You are consuming all SMB you use one way or another. If it’s not in process, it will be when you oxygenate for the yeast.
The Lower the dosage the better!
What is the reason for the change in recommended mashing schedules between version 1 and version 2 of the low O2 paper?
Been meaning to ask - after reading the references here to mashing @ 5.2pH, raising to 5.5 in boil, and lowering to 5.1 near the end of boil, I can’t help but remember Kai’s advice in the Edelhell recipe to do something pretty opposite. IIRC he said to mash @ 5.45-5.5pH and drop pH to 5.3-ish in boil. Do I assume that simple experimentation has resulted in superior beers? I ask because Kai’s info helped me improve my lagers quite a bit. Just curious.
We saw little to no improvement with the longer mash, and found it to be more beneficial in regards to oxygen exposure to shorten it. Beta actually peaks within 20 minutes of dough in, and it sharply drops off.
Kunze will always say 5.2, Narziss will say 5.4-5.5. To really understand I think you have to understand the brewing methods, and the regional stylistic differences. Narziss is recommending a decoction, and is a Munich brewer born and raised, and very traditional. Munich beers tend to be more malty, variants of the style. Kunze is really a pils brewer, and uses a very modern brewhouse.
These days, I only follow Kunze.
There are many reasons to use 5.2, which I think I have posted excerpts about. You can use and boil at 5.2, but your hop utilization will suffer(no big deal), but you certainly will not be able do any flame out sauergut additions, which is a driving flavor for these beers.
So for me I want to get the oxygen protection from a no sparge, but then emulate a normal sparge that is going to raise the pH(without the oxidation potential). This allows for better hop utilization, AND a flame out sauergut addition.
Cool, thanks.
Here’s another question - using the yeast scavenging method for water, is it a bad idea to add the yeast at bedtime to be able to get up and brew right away in the morning? Since I saw no mention on the website I’m assuming that the extra time would allow O2 to ingress back in. Just thinking of a nice potential time savings.
You can, I think you have about 12-15hrs before DO will creep back up. Keep the pot lidded.
Awesome, I expected to hear that it was a bad idea. Definitely thought in terms of keeping the lid on. I’m there - thanks.
No problem… a little more info
http://www.lowoxygenbrewing.com/brewing-methods/yeast-deoxygenation-method/
Very cool. And double the water volume in g of dextrose and yeast is still the protocol I assume?
Yup.
Well, I really appreciate the info. Won’t lie - I found preboiling a PITA. But if the results justified it (and definitely appear to), I’d have preboiled away. But this is huge - big time saver.
This method certainly works, but for the time savings you will give up some of the benefits. This method I find muddy, and the low oxygen flavor lacks because of it. With that said however it is worlds better than nothing!
Do you mean preboiling vs yeast or overnight versus the stated yeast method?
Yea, preboiling vs yeast( on a whole).
I am guessing this has probably been asked as well before, but after doughing in, can one purge headspace in mashtun with CO2 or is it simply better to use a pre-fabbed mashcap?
Due to the nature of co2 and it being REALLY close to the weight of air, it won’t do you much good, the gasses will pretty much just mix. A mash cap is going to be a lot better.
I assumed there would be some mixing of the gases, just not sure how fast that would occur over a 60 minute mash.
Thanks!
Another - Of the low O2 brewers with SS chillers, how much is sulfur a problem in your beers? I ask as some copper contact (ie., copper chiller) is known to reduce sulfur levels.