« on: January 30, 2017, 10:41:42 AM »
Those who cannot remember the past are condemned to repeat it.... http://www.beerandloafing.org/hbd/search.php?bodytext=bamforth+oxidation
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I'd also like to see any case where a beginner question was answered with low oxygen being crammed down their neck. I just don't see it.
We certainly can but make sure you understand that you posed a direct question that was not related to LODO brewing.
There are posts like this: https://www.homebrewersassociation.org/forum/index.php?topic=28551.0
Yeah, it's not extract brewing but it is an instance where personal experience is over ruled by complete dogma. Instances like this aren't about discussion. Sorry. It is about shutting peoples experiences down based on something read in a text book and not really even applicable to 5 or 10 gallon batches.
2/ Deliberately and very obviously disrupting a thread about low O2 brewing with uninformed negativity, having not actually DONE IT FULLY. I look forward to the days when a lot of people here have tried it and we can debate respectfully on whether or not it makes a damn bit of difference. Because, know what? THAT is progress, this BS is not.
This is a question for those using AA and SMB. Have you ever noticed any flavor that you would attribute to the ascorbic? I have one batch that I did with the blend (hoppy pale ale) and it has an odd chemically taste to it in the "far aftertaste". By that, I mean after I swallow it I get kind of a chemically thing on on my tongue and throat that lasts for a long time.
The recipe is basically the same as others I have made but this time I used different hops (zythos, azacca, and el dorado), but I haven't encountered this before. I'm curious if the AA could be causing this to happen (directly or indirectly), but it seems unlikely.
For reference, I used about 35ppm SMB and 25ppm of AA, assuming I didn't screw up the calculation.
Going back to your keg purge, one question that keeps nagging me is - aren't you always leaving at least some sanitizer behind in the keg? Even my kegs with untrimmed dip tubes leave at least a few ounces of sludge when the keg kicks. I know StarSan is not toxic, so you guys are simple rolling with it and incorporating some sanitizer into your beer? I can see how it maybe wouldn't matter in a standard-size batch, but I would think it would make a difference with the small batch brewers.
My mom gave me one of those last year. It's the thought that counts, I guess.