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An update. It seems there's more complexity with gas sparging during brewing. AB InBev has reportedly experimented (or implemented?) a no-boil process where CO2/Nitrogen sparging just below the boiling point replaces the vigorous boil entirely. This means the sparging can drive off DMS, and...

I have both beers on tap now. Neither suffered any off-flavors or under-attenuation due to lack of oxygenation. The Opshaug was slower than normal to finish fermenting, F.G. of 1.013 in 8 days, and the Lager (S-189) finished in 10 days to 1.009. The pale ale has bright hop freshness...

Thank you for the explanation - the partial pressure equation of Henrys law makes a lot more sense considering the pure food grade N2 inside the bubbles. But I think you're missing the point of the N2 in my process. I'm using it in place of metabisulfites and mash cap, to continuously drive off...

Yes, nitrogen sparging is commonly used in winemaking (see more here). Although I did just read this, which is somewhat concerning: "Sparging, while effective at removing oxygen, could potentially remove some positive volatile aroma compounds." I can say I didn't smell much coming from my...

I'm not an expert on the topic, but nitrogen sparging is a commonly used method for removal of dissolved oxygen. Dissolved gasses absolutely affect each other in a solution. Something about total vapor pressure and partial pressures - Daltons law and Henrys law. You can read some about it here...

Oxygen cannot go into solution when the liquid is already saturated with gas. By saturating with nitrogen, the oxygen is unlikely to go into solution from the grains, and if it does, it will be replaced by the continual nitrogen saturation. If you ever try to carbonate aerated water, it's very...

The N2 is in place of using metabisulfite to scavenge and mash cap during the mash and while chilling. I removed the nitrogen wand during the boil. Yeah, I did look that ingredient up, however, I think the amount was pretty low in my system overall compared to some people's "don't fear the...

After reading up on the theory and practice of LODO brewing, I decided to try a couple process changes. So long as I'm using controversial techniques, I also incorporated another technique that many have scoffed at and dismissed: use of olive oil in place of yeast oxygen. Last week I made a...

Probably not relevant to you any longer, but K-97 is almost identical to WLP 1007, so you may find more information about that strain. I read that Kölsch was fermented under pressure by some breweries, and so that's what I've done with K-97. I pitched the yeast around 80F, and let it cool down...

I can't help you get the orange flavor, because I have yet to get any strong yeast flavors or esters from this yeast, or from Opshaug (WLP 518), pitching at 90F, and letting it ride insulated (usually drops to about 85F). I think your fermentation will have plenty of vigor, even with 2 or 3...

If you pitch 5 grams from the packet at about 90F, you may not even have two full days of fermentation. Mine finished completely in 40 hours and I pitched about half the packet. I make sure all my flame-out hops make it to the fermentor (in my case the kettle), and after 24 hours I transfer to a...

From the reference I linked above: 1 tsp for 1 gallon would be more than enough.

50g/hL equates to 1.9g/gal, or 9.5g for a normal 5 gal/19L batch. I pitched about 5 grams which is half that rate, and it finished completely in less than 2 days, no off flavor. I think we can get away with pitch rates far less than recommended with this yeast, at least if pitched warm. For...

I tried this for my latest batch of IPA, targeting 60 IBU. Using the numbers from the plots I did 12 minutes in the Instant Pot (12 psi) with 1 pint of water, which should be about 244F and a utilization rate of 5.3% per minute. My calculation actually came to 14 minutes, but I figured it's...

I pitched about half the 11g packet dry onto 1.068 OG oxygenated wort at about 90°F. 3 hours later it was bubbling away. 24 hours later, the airlock was slowing down, so I took a gravity reading: ~1.016, and SUPER hazy, totally opaque and pale. I transferred to a keg to finish up under pressure...

Yeah I'm a bit bummed out by the turnout so far because I really want one. I think the BeerBug had some advantage being first. I'd like a wireless gravity/temp monitor talking to a temp controller. It's a DIY hobby, so maybe I should just use my old WiiMote like the prototype did. Sent from my...

I just found this neat project on Kickstarter; seems to be the Beer Bug killer. Don't know why they didn't realize that it's a very confusing name with the Brewmometer by Blichmann. They should have called it Beerometer since it's not measuring anything in the brewing process. Anyway...

U.S.EPA/OPP Pesticide-Related Database Queries - NPIRS You will find from this link that Star San is a registered pesticide with the US EPA. Pesticide!?! Microbes are unwanted, unwanted organisms are pests, Star San kills pests. California is among several states which register their...

never had a problem priming 5 gallons with 1/2 cup of honey, no delayed carbonation, no over/under carbonation, always worked great for me... i just dissolve it in a little steaming water and add it.

Elderberry, like plum, can be an alternative to red wine grapes, in wine making. Natives to mexico made elderberry wine, well actually they made alcohol out of everything. I have never used elderberry in beer, but I can tell you it will be stronger than most fruit in flavor. Then again...