« on: May 15, 2016, 04:58:41 AM »
Years ago I tried a few brews where I did a "quiet" hot side to see if there was anything to the HSA concern. Then Charlie Bamforth basically said pretty much that it only affects shelf life, so most Homebrewers were in the clear. I did not notice a taste difference back then, but this debate has me re-thinking the best exercise. I don't have a way of grinding grain in an oxygen free environment, but I am going to try underletting my mash with pre boiled water and gently stirring, then using a CO2 blanket and Saran Wrap mash cap, gentle underletting to the boil kettle and O2 addition only after fully chilled. That seems to be a closer approximation of the suggested process than my typical approach and I will see for myself if it marks any discernible improvement in my lagers. I think these guys may be on to something - whether it is worth the effort to me is something for me to gauge, of course.
It has been an enjoyable thread in any event. I take nothing personally as an affront to me if someone disagrees here - I love the hobby and incremental improvements in process and product are always worth trying. I have ruled out certain products and processes over the years that didn't work well for me - but if they work well for others, then that is great for them. The low dissolved oxygen process sounds interesting and worth pursuing, but how it is done is open to many approaches, solutions and (perhaps) products. I can't wait to hear more about the Brewtan B, but I wonder if it also requires the Brewtan C and F to be optimally effective?