time you connect a new keg to the chain you're just introducing a whole bunch of new oxygen to the entire system. I really see no reason to do it other than to use one single spunding valve, but you shouldn't really...

You need about 1% fermentable extract (or 4 gravity points) to fully carbonate the beer. If your measurements and timing are good enough, you can rack to a keg when you are 4 gravity points above FG and let it finish up in there without actually needing a spunding valve.

As my palette has evolved with LoDO brewing I no longer think of a singular "it" flavor. As recently as a year ago I thought Weihenstephaner Original and Ayinger Jahrhundert tasted pretty similar and both had the same "it" flavor, but nowadays they taste like totally different beers to me...

The worlds best and most modern breweries can't even make a beer with complete shelf stability for 1 year. By spunding in the keg, I can hit about 5-6 months.

With the right yeast and fermentation schedule you can get clear lager via spunding. The trick is to choose a strain that attenuates well and then flocculates nicely once the sugar is all gone. Wlp835 and WY2206 are good choices. It's also a good idea to carry as little yeast as possible into...

No worries, I know what you meant - just wanted to clarify that I was talking about the precipitation of break out of solution, not the break ending up in the fermenter.