Immersion Wort Chiller Cooling Time

[brewprint]

This topic always opens a can of worms. Best i can say is read the thread i linked to a few posts ago. It's long but eye opening.

In a nutshell, oxidation occurs extremely rapidly in the mash. Untreated mash water has more than enough dissolved O2 to oxidize a mash within a matter of minutes. This results in permanent loss of certain flavors. The resulting beer isn't bad, but it is missing something it could have had. If you preserve the flavors in the mash, you can still lose them later on if your process doesn't exclude O2. However, if you oxidized your mash, like Brulosopher did, then you didn't have anything to preserve, thus all of his splashing after the fact was for naught.

I've used the LoDO process on my last 6 batches and i can confirm when executed correctly there is an extremely noticeable difference in the mash - it's odorless (meaning compounds haven't been volatilized and driven off) and the resulting flavor of the wort is very different in a good way.

That thread is like a novel.

Can you easily describe to me the LoDO process? I find this utterly interesting that your mash had no odor. Like mind blowing.

 

[schematix]

That thread is like a novel.

Can you easily describe to me the LoDO process? I find this utterly interesting that your mash had no odor. Like mind blowing.

Read this: http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles.pdf

It's can be as simple as pre-boiling your mash water and adding a calculated dose of sodium metabisulfate. Also ascorbic acid and brewtan B have been identified as being useful, but the PDF doesn't address those. There are some process steps you need to be mindful of too to reduce oxygen ingress. You may or may not have to make adjustments there. Boiled water + SMB is the crux of the process though.

Here's another useful link: http://www.lowoxygenbrewing.com/

Consider your mind blown.

 

[brewprint]

Read this: http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles.pdf

It's can be as simple as pre-boiling your mash water and adding a calculated dose of sodium metabisulfate. Also ascorbic acid and brewtan B have been identified as being useful, but the PDF doesn't address those. There are some process steps you need to be mindful of too to reduce oxygen ingress. You may or may not have to make adjustments there. Boiled water + SMB is the crux of the process though.

Here's another useful link: http://www.lowoxygenbrewing.com/

Consider your mind blown.

This is insane to me.

 

[TexasWine]

This is insane to me.

Exactly. I didn't sleep well for two weeks because it turned everything I knew to be true upside down.

 

[brewprint]

Exactly. I didn't sleep well for two weeks because it turned everything I knew to be true upside down.

No doubt. Here I thought that I was ready to open a brewery. I need to get this stuff figured out.