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I now ferment exclusively in kegs equipped with floating dip tubes. Typically 10 gallon kegs. I always do so with the intention of closed transferring to a purged serving keg. However, I would guess that ~25% of the time I get lazy and just leave the beer in the fermenting keg, even with a heavy...

LOL. I convinced myself of the opposite. It took a fair bit of effort and time to get things working because of the patches you mention. I believed that I achieved (at least some of) the mystical qualities of a LODO beer, but I didn't actually like the result that much. I confirmed this by...

Ah, right. With care all of that can be purged. If the connections are tight no air should be introduced, though some would question the oxygen permeability of the silicon tubing.

I experimented with LODO on my Grainfather. Are you talking about the return system in the centre of the malt pipe? If so, that is an oxidation machine. I got rid of even well before testing out LODO (see the second paragraph of post #46).

I appreciate the sentiment, but as a friendly warning I should let you know that this thread was already shutdown, redacted, then reopened for engaging on this. Ask me how I know ;)

I use a Grainfather .. .. and use MO a LOT. I condition my grain, mill directly into the grain basket (which is not in the kettle), then slowly lower into preheated water. Kind of a makeshift underletting. Dough balls are a thing of the past - only gentle mixing required. This could easily be...

I disconnect the controller then use the metal bracket as a handle. Bomb proof.

Oxygen as actually more soluble at lower liquid temperatures. However, the rate of dissolution is greater at higher temperatures. There is more potential for oxidation of beer at lower temperatures but it will take longer. Just wanted to make sure that was clear.

Interesting that someone from the midwestern US would have Bob and Doug McKenzie as their avatar. "Take off you hoser".. ..spoken by a real Canuck ;)

Yeah, the thing about that is it assumes that the change in enthalpy (deltaH) is constant with changing temperature (deltaT). For reactions that occur in aqueous solution this is very rare and the deltaH varies with temperature, in other words, there is a non-zero change in heat capacity...

Just to make matters worse for you .. .. the traditional Van 't Hoff equation is an old(er) thermodynamic relationship that linearly relates the natural logarithm of the pKa with the inverse of the temperature. This holds true under only very specific conditions, i.e. when the change in heat...

This is sage advice.

I'm not very enabled with uploading images, but it is easy to describe. The basis of my mash cap is a stainless steel cake pan I bought for <10$ on Amazon. It is roughly the same diameter as the malt pipe and floats on the mash. My grainfather also recirculates to the top so the recirculation is...

Greatest bang for buck - I definitely agree.

Honestly, I think the answers are quite personal ones. If you and others really enjoy your beer and it gets consumed before you notice any "issues," then don't worry about it. If you really enjoy your beer but you feel there are some knobs you can twiddle for possible improvements to various...

You are right about the solubility of oxygen vs temperature. However, the problem isn't just about the presence or absence of oxygen. Oxidation/reduction reactions are simply about the transfer of electrons between molecules. Oxygen is just the initial electron acceptor, thereby resulting in a...

I can vouch for the MaltMuncher 3 roller mill. I had a Schmidling adjustable 2 roller mill for ~25 years that finally gave up the ghost a few of years ago. I got the MaltMuncher 3 roller and power it on the slow speed of a cordless drill. This new mill was a paradigm shift for me.. ..in the best...

Yep, this is exactly what I do - I use a pulley to slowly raise the malt pipe as I sparge. Straightforward (if you can install a pulley) and no splashing. To be honest, the pulley was originally installed to overcome the awkwardness of hauling up that malt pipe.. ..the gradual raising was just...

Full disclosure: I am not part of the low oxygen brewing movement. However, there is now an enormous body of scientific evidence supporting the effects of wort oxidation on everything from flavour to long term stability. The main question is how relevant this is to an individual homebrewer, who...

Palmer is not quite accurate here. Oxidation/reduction reactions are about transfer of electrons. It just so happens that molecular oxygen is pretty good at taking up electrons, thereby oxidizing other molecules. These oxidized molecules linger in the beer and can, over time, act as electron...