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Messages - Wort-H.O.G.

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61
So, Marshall, Annie and I have been talking about ways to test the theory.  As part of that, Annie contacted a real, award winning German brewer...imagine that!  We're waiting for permission to release his name and the full text he sent us, but I can tell you it included frequent use of the phrase BS and concluded "A little knowledge is a dangerous thing".  He made it clear that's NOT what happens in German breweries.

edited to add NOT.....

man that's good stuff...cant wait Denny!

62

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.

That trick only works Beemers.  :P

You know the difference between a Beemer and a porcupine, right?
Pricks on the inside!

63
General Homebrew Discussion / New German Only(Brewing) site and forum
« on: April 28, 2016, 04:33:41 PM »
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.
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???.

Oh boy!



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.

64
General Homebrew Discussion / New German Only(Brewing) site and forum
« on: April 28, 2016, 04:25:25 PM »
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.
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???.

Oh boy!

65

Right. Perhaps it does at the very least in their opinion. I suppose if I decided to do all that they say is required, I'd feel it was superior also.

Which is why I, Marshal, and several others said from the start that confirmation bias appears to play a part in it.
Real possibility. Testing with panel of Brewers and different process Helles and this one would be interesting and I would think valuable if I were trying to prove something ( myself and others) . But perhaps they don't need or want anything other than what they feel is already determined.

66
Perhaps those forums rules are the reason why the paper lacks any actual data or analysis beyond mere conclusion.

well sure- its the ol' " i could tell you bit i'd have to kill you"   :o

I'm calling for a blind test between an AHA forum Helles vs. a GBF forum Helles. Grudge match?

I was thinking this earlier when I wrote my previous post. Who is to say that all that extra work makes a superior beer and who is judging this?
Right. Perhaps it does at the very least in their opinion. I suppose if I decided to do all that they say is required, I'd feel it was superior also.

I really have no problem with anyone going after what they believe will make the best beer for them- even if it's as challenging as that which they've outlined as the prerequisite for perfection.

67
i thought it was a joke until reading everything. vile, stupid...moving on. 

68
Perhaps those forums rules are the reason why the paper lacks any actual data or analysis beyond mere conclusion.

well sure- its the ol' " i could tell you but i'd have to kill you"   :o

69
Homebrew....not otherwise!


Sent from my iPad using Tapatalk

70
Another question I have about the article; if I read correctly you are supposed to limit oxygen even before fermentation. Don't the yeast need oxygen?
They were makin phenomenal beer long before any of this was possible to measure or control.

71
General Homebrew Discussion / New German Only(Brewing) site and forum
« on: April 26, 2016, 05:50:50 PM »
Great they shared ......but not inspired or impressed. Lack of anything that can be substantiated....just lots of conjecture and otherwise. Honestly, IMO this is overkill that most will never chase. Great beer can be made wth substantially less effort and high tech equip to measure it.


Sent from my iPad using Tapatalk

72
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 26, 2016, 04:32:24 PM »
JT- all arrived safe and sound and now in the fridge chilling. thanks

73
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 24, 2016, 06:03:04 PM »

Currently on tap at Castle Numbskull:
Scottish Heavy
German Pils
American Oak Aged Wild Ale w/ Blackberries
American Wheat w/ Rye

Condensation wouldn't leave me alone for this pic.
Ken, these are the beers I'm shipping you.  I admit I'm nervous - it's the first time I've used my beer gun (crossing fingers no oxidation) and first time brewing each of these styles.
They've been bottled for over a week just trying to track down a good container.
Trust me..oxidation is not gong to be an issue. Looking forward to them!

74
All Grain Brewing / Re: First lager!
« on: April 21, 2016, 07:15:17 PM »
I know it works, I was more referencing Ken's foam creating/retention thoughts from a while back.
Yeah I'm less is more on this

75
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 21, 2016, 05:19:01 PM »
Marzen I brewed in March (but didn't keep until October):


Won't get any beef from me....it's my every month all year round beer. Looks great.

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