« on: May 12, 2016, 12:34:40 PM »
One thing I wonder about is if the German breweries that produce the beers that are held up as examples are following any of these procedures. After talking to a few German brewers, I have yet to find one that does it this way or knows any other brewer who does. That of course doesn't mean that there aren't, but can anyone cite any examples?
Unless I'm mistaken no one is claiming German brew houses use the SMB process. O2 consciousness in general just seems to be a basic part of German brewing that is outlined in the brewing texts (ex: Kunze section 3.2) the same way as we would outline the importance of say pH. Same concept of how no professional breweries mash in coolers, but many of us do since it accomplishes the same goal.
The outlined method is simply a means for smaller brewers to accomplish the same goal of a low-DO brew house without being able to mash in a purged and sealed environment. The dissolved oxygen readings show it accomplishes that and the Sulfite test strips indicate the levels in the final beer are on par with commercial readings. So the proof of wether or not the method reduces dissolved oxygen is fairly clear.
Taste, however, is subjective of course but at that point the discussion is wether or not low-02 brews taste better. And if so the discussion becomes, is their a more efficient way to avoid oxidation?