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Messages - dannyjed

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16
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 28, 2016, 07:46:39 PM »
It was a long brew day today, but I got a double batch of Dunkel in. The first was done my old traditional way, (ie., Narziss style ramped up fermentation schedule) with a copper chiller, where the second was done low O2 - trifecta (SMB/AA/BTB) in mash, mash cap, reduced evaporation, SS chiller, and will be fermented cool with no ramp. Same exact grist, same strain (2206), same mash pH, and both hit exactly 1.052 OG which is huge since I brewed these for comparison. The former will be force carbed, the latter spunded. Plans are to do a triangle and get some solid feedback. The tasters will be brewer friends with good palates. Looking forward to seeing the results, whatever they are. Pics and results to come.


Edit - I'll say that the wort samples were markedly different. The low O2 wort had far more malt complexity and depth. As that applies to the final beers and my comrades opinions, we'll see.
Nice, looking forward to the results.


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17
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 01:43:18 PM »
I was wondering if anyone here knows the percentage of Pro Breweries in the US that are LODO? Also, what breweries in particular that use these techniques?

I'm familiar with a lot of breweries and hardly ever see it.  Sierra Nevada is one that implements at least part of the procedure.  What do you mean by "These techniques"?  If you're referring to SMB, none that I'm aware of.
I mean limiting Oxygen exposure from the hot side to the cold side. So, is it safe to say that most Pro US breweries do not?

18
All Grain Brewing / Re: Brewing Science vs. Citizen Science
« on: December 27, 2016, 01:29:35 PM »
I was wondering if anyone here knows the percentage of Pro Breweries in the US that are LODO? Also, what breweries in particular that use these techniques?

19
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 08:37:31 AM »
My question is does this Low Oxygen Brewing need to be an all in approach or nothing? It seems like at any time during brewing, fermenting, and packaging that Oxygen can come in and negate the LODO. I would try it, but I don't want to buy a DO meter and check for O at every stage in the game. I would like to sparge and not use all the water in the mash. I also like force carbonating my beers and I don't want to use a spunding valve. So, would it be waste of time to simply pre boil the water, add SMB, BrewTan B, and a foil mash cap?

No, but here is whats going to happen..
A play by play as it were... You are going to do all the things on the hot side to mitigate and you are going to end up with this delicious beer out of the fermenter. You will then force carb it, and before your eyes, watch it turn into a normal beer, in about 1-4 weeks. Then you will kick yourself for not spunding it.  ;D

No its all good, creating the nice beer is the first step, thats the biggest hurdle for people. Once you create it then you will fight like hell to keep it. It won't all happen overnight, everyone will soon see what I am talking about..Good luck.

I was reading though some other forums today.. and here are some excerpts

"Quote:
Originally Posted by trav77 
This is what I'm asking. So are we talking instant loss of flavour or "might start to drop off in 2 months" loss of flavour?
Depending on your pick up from 1 week to 4 weeks probably."

"Quote:
Originally Posted by rabeb25 
Depending on your pick up from 1 week to 4 weeks probably.

I don't spund and this sounds about right. I made a Helles that was amazing for the first 3-4 weeks. Full of fresh grain and honey sweetness. After that it lost its magic. Still decent but lifeless in comparison. Other styles do much better but it was really noticeable in the Helles."

"I don't put a spund valve on my serving kegs - I just close them up and let them finish fermenting. I'll hook up the spund valve to them every so often (which has a pressure gauge), and if it's too high i'll burp them. Low tech but very simple.

I will never not keg condition a beer again. The two LoDOs that i had to do this to due to timing have been phenomenal."

"Quote:
Originally Posted by techbrau
LoDO is pretty mind-blowing, isn't it?
Actually it kinda pisses me off - it adds a lot of work to my brew day over my previous process. I was really trying to simplify and shorten my brew day, but no more!

The beer produced by this process is amazing. No turning back."


So, the revolution is coming.. I have many forums with 40+ pages of success stories. Fun to watch it.
Thanks for the response. This does seem after reading your reply that there should be an all in approach all the way through packaging. I don't want to take extra steps and have worse tasting beer after a week in the keg. This is what has me reluctant to give it a go for now.


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20
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 21, 2016, 07:07:32 AM »
My question is does this Low Oxygen Brewing need to be an all in approach or nothing? It seems like at any time during brewing, fermenting, and packaging that Oxygen can come in and negate the LODO. I would try it, but I don't want to buy a DO meter and check for O at every stage in the game. I would like to sparge and not use all the water in the mash. I also like force carbonating my beers and I don't want to use a spunding valve. So, would it be waste of time to simply pre boil the water, add SMB, BrewTan B, and a foil mash cap?

21
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 20, 2016, 02:14:29 PM »

Munich Dunkel today. I'm very excited about this one because it's the first time using Barke Munich Malt.


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22
General Homebrew Discussion / Spur of the Moment Brew Day
« on: December 15, 2016, 02:45:51 PM »
Well, I woke up today to find out that I had the day off. A nice surprise, so I decided to brew and I didn't want to leave the house. I looked at what a had (Pilsner and Munich malt, WY 1056, and various American hops) and decided to make my annual American Barleywine. I did two things different this year. First, I didn't use any Crystal/Caramel malt (didn't have any). Second, I boiled down 3/4 of a gallon of the first runnings to a thick syrup and added it back to the boil like Skorat's Wee Heavy recipe. Anyway, it really was fun today to throw a recipe together on the fly and not have everything planned out like usual. We'll see if it turns out alright.
 Recipe for 4 gal.
12 lbs Pils Malt
 2 lbs Barke Munich
1.5 oz Columbus @ 60
1 oz Cascade @ 0
1oz Nugget @ 0
1 oz Columbus @ 0
WY 1056
OG 1.091

23
Beer Recipes / Re: First Porter Recipe
« on: December 15, 2016, 08:22:31 AM »
I would use Chocolate malt instead of Roasted Barley.

24
All Grain Brewing / Re: What would you brew?
« on: December 08, 2016, 03:51:00 PM »
American Amber

25
General Homebrew Discussion / Re: Pics of recent brews?
« on: December 07, 2016, 06:48:14 PM »
Well, here is a picture of a recent brew that most people don't post!

I had called it "Kitchen Sink Lager" because I just make it with all the spare things I had laying around one weekend, I guess this is another use for the name.  Drank about 3/4 of it and need the space for something better...down she goes.


I have been there and done that.


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26
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 01, 2016, 02:01:36 PM »
Yeah, this is one beer that I never get tired of.

27
Beer Recipes / Re: English/east coast apa thoughts
« on: November 25, 2016, 07:43:36 AM »
You could also split your 2 row with some Maris Otter.

28
Ingredients / Re: Your favorite malt and hop of the year.
« on: November 21, 2016, 04:37:03 PM »
Malt - nothing new for me
Hop - Equinox is my favorite of the newer varieties

29
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 04, 2016, 05:36:13 PM »

My Sour Rye at 10 months and tasty. 60% Pils 40% Rye, 6 IBU Saaz, and ECY 20 Bug County mixed with various bottle dregs.


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30
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 08:15:51 AM »
Exhibit A - I went to a local place a while back and sampled a flight of their stuff. Mostly light and insipid, nothing very flavorful or worth buying a pint of. Fermentation flaws in some of the beers.  The brewer (maybe 25-26ish) said that he'd started as a homebrewer and that his parents had bought the place for him. So he was literally learning to homebrew in his own pub. Since then the beer has improved but not a lot IMO, though I've talked to young beer drinkers that think his beer 'rocks'. Kind of mind blowing.
A lot of mediocre at best breweries opening up around here to.

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