I wonder if these can be used for speed dry hopping.
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I don't doubt that low dissolved oxygen brewing is generally a good thing. But, I would like to see a triangle test to see if the average drinker can taste the difference between brewer with a low dissolved oxygen process and home brewed beer with a more typical amount of dissolved oxygen during brewing.I honestly believe most of the Low Oxygen stuff is legit. I have worked some of it into my process, but I have too many other limitations to adopt it and test fully. For some the change in process may not be worth it, but that doesn't mean it's bunk.
Is there empirical evidence that showing that it doesn't matter at the homebrew scale? Sure lots of preferential and anecdotal evidence, but I haven't seen numbers against it.
Yeah. I get that things like autolysis aren't as big an issue as quickly at home because we only have a small fraction of the pressure on our yeast as Keith does at Yellowhammer. But as for oxidation, how could it not be a legit concern at home? The same oxidating air exists in the home as well as at a brewery. I've done a few batches now, and IMO oxidation/lodo is absolutely legit. I have 2 young Dunkels at just over 3 weeks now and the difference is stark. In a couple weeks when the beers are crystal clear, I'll do the triangle to see what others say.
You have got to be kidding me:https://www.facebook.com/photo.php?fbid=10155528608290606&set=a.135345895605.108148.661280605&type=3&theaterTotally agree, homoeccentricus. That looks delicious!
A flight of three of my most recent beers on draft... Only one missing is my RIS not shown!Looks like a mimosa on the left.
L to R: NE Pale, Bitter and Schwarzbier.
I spent 15 minutes the other day looking for a Hop Heaven website after seeing it mentioned a few times on other threads and came to the conclusion he only sells via Ebay. Is this right?Yep. Only eBay.
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