Boil temps - do they matter?

[system]

Thats right here.

[bboy9000]

@alestateyall

I brew 3 gallon batches that last 3-5 weeks in the keg. If the primary benefit of a low dissolved oxygen process is shelf life then maybe I don’t need to bother.

I’m tired of my pale ales going stale after 1-2 weeks.  I just received my Hanna DO meter today.  I was going I break it in on a BoPils but this nearly empty keg of cardboard APA I’m finishing makes me want to brew it LODO.  I did over boil this batch tho.  By like 8 points. Oops.  It was my first brew at my new house and it was a late Friday night brew after a long week.  Many things likely went wrong.  Some had the stale flavor before though and in those cases it wasn’t from aggressive boiling.

[jonhughey_att.net (HoosierBrew)]

@alestateyall

I don’t doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.

Well, that’s my plan. I feel like I’ve noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that’s a misconception. The beer tastes better from the get go IMO. We’ll see if the triangle backs that up.

[system]

@alestateyall

I don’t doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.

Well, that’s my plan. I feel like I’ve noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that’s a misconception. The beer tastes better from the get go IMO. We’ll see if the triangle backs that up.

I am eagerly awaiting these results. I think it’s important for these type of results to be verified independent of our opinions.

[jonhughey_att.net (HoosierBrew)]

@alestateyall

I don’t doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process  and home brewed beer with a more typical amount of dissolved oxygen during brewing.

Well, that’s my plan. I feel like I’ve noticed an obvious improvement but I want to see what a group of brewer friends think. As for the lodo process only extending shelf life, that’s a misconception. The beer tastes better from the get go IMO. We’ll see if the triangle backs that up.

I am eagerly awaiting these results. I think it’s important for these type of results to be verified independent of our opinions.

Totally. I just want to be able to offer a data point whatever it is .

[brewinhard]

@bboy9000

@alestateyall

I brew 3 gallon batches that last 3-5 weeks in the keg. If the primary benefit of a low dissolved oxygen process is shelf life then maybe I don’t need to bother.

I’m tired of my pale ales going stale after 1-2 weeks.  I just received my Hanna DO meter today.  I was going I break it in on a BoPils but this nearly empty keg of cardboard APA I’m finishing makes me want to brew it LODO.  I did over boil this batch tho.  By like 8 points. Oops.  It was my first brew at my new house and it was a late Friday night brew after a long week.  Many things likely went wrong.  Some had the stale flavor before though and in those cases it wasn’t from aggressive boiling.

Besides other thing, do you have the ability to close transfer your finished beer from primary to keg?  I noticed a big improvement in my hoppy beer stability after switching to this.

[el_capitan]

@majorvices

@BrewBama

I’ve read that a good boil really looks more like a simmer vs a volcano.

Sent from my iPad using Tapatalk

+1 - though I will say that it doesn’t really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can’t boil too hard. The boil won’t get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can’t assume everybody knows what the heck you’re talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It’s almost like you need to be “in the know” or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion). 

[system]

Acronyms are everywhere, and 99% of the time I don’t even make them up Take for example LODO. Hate the term and you will have NEVER see me use it!

The link to what TBI( and TBA) is was like the 4th post in this thread.
But here it is again, cheers.

Thermal stress is placed on wort, more heavily so on long, excessively turbulent boils, resulting in excessive darkening of wort and may well impact malt flavor. Where advice used to be to target 10-15% evaporation, well under 10% evaporation may well ward off these effects. FWIW I get 7-8% evaporation.

Edit -  http://www.lowoxygenbrewing.com/uncategorized/low-oxygen-boiling/

[klickitat_jim]

[system]

@el_capitan

@majorvices

@BrewBama

I’ve read that a good boil really looks more like a simmer vs a volcano.

Sent from my iPad using Tapatalk

+1 - though I will say that it doesn’t really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can’t boil too hard. The boil won’t get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can’t assume everybody knows what the heck you’re talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It’s almost like you need to be “in the know” or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion). 

Also, pretentious is a word people love to use without stopping to think if it applies to the person in question.

[klickitat_jim]

Hear hear! Until I knew what TBI was my beer only scored 45 points.

[system]

@klickitat_jim

Hear hear! Until I knew what TBI was my beer only scored 45 points.

Do you Boil hard?

[jonhughey_att.net (HoosierBrew)]

@el_capitan

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can’t assume everybody knows what the heck you’re talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It’s almost like you need to be “in the know” or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion). 

SG, OG, FG, ADF, IBU, ABV, SRM, WY, WL, SS, EKG. FWIW, the tip of the iceberg here. Not exactly unprecedented.

[klickitat_jim]

@klickitat_jim

Hear hear! Until I knew what TBI was my beer only scored 45 points.

Do you Boil hard?

Dewy Cox hard!

[riceral]

Acronyms are everywhere, and 99% of the time I don’t even make them up Take for example LODO. Hate the term and you will have NEVER see me use it!

The link to what TBI( and TBA) is was like the 4th post in this thread.
But here it is again, cheers.

Thermal stress is placed on wort, more heavily so on long, excessively turbulent boils, resulting in excessive darkening of wort and may well impact malt flavor. Where advice used to be to target 10-15% evaporation, well under 10% evaporation may well ward off these effects. FWIW I get 7-8% evaporation.

Edit -  http://www.lowoxygenbrewing.com/uncategorized/low-oxygen-boiling/

Sent from my iPhone using Tapatalk

Thank you for the explanation.

Working in medicine and with a background in emergency medicine, I thought TBI stood for traumatic brain injury! I drew a link between beer and traumatic brain injury but couldn’t see how boil temperatures had anything to do with it.

[denny]

@el_capitan

@majorvices

@BrewBama

I’ve read that a good boil really looks more like a simmer vs a volcano.

Sent from my iPad using Tapatalk

+1 - though I will say that it doesn’t really matter except for your evaporation rate calculation 9and possible scortching if it gets insanely hot). You really can’t boil too hard. The boil won’t get hotter than 212 (depending on your elevation obviously). A gentle roiling boil will give you everything you need and save you gas and from having to top off with water at the end. On my 14 gallon kettle I can get the wort about a half inch from the top of the kettle and boil for 90 minutes without having a boil over (well, mostly.) Just got to gently feather that gas regulator.

It does matter.  TBI is very real.

TBI?  I think the use of acronyms without definition come across as pretentious and divisive.  You can’t assume everybody knows what the heck you’re talking about.  When I first started reading the LODO thread, I was very turned off by all of the SMB, BtB, etc.  It’s almost like you need to be “in the know” or part of some clique to even gain access to the info.  Not very helpful, IMO (in my opinion). 

TBI=Texas Brewing Inc., AFAIK. 

[bayareabrewer]

@klickitat_jim

Hear hear! Until I knew what TBI was my beer only scored 45 points.

I routinely got feedback that by beers needed to be loaded with more sulfur on my scoresheets

[denny]

@klickitat_jim

Hear hear! Until I knew what TBI was my beer only scored 45 points.

[mabrungard]

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually “pre-damage” the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

[system]

@mabrungard

After spending a few minutes reviewing what TBI and TBA are, it is very apparent that this is a well known effect in the big boy breweries. Extended or intense boiling can actually “pre-damage” the wort and make the resulting beer age quicker.

At the homebrew level where we probably keep our beer cooler and consume it sooner, this issue may be moot. But to provide your beers with longer shelf life, you do need to consider this. I will definitely be reviewing my practices and be making some changes.

Thanks for bringing this up, gentleman.

Accelerated staling is one issue, the others are flavor degradation, increased color pick up, oxidation, etc.