First Experience in LoDO BIAB

[stpug]

I have one question, which is related to this topic, but opposite of low oxygenation.

What effects would it have to beer, if you aerate your wort over 80F (85-90F), and then let it cool to 70F? I mean by this, that you are in a hurry, u dont own IC, so u do ice bath, which takes forever to cool to 70F, you pour your wort to fermenting bucket at 85F (aeration) and then cool it faster with new ice bath to 70F, aerate more and pitch yeast?

1. Never ever do something like this, or 2. Test it?

Ignoring any potential benefits from low oxygen brewing, what you propose should make an indistinguishable difference from standard brewing practices. In other words, without having taken care to retain volatile malt/hop compounds throughout the entire brewing process then this type of aeration should not negatively affect the end product.

On the other hand, if effort had been made to retain those highly volatile compounds then what you propose would severely affect your efforts and finished product.

At least that's my perspective, ymmv.

 

[Blackdirt_cowboy]

I'm new to all of this, brewing, LODO, everything. In another thread I mentioned that I'm mainly interested in brewing German beers, and someone responded by saying to look into LODO. So that's what I'm doing. Can someone answer some basic questions for me? I've seen HSA referenced throughout this thread. What is that and what about it should concern me? Also, could someone provide me a link to the PDF that's being talked about ad nauseum? I'm not trying to start a debate or an arguement, I'm genuinely looking for information to determine if LODO is right for me. Oh, and one last thing, I have a copper immersion chiller. Why is stainless thought to be superior to the copper.

 

[TexasWine]

I'm new to all of this, brewing, LODO, everything. In another thread I mentioned that I'm mainly interested in brewing German beers, and someone responded by saying to look into LODO. So that's what I'm doing. Can someone answer some basic questions for me? I've seen HSA referenced throughout this thread. What is that and what about it should concern me? Also, could someone provide me a link to the PDF that's being talked about ad nauseum? I'm not trying to start a debate or an arguement, I'm genuinely looking for information to determine if LODO is right for me. Oh, and one last thing, I have a copper immersion chiller. Why is stainless thought to be superior to the copper.

I believe all your questions can be answered with a quick search of

http://www.lowoxygenbrewing.com

 

[h22lude]

I may try some of the processes in here. I probably won't go all the way with it (i.e. probably won't add co2 to grains). I recirculate my wort, is this something that shouldn't be done with lodo? Obviously having the recirculation arm splashing wort would be bad but if it was under the wort level, I'd think no O2 would be introduced.

 

[stpug]

I may try some of the processes in here. I probably won't go all the way with it (i.e. probably won't add co2 to grains). I recirculate my wort, is this something that shouldn't be done with lodo? Obviously having the recirculation arm splashing wort would be bad but if it was under the wort level, I'd think no O2 would be introduced.

Recirc is excellent with low oxygen brewing as it avoids the necessity to manually stir. Keep the output end under the wort surface and keep the mash capped - super easy. As far as capping the mash goes, you can start with foil or plastic wrap to get a feel for it (cheap and easy).

 

[stpug]

I'm new to all of this, brewing, LODO, everything. In another thread I mentioned that I'm mainly interested in brewing German beers, and someone responded by saying to look into LODO. So that's what I'm doing. Can someone answer some basic questions for me? I've seen HSA referenced throughout this thread. What is that and what about it should concern me? Also, could someone provide me a link to the PDF that's being talked about ad nauseum? I'm not trying to start a debate or an arguement, I'm genuinely looking for information to determine if LODO is right for me. Oh, and one last thing, I have a copper immersion chiller. Why is stainless thought to be superior to the copper.

I believe all your questions can be answered with a quick search of

http://www.lowoxygenbrewing.com

I would urge you to ignore the PDF paper for numerous reasons, the most important being that some recommendations in there about sulfite dosing levels have changed significantly, as well as the general tone of the paper having a bit of condescension weaved in there. The site TexasWine recommends, I would also highly recommend as your primary source for getting started. The PDF paper was not produced as part of the thought process that is lowoxygenbrewing.com

 

[The_Glue]

Now that i see that all of the LODO masters are in this thread i have to ask something:

- Should i still try LODO methods with old premilled grains? Or did i already oxidized them so it would be useless to limit oxygen exposure? (currently they are like 3 months old)

- Can hot-side LODO methods help preserving the hop character in hoppy beers?

