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A separate conversation: Low-O2 brewing...


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#41 HVB

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Posted 06 May 2016 - 12:12 PM

I've spent the week at CBC talking to brewers, including German brewer, and food scientists and doing my own research. After all of that I feel like the method, but not the goal, is even more bogus than I thought at first. Not a single German brewer or food scientist gave their methods any credence whatsoever. But all agree that excluding O2 is a good goal. Turns out there's a simple, inexpensive way to do that. I'll be experimenting with that in the upcoming weeks.

Not even a hint!



#42 MyaCullen

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Posted 06 May 2016 - 12:21 PM

I've spent the week at CBC talking to brewers, including German brewer, and food scientists and doing my own research. After all of that I feel like the method, but not the goal, is even more bogus than I thought at first. Not a single German brewer or food scientist gave their methods any credence whatsoever. But all agree that excluding O2 is a good goal. Turns out there's a simple, inexpensive way to do that. I'll be experimenting with that in the upcoming weeks.

nitrogen blanketing?



#43 cavman

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Posted 06 May 2016 - 09:22 PM

nitrogen blanketing?


Works in the coffee business.

#44 denny

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Posted 07 May 2016 - 07:53 AM

Not even a hint!


Because I don't want to be like them, I'm gonna wait til I have a chance to test it and do an objective evaluation. But I can tell you that the method got a year and a half old cream ale into final round NHC with scores in the high 40s.

nitrogen blanketing?


WAY easier and cheaper.

#45 Big Nake

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Posted 07 May 2016 - 09:48 AM

Should be interesting. I'll be watching to see what happens.

#46 MyaCullen

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Posted 07 May 2016 - 12:42 PM

I'm guessing cold, cold, and more cold

#47 neddles

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Posted 07 May 2016 - 01:44 PM

I'm gonna wait til I have a chance to test it and do an objective evaluation. 

In what way will the evaluation be objective? What will you be testing?


But I can tell you that the method got a year and a half old cream ale into final round NHC with scores in the high 40s.

I hope it's not, but it is possible that's just an indictment of beer judging.



#48 ChicagoWaterGuy

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Posted 07 May 2016 - 01:44 PM

Krausening? Charlie Bamforth said something along the lines of fresh yeast consuming staling compounds in old beer.

#49 MyaCullen

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Posted 07 May 2016 - 01:47 PM

Krausening? Charlie Bamforth said something along the lines of fresh yeast consuming staling compounds in old beer.

ooooooh, good point

#50 positiveContact

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Posted 07 May 2016 - 04:16 PM

:scratch:



#51 denny

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Posted 07 May 2016 - 05:45 PM

What if there was a substance that was flavorless, colorless and odorless? You added small amounts to your strike water and at the end of the boil. What if it interrupted oxidizing reactions so even if you had O2 it wouldn't react with the beer and create oxidation? No pre boiling, no copper removal, none of that crap.

To answer the testing question, I'll brew batches with and without it and do a blind triangle.

As to the comment about judging, that's kinda grasping at straws. Not to mention that I know the guy who brewed the beer and he has won multiple times in final round for many years.

ooooooh, good point


Yea, that's true as far as I know.

#52 neddles

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Posted 07 May 2016 - 06:07 PM

Vitamin E?



#53 positiveContact

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Posted 08 May 2016 - 03:12 AM

blueberries!



#54 Big Nake

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Posted 08 May 2016 - 06:09 AM

I would rather that Denny give us NO information because now I want to know what the colorless, flavoress, odorless ingredient is. Denny, I'll give you a fiver twenty to spill it to me in a PM. The rest of you guys... don't worry... everyone knows I can't keep a secret! :lol:

Found THIS article on low-O2 brewing on the MoreBeer site. I haven't read it yet but they're talking with the brewer at Rogue and he is describing the "O2 flashpoints" in the brewing process and how to manage them better on a commercial and homebrewing scale.

#55 SchwanzBrewer

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Posted 08 May 2016 - 07:11 AM

It's badger milk. 



#56 denny

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Posted 08 May 2016 - 09:48 AM

I can tell you what it is, but it's kinda hard to believe and I think there would be a lot of questions and pushback.  And I can't answer those until I try it , only give you reports from the manufacturer.   So, I can tell you what it is and leave it at that for now, or wait til I try it and give you all the info.  Which way ya want it?



#57 neddles

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Posted 08 May 2016 - 10:59 AM

I can tell you what it is, but it's kinda hard to believe and I think there would be a lot of questions and pushback.  And I can't answer those until I try it , only give you reports from the manufacturer.   So, I can tell you what it is and leave it at that for now, or wait til I try it and give you all the info.  Which way ya want it?

PM me if others want to keep it a secret. I won't bug you with any more questions.



#58 djinkc

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Posted 08 May 2016 - 01:03 PM

I can tell you what it is, but it's kinda hard to believe and I think there would be a lot of questions and pushback.  And I can't answer those until I try it , only give you reports from the manufacturer.   So, I can tell you what it is and leave it at that for now, or wait til I try it and give you all the info.  Which way ya want it?

 

I have no patience.........



#59 positiveContact

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Posted 08 May 2016 - 02:33 PM

I'd be interested to know ahead of time.  it would give me a chance to do a little bit of research.



#60 Brauer

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Posted 08 May 2016 - 04:01 PM

Olive oil!


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