Look at the article… [emoji3]
As it applies to homebrewing, the answer is the internet. Without it, about 5 people would know about keeping air out or the other thousand important things there is to know about making a decent beer. Just my opinion.
I don’t think there’s any debate about that. It’s simply a question of how far a homebrewing hobbyist wants to go to deal with it.
1000% this. even more than just the internet is the way the internet has become ubiquitous and super accessible for non-tech savvy people. its about crowdsharing/sourcing info, and with more and more people online (probably reached the kind of saturation i mean in the late 2000s, where forums like HBT had dozens if not hundreds of posts each day) and easy ability to post video files and detailed, HQ pics or even just link people to online purchases directly.
lol about the low O2 thing, i don’t think there are many people here who disagree that in an absolutely perfect brewing system there would be flushing of oxygen from tubing, methods to reduce o2 on the hotside, etc.
it’s just two things:
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i and many others homebrew absolutely delicious beers that are really exciting to drink and hold up really well to some great quality craft commercial beers. so narziss worked at weihenstephan and i presume worked with other bavarian breweries? yeah i like their stuff, its not my favourite, but its good. so how can we prove that his o2 purging makes some mystical super beer? which beer do i buy to taste this supreme oxygen-free malt taste?
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the o2 reduction steps would be another big pile of work to do and costs incurred and frankly i just don’t care enough to do it. a lot of people do really embrace a simple homebrewing style.
We now have two opinions, Narziss and yours.
We do what we can and live with what we can’t.
what is a good commercial example of this super beer? i’d like to try it. is it weihenstephaner? because i’ve had their beers many times
The internet, certainly. It has brought an encyclopedia of hundreds of years of brewing history into our offices, and our living rooms, and our garage-breweries.
It has also brought to light many of the traditional practices that have now been shown to be not required.
Was it not Charlie Bamforth who stated that for home brewers, of the top 10 problems we face, oxygen is number 23?
Hmm. I was going to say:
Dried yeasts that don’t suck.
Absolutely! And how about this forum? This is where Diamond Lager Yeast was brought to my attention. Otherwise, I would never have known about it.
1946- is a rather arbitrary time period. I guess you don’t want to ask a German what their favorite scientific advances were regarding purity during the preceding decade.
If we were talking 20th century, I’d go with pure yeast. Before that, refrigeration. Good malting is really important. Oxygen is very important but I still think that separating it between hot side and cold side is a distinction that can’t be understated, especially for homebrewers who aren’t as worried about shelf life. But then again, my opinion doesn’t carry the gravitas of Professor Narziss. Good topic for discussion though.
No need to go that far. You can go with most current offerings of Sierra Nevada.
???
Honestly not sure what your point is here. Are we keeping score??
It would be out of character.
When asked, Bamforth always states that he has never homebrewed.
If you find this top 10 list, please share.
REALLY?! When did this transition from you happen?
Why are the folks who brought this forward still banned?
This very thread has about a 50/50 chance of becoming yet another example of why certain things need to be banned, in the same way as politics and religion.
It was in a podcast some time ago, where he addressed issues about brewing, and stated that temp control and a few other tings were much more important than worrying about oxygen.
Of course, I am paraphrasing his comments, not quoting.
As for Bamforth’s experience, the former head brewer at Bass Ale, and current Quality Control Manager for Sierra Nevada, I do not question his advice.
If anyone is still banned, I’d guess it’s because they’re an asshole.
I do what I can and do a work-around to compensate for what I can’t - by not giving the beer time to oxidize. I plan brew days so that I’m out of homebrew a few days before the new batch will be ready to drink. Then I drink all of that batch before starting to drink the next. This minimizes the time the beer will sit and oxidize. This isn’t for everyone, but it’s a simple low tech method of reducing oxidation.
I agree. There are plenty of brewers here that have adopted end to end techniques to mitigate O2 that are in good standing simply by applying Wheaton’s Law.