It's not polyphenols we're trying to retain. Again, your (lack of) knowledge on the subject shows. If you'd like to learn more then feel free to visit lowoxygenbrewing.com to become acquainted with the goal, and then you can start devising your own methodology of achieving such goals.
If this is the "official" thread on HBT, it might be proper to state your goals and any other information here instead of always redirecting elsewhere. I'm sure there's a ton of info at that other site, and I don't mind the links, but if you're interested in furthering this topic, might be useful to post your goal here.
@passedpawn You may have interpreted my post differently than intended. The "goal(s)" I refer to are oxygen mitigation to a low level throughout the entire brewing process - i.e. low oxygen brewing. The methodology is simply how you achieve those low levels. It's not written in stone, there are many ways, and many people have to make adjustments this way or that for their systems based on desires/abilities/accessibility/constraints/etc. It's important to have an understanding of the kinds of oxidative interactions that take place during the mash, and how quickly/slowly they happen to have a well informed opinion and be able to formulate a process that aims to mitigate that ingress.
As polyphenol REDUCTION is key to long term stability of beer, it's clear that
@newuser12345 (
who parades as an authority on the subject) doesn't know the subject they're talking about, and is instead simply here to berate other members and cause fear/uncertainty/doubt (FUD); take the focus away from furthering the subject at hand; or show enough intimidation so as to discourage an open discussion from users who may just be starting out or asking questions. Thus, aside from my postings to correct mis-information proliferated by this noobuser, I offer them nothing more than a simple suggestion to learn more about the topic of which they speak. You and I have already had words on this subject and I know where you stand.
So it's up to regular forum members who care enough to stand up and aid in the moderation of this thread.
The "goal" of this thread, which I was not referring to, is as RPIScotty stated a couple posts back - A living FAQ/Q&A.
This is the first time I provide a link to anywhere else in this thread so it's a bit of a stretch to suggest I'm "always redirecting elsewhere". Regardless, there is too much information housed at lowoxygenbrewing.com (that's the second time) to disseminate here. If you desire a more thorough understanding of the science of brewing and oxidative interactions that take place, and why oxygen mitigation to a very low level throughout the entire process is important, then you'll either need to scour the interwebs and gather the resources yourself and read, or take the easy way and find them at lowoxygenbrewing.com (third time) in the LOB References section. The best part is that they are published scientific examinations of brewing processes that are largely related to oxygen throughout the brewing process. Be warned though, there are no "reply" buttons to push on those academic papers
....and remember, discourse, even ill-informed, is encouraged here at HBT.
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