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Sankey kegs are far better than corny kegs and I have considered switching to them. You can fill them with practically zero headspace, unlike corny kegs. Unfortunately I am brewing 3 gallon batches these days and haven't yet seen 3 gallon sankeys.

You're not going to advance knowledge by sitting at your keyboard. Go try the mini mash and then brew a batch of Lodo beer for yourself.

Full disclosure, I actually am a real scientist who authors real research papers for my day job. The change I've been seeing in the homebrewing community in the past few years worries me. It's getting to the point where you can't talk about anything without having people scream at you for a...

Thanks for the kind words AJ. We do plan to continue publishing further work on the German Brewing website.

It's not a secret. We gave you the information freely with no expectation of any kind of reward. We're not asking for donations, we're not marketing books, t-shirts, brewing equipment, software, or any products of any sort. We don't put ads on our website or forum, and we're not running a...

Awakening your understanding of oxygen in brewing is a lot like when Neo chose the red pill over the blue pill in The Matrix. So I agree with you that these methods are not for everyone. We debated for a long time about whether or not to open this Pandora' Box to the community. It is clearly a...

Lodo has made every single style we've tried it on significantly better, from pale ale to rauchbier to Hefeweizen to dunkel and onwards. I'm planning on switching gears and spending the summer brewing Lodo British ales since my warm ground water makes it harder to chill low enough for lager. I...

In the 5th edition it is near section 3.2.1.6: Conversion of fatty matter (lipids)

AJ, I think the point is that a lot of people are making the claim that the additional 24 ppm of sodium added to the water from the SMB dose recommended by the paper (it's actually 24 ppm if you do no-sparge, and less if you do sparge since the sparge water gets a smaller dose) is what's...

There has been a lot of back and forth over what real German brewers do. I'm not claiming that they use sulfites, but many of them have other (primarily mechanical) ways of preventing oxygen ingress. I think that is important to remember that many German beers do NOT have the special, elusive...

AJ, there is a lot of literature out there regarding ascorbic acid for fighting oxygen on both the hot side and cold side. The biggest problem with it seems to be that upon doing its job it forms dehydroascorbic acid, which becomes an extremely potent oxidizer in the presence of trace amounts...

Most of the ~10 people who worked on testing these methods are using reverse osmosis water with zero alkalinity. My tap water is pretty close to RO anyway and with a dash of calcium chloride I have negative RA. My carbonate levels are so low that preboiling does nothing to them. We all are...

Hi Martin, That should be fixed now and should be publicly visible - if it isn't, please let me know.

The forum is open to the public, you should be able to see it without a login.

Redox reactions are extremely temperature dependent. The same reactions that happen on the scale of hours at 45 degrees F take place within seconds at 150 F. At 45 F, the speed at which the yeast take up the oxygen is much, much faster than the rate at which oxidation reactions take place.

Hi AJ, You make excellent points all around, and I'm not going to try very hard at all to convince anybody that I'm right because I'd like the people who are so inclined to try it out for themselves. To that end, I'd really suggest that you try the mini mash test for yourself and have somebody...

I use the Extech DO600. A direct fire mash tun is really handy, because I can preboil my water directly in it. I actually brew no-sparge, and use a pump to slowly recirculate the liquid out from under a false bottom back into the top of the mash, but under the liquid level. This is really handy...

Hi Martin, I really recommend that you try the low oxygen side by side mini-mash test. Tasting the difference (and witnessing the lighter color with your own eyes) will mean far more to you than a tasting panel p-value. The test doesn't require any special equipment or ingredients (besides the...