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  1. effeffe

    Value of brulosophy exbeeriments, others experience, myths and beliefs

    I wholeheartedly agree on p-values and statistical buzzwords being used in a very misleading way, considering the target audience. The fact that many times they didn't reply to comments pointing out fundamental flaws in their experiments doesn't really look good in my opinion; and I'm not...
  2. effeffe

    Mystery ingredient in Duvel?

    Delete the whitespace from this: https://www.themodern brewhouse.com/foam/
  3. effeffe

    What's been your game changer for LOB?

    The potential problem is not cooling per se, but cooling without reintroducing oxygen, especially with basic equipment. You may have to rely on sulfites quite a bit. There is a fundamental difference between pre-boiling and yeast-based deoxygenation: the former ceases to be effective as soon as...
  4. effeffe

    Partial mash?

    Some hydrogen sulfide is surely retained, but I don't know how much. Also, the low oxygen brewing process includes spunding, which I guess retains more volatile compounds, but I'm speculating. I don't remember the numbers off the top of my head, but I'm sure they're somewhere on The Modern...
  5. effeffe

    Partial mash?

    Sulfites increase the production of hydrogen sulfide by yeast, and since it can cause nasty off-flavors, it's considered worse than a touch of oxidation. The working hypothesis is that oxidation here isn't critical for two reasons: yeast will be pitched soon and will consume oxygen, and the low...
  6. effeffe

    Partial mash?

    If you were replying to me, I'm not sure I follow. I was just saying that, when using sulfites as antioxidants, some oxygenation is needed before pitching regardless of what kind of yeast you're using, because you don't want yeast and sulfites together, so you oxygenate to expend those sulfites...
  7. effeffe

    Partial mash?

    While it's true that dry yeast doesn't need oxygen, if you're using sulfites as antioxidants you still have to oxygenate the wort to expend them before pitching.
  8. effeffe

    What's been your game changer for LOB?

    Hops were used for their antimicrobial activity though, it has nothing to do with oxygen. Besides, I don't see the point of using obsolete processes as a reference: we know better now. Anyway, limiting oxidation on the cold and hot side is not just to keep your beer fresh longer, but to...
  9. effeffe

    What's been your game changer for LOB?

    Boiling is easy, cooling without reintroducing oxygen can be less easy, depending on process, equipment, antioxidants...
  10. effeffe

    What's been your game changer for LOB?

    Yeast-based water deoxygenation is probably easier than pre-boiling though, and depending on the cooling process, possibly even more effective.
  11. effeffe

    LOB Alternative To Dry Hopping: Making A Hop Tea or DIY Hop Extract.

    Sulfites are oxidized to sulfates.
  12. effeffe

    All In One Brewing Systems and Hot Side Aeration

    No, because oxidation happens much more slowly at pitching temperature, and because yeast is quick at consuming oxygen.
  13. effeffe

    All In One Brewing Systems and Hot Side Aeration

    Honestly, how anyone could really answer that question about any brewing procedure?
  14. effeffe

    All In One Brewing Systems and Hot Side Aeration

    Kunze is probably the book where I found the most comprehensive treatment of the effects of oxidation, though it is scattered through the book because different chapters deal with different steps of the brewing process, but you may have some luck using the index. Also you can find a lot of...
  15. effeffe

    All In One Brewing Systems and Hot Side Aeration

    If you mean I should suggest an improved experiment to Brulosophy, they already received comments pointing out flaws in their experiment and did not repeat it by taking appropriate measures. If you mean I should do that myself, I honestly don't see why I, or anyone, should do that, since...
  16. effeffe

    All In One Brewing Systems and Hot Side Aeration

    A lot of craft breweries do not do much to avoid hot-side oxidation indeed. However, I think it's worth mentioning the square-cube law is on their side: the bigger the vessel, the less oxidation you get, everything else being equal. This is in contrast with the unfortunate mantra "HSA doesn't...
  17. effeffe

    All In One Brewing Systems and Hot Side Aeration

    These two "experiments" make little sense to me, as no real action was taken to avoid hot-side oxidation: no water deoxygenation, no floating cap, no anti-oxidants, no purging... both the beers were oxidized. All an experiment designed like that could show, even if perfectly executed and...
  18. effeffe

    Oxidation Risk During Sparging?

    It's not much about introducing off-flavors but rather losing existing ones, and that's not something I can detect, unless I try the same recipe avoiding hot-side oxidation. Detecting the absence of a flavor is impossible if one does not have that specific flavor in mind to begin with, and the...
  19. effeffe

    Ss Grain Mill from Ss brewtech preorder

    That user got the units wrong: it was millimeters, not inches. Tolerance in manufacturing is a thing regardless of the price, and one should ask whether 0.05 mm is within an acceptable tolerance for the price. To be honest, that is a pretty small length... I still see it, as a member of the...
  20. effeffe

    How long an Extract Brewer?

    I brewed four batches with hopped extract, then six with malt extract and steeping (full boil), and then chose to move to BIAB all-grain. Besides my obsession with the hobby, I was also not very happy with malt extract. It is expensive, messy to deal with, hard to get fresh (if using LME), and...
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