Compromise Elsewhere.
The dread of every low oxygen brewer, even at the commercial scale, is packaging. Previously we spoke of spunding, which is a fantastic way to mitigate the ingress of oxygen for keggers and bottlers alike, but what about filling growlers and bottles for competitions and gifts? It’s an interesting problem, as we are dealing with…
After reading and trying some of the techniques outlined in this article, I was able to achieve a better product with faster fermentation, clearer beer, better foam and a better, longer lasting brewery-fresh taste. I will first show some excerpts from literature, and then show how I implemented them on the homebrew scale. Fix in…
I have known about commercial antioxidants for some time and have played with AntioxinSB in the past. When getting the samples of the SB, the company sent me some literature on the rest of their products one of which being AntioxinSBT, a new kid on the oxidation block. AEB sums it up as: “A new generation of…
Earlier we spoke of the importance of these 2 procedures, but a recent post on the homebrew talk forum along with a recent re-read of George fix’s book “Principals of Brewing Science”, made me think about writing a quick post about it. One thing I think ALL parties can actually agree on is the subject…
It won’t come as a surprise to the many low oxygen converts, but the original PDF is going on 8 months old now. It’s hard to believe in the face of such an overwhelmingly vast body of information and the better part of a year the public has been able to brew batches using the latest Low Oxygen…
I was invited by the great guys on Fermentation Nation to discuss some low oxygen brewing techniques. I am far from a tv personality and I was week 2 into a 4 week stint with pneumonia so I apologize for any misspoken words and phrases, we start at 31 minutes in. Hopefully this can ease…
We find the yeast deoxygenation method is a very viable way to mitigate DO in brewing water. Thanks to our good friend Bilsch he came up with this method and here is an excerpt from him: “Someone said to me, in the context of pitching in oxygenated wort, yeast are the best oxygen scavengers we know….
It’s quite the conundrum, but basically all methods we have tested and verified use active yeast and spunding. Since we have to break our purge to add hops, and since we know our purges are far from perfect to begin with, its a necessity to use those yeast for their oxygen scavenging abilities. There are…
We realize that many of the brewers who will visit this site will be keggers. At the volumes typically produced by the average brewer, kegging is an inevitability. But small batch brewers and keggers alike will no doubt bottle. As we know, bottles may be the best vessels in which to package low oxygen beer….
As with any lager production, proper lagering time is needed to clarify and refine the beer. Unfortunately we have yet to find an easy low oxygen solution to fining/filtering to accelerate that so we are stuck using other methods, namely time, temperature and yeast strain. Finding a medium to medium-high flocculating yeast is going to…