I assume if I pre measure my water the night before and add the yeast, this would work at room temp or even in my garage where it’s 50f ?
Probably, but I don’t have any hard data on that. All the tests were ran around 90f. I mean I know dough proofs in the fridge so it should work, but that’s more of a guess/assumption.
Probably would be safer to just add the yeast before heating then. If I did that, would I have to add more yeast than usual since leaving the water sit over night might allow for more DO?
I’ve had Bitburger many times and never get “fresh grain” flavor. In Missouri I get 6-month old Bitburger so maybe that’s the reason. I do get fresh grain flavor from Urban Chestnut’s Zwickel and Shlafly’s Helles, Kolsh and “White Lager.”
You will need a minimum of an hour contact time with the yeast for maximum results. Dosage would stay the same.
Crazy in Cans? ITs exploding with fresh grain in cans. I refuse to buy German bottled beer.
Yes in cans. I’ll have to try it again
+1 on the difference between canned and bottled German beer. 500ml Bitburger and Warsteiner cans are my “go to’s” for availability, price and taste.
By comparison, the Czech Pilsner Urquell is almost double the price.
If Bitburger in cans is the Holy Grail, then Imfeel pretty good about what I’m doing.
I think we have profoundly different palates if Bitburger is your definition of the perfect tasting beer. Which I respect and admire your dedication to recreating it in your homebrew, but if that’s whats LODO is after, it isn’t for me.
The techniques apply to all beers. Saying that Bitburger represents everything the methods are after is short sighted. It’s merely a Low Oxygen Pilsner benchmark, much WO for Helles and Jahr for Export.
Definitely couldn’t be for you. I wouldn’t worry about it then. Carry on as usual!
My palate changes so much from “what is the perfect beer”, often times I’m happiest with any beer from Weihenstephaner, but I like UK and Belgian styles too, like Boddingtons or Murphy’s stout and St. Bernardus ABT12 (sh!t’s the mad notes!). Then American styles are sort of a distant 4th. But that’s not to say I don’t like American styles, I just tend to favor the German and British beers most before anything else. British beers really aren’t done low oxygen in a lot of cases, but I could be wrong about that. But I do think that low oxygen would help them and any styles. You may not prefer it though, who knows.
But I thought LODO was supposed to improve my beer? Why wouldn’t it be for me?
You, like I, obviously prefer crappy beer…
Looks like you answered your own question three posts before.
Come on Denny. Really? People on both sides of the LODO argument need to quit doing this.
You’re really walking a line here Denny. As a moderator and occasional instigator you seem to have conflicting interests. Of course I better not stir the pot or you’ll shut the thread down.
Completely agree. I’m trying my best to stay on the fence about everything. No reason to pigeon hole oneself.
Yup. On no other forum that I participate in do I see moderators behaving like this.
Sorry that what I thought was a joke was taken wrong. As to the other thread, I really liked the way it started off. When it veered into personal accusations I thought it time to end it. I can’t tell you how many things I haven’t posted…