Compromise Elsewhere.
I touched on the cold fermentation in the yeast post. But we will use this post to further dive into it. A few years ago there were some folks who rediscovered a novel approach to lager beer making, the accelerated fermentation schedule. Mr. Narziβ details and outlines this process in what we refer to “Die” and Mr. Kunze…
For those who are recirculating wort during the mash, use a pump to vorlauf or are simply sparging as normal, the return line should always be kept below the wort level. The traditional lawn sprinkler type return is too susceptible to oxygen ingress. A simple hose submerged can be all that is needed. I have found…
We here at Low Oxygen Brewing run Extech DO600 pocket testers. We find them to work pretty well for the price point. I would rely on them for all hot side process as well as oxygenation. I am fairly confident in them for some cold side readings, but once things get in the parts per…
After reading Kunze we found that thermal stress on wort is a real thing and we can taste it too. When experimenting with longer boils with a higher boiloff rate there was more color pickup and the wort then lost most of the fresh malt flavor that was present pre-boil. The resulting beer was not smooth…
Another big hiccup for Low Oxygen Brewing is people think they must have a dissolved oxygen meter, and while we feel they are invaluable in the brewhouse, it can be quite the expensive for a brewer wanting to try these methods out for the first time. I am here to talk you down from the…
We are at quite a disadvantage compared to commercial brewing for many reasons, however maybe the largest is simply surface area. If you compare the surface areas of these large macro breweries to us its quite ridiculous. However we can still contend, we have NaMeta, and we can limit our surface areas as well and it…
People think doing a FFT is super tedious and a pain in the @$$! But today I am going to tell you a super easy way! On day 2 of your main fermenting batch, simply pull 100ml or so from the main batch ( if you have a fermenter with a valve, super simple). If…
Well the simple answer is oxygen, but more so the lack of! In our tests and trials we found that in order to preserve that awesome fresh flavor you need to package the beer with DO levels in the parts per billion range. Luckily we have the some of the purest CO2 available to us… And…
For Traditional Fermenter to Keg: Jumper fermenter output to Keg liquid out Jumper blowoff to Keg gas in post Close receiving vessel and attach spunding assembly Set spunding assembly to desired pressure setting (start with 0.8 bar) This example uses a brewbucket and a corny keg, but the method can be used on any fermenter…
Oxygenation (or as we like to call it, the only time oxygen is allowed to touch wort!) We all know oxygen is needed for healthy fermentation (except in the case of dry yeasts, i.e. they come with enough reserves that they do not need it). I would target 8-12 ppm of oxygen in the wort…