 

[stpug]

Now that i see that all of the LODO masters are in this thread i have to ask something:

- Should i still try LODO methods with old premilled grains? Or did i already oxidized them so it would be useless to limit oxygen exposure? (currently they are like 3 months old)

- Can hot-side LODO methods help preserving the hop character in hoppy beers?

Ideally, milling just before dough-in will yield best results. How much effect 3 months of room temp will have on oxygen-exposed milled grains is unknown to me, however the benefit is not in your favor.

Absolutely on preserving hot side hoppiness. I frequently wonder why I'm dry hopping my IPAs when racking to kegs because there's so much hop character remaining in the beer - I end up doing it anyway because, well, it's an IPA and what's an IPA without dry hops

 

[Bilsch]

What effects would it have to beer, if you aerate your wort over 80F (85-90F), and then let it cool to 70F? I mean by this, that you are in a hurry, u dont own IC, so u do ice bath, which takes forever to cool to 70F, you pour your wort to fermenting bucket at 85F (aeration) and then cool it faster with new ice bath to 70F, aerate more and pitch yeast?

Generally the higher the temperature the faster oxygen does it's damage to the delicate fresh malt flavors. Best low oxygen results will come from chilling as fast as possible to ferment temperature and get the yeast in there and working.

 

[Tommydee]

Ok, so I had a Helles in Germany a few weeks ago, and it was so darn good, and better than the one I made, that I'm probably going to try LODO in a few weeks.

Is there a consensus for BIAB on milling? Precondition and mill fine as usual into bag,then lower in? My LHBS has a great BIAB grind and 20 minutes from home, so I'm thinking I'll just purge a 5 gallon bucket lined with my wilserbag with CO2, and have them mill into it. Or can I just have them mill per normal and mash in 30 minutes later? How much does it matter?

Going to use dextrose/yeast on my strike water. And brewtan B with my copper chiller.

 

[TexasWine]

With BIAB, the timing of milling is going to be a minor concern. Doughing in with minimal uptake is the hard part.

Read through this thread to get some pointers.

http://lowoxygenbrewing.com/forum/viewtopic.php?t=312

 

[Veets]

Sorry if reviving this thread isn't the right thing to do, but I too have a question or two following my first LODO batch. The crux of it is how to know whether the sweet malt taste I'm getting with my pale ale is unfermentable sugars or the benefit from LODO? I'm relatively new to all-grain, and I skipped over doing the mini-mash test. So those posts talking about how the LODO wort tastes distinctly different don't have much meaning to me. What I do know, though, is that this beer has a taste note that's very much like how the wort smelled before boiling, fermenting, etc. It's really, really obviously there. So much so that it makes me wonder whether I did something else wrong, or if I hit the jackpot on the first try. OG 1.054, FG 1.016. Mashed a mostly two-row grain bill at 152F for one hour. Thanks for any insights

 

[Die_Beerery]

That would be it.

 

[Veets]

Wow, cool. Then much credit is owed to you all for the good explanations here and at the low oxygen brewing site. Can't wait to try brewing a Helles in the future. And tasting the Tripel that's in the fermenter now.

 

[Die_Beerery]

Wow, cool. Then much credit is owed to you all for the good explanations here and at the low oxygen brewing site. Can't wait to try brewing a Helles in the future. And tasting the Tripel that's in the fermenter now.

Just make sure you don’t mention it outside this subforum. No one will believe you and say it’s confirmation bias. [emoji6]

Cheers and thanks.

 

[Big Monk]

Wow, cool. Then much credit is owed to you all for the good explanations here and at the low oxygen brewing site. Can't wait to try brewing a Helles in the future. And tasting the Tripel that's in the fermenter now.

A Tripel you say! That’s my kind of beer!

 

[Veets]

A Tripel you say! That’s my kind of beer!

I'm also working on a bottle filler gun...