So boil water, remove o2, don't splash the mash or the wort at all, don't use copper, and don't aerate wort before pitching yeast???.
What would they say if they found out that some US breweries mash with DO water?
I've heard of DI water, RO water, Distilled water, Mineral Water, Rain Water, Tap Water but never DO water.
What is DO water? Water which has oxygen purposefully dissolved into it?
Opposite- water with the O2 purposely removed. Per the German beer guys' paper.
Yeah. I'm gonna give it a shot, but......seems the simple act of stirring grain into the carefully de-oxygenated water would introduce O2 all over again. What's the alternative - dough balls and crappy efficiency? Stir just enough is the answer I guess.
Ha! This whole thing feels like buying a new car with awesome tires on it and taking them off and putting new similar tires back on, but in a special garage and in special way where it's believed the result is a better performing car rolling out after.
Edit. Jon, I know you know I'm not ragging on you or wanting to try this out....just struggling with this.