Compromise Elsewhere.
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…
Grain Conditioning Here are some advantages that go along with grain conditioning: Allows for coarser crush Coarser crush improves lautering Coarser crush inhibits LOX Improves husk elasticity Produces undamaged husk Allows for tighter gap on mill Yield and attenuation increase Conversion efficiency increases Conversion duration decreases Preservation of husk can improve stability Crush as close…
Here is a list of Bryan’s references and important articles on brewing that may prove indispensable. This page is constantly updated Professional Schooling Technical University of Munich in Weihenstephan Institute of Brewing and Distilling EdX- The Science of Brewing Member of Master Brewers of the Americas Member of American Society of Brewing Chemists Member of…
The short answer? A rusty/burnt looking orange color. This beer is a prime example, as it was heavily oxidized during mashing by a pump sucking in air during the entire mash. Some time ago I did a test of my old brewing methods vs. my new methods. I brewed the same recipe and used the…
One of the hard parts of this whole low oxygen brewing thing is fermentation, because you have to be really careful about these tasty polyphenols you saved from giving their life to protect your beer on the hot side of the brewhouse. We need to make sure they don’t fall on their swords during fermentation…
Enter Super Pima®, a custom pilsner malt that will blow your mind… I have been playing with trying to get the malt right for these beers for quite some time. I found the more I tightened up my system the more the malts I was using tasted wrong. Vienna was giving me way too much fresh…
I had some recent discussions with some folks over some VERY fresh Bavarian samples. There were flavors in these beers that I could not replicate exactly, however I had some batches that had hints of it. Looking back through my notes, I noticed the high pH of my Weyermann Barke malts, and how I had…
UPDATE: Due to Staunch Bigotry, we have been silently banned and erased from the AHA. We urge all folks who are considering a membership to the AHA to boycott due to this shunning of truth and brewing science. This attitude towards us is utterly disgusting. We have a nice thread over at the…