[HoosierBrew]

Gonna do an attempt at a lodo APA this weekend with the Cleopatra hops I bought a few months back. Will preboil, use a 50 ppm meta dose, utilizing Brewtan as well to hopefully help to negate my copper IC's potential oxidation. Looking forward to the results.

Over and done. Did it no sparge and my strike differential should've been higher, so I mashed a few degrees below target. Disappointing there. As for the stab at lodo brewing :

What I could do - Preboil water, SMB 50ppm (did APA), Brewtan (mash and boil), no sparge, fabricated thick foil mash cap, reduced evaporation rate.

Couldn't do - underlet mash.

Disclosure - being a hopstand fan for American styles, I did one here but on a shorter time frame than normal (20 mins), so that likely negated some of the benefit, we'll see. Also, I chose to vorlauf. But overall, I will say that the lodo comments about the wort having less aroma during mash and boil are absolutely true. And the wort, coming from mostly domestic malts not one where pils malt flavor might jump  out as much better, seemed to have very nice flavor.

So we'll see. I'm curious to see what the final product brings, one way or the other. I plan to give the process a shot on a lager soon so I can judge the impact on German malts.

[brewinhard]

Gonna do an attempt at a lodo APA this weekend with the Cleopatra hops I bought a few months back. Will preboil, use a 50 ppm meta dose, utilizing Brewtan as well to hopefully help to negate my copper IC's potential oxidation. Looking forward to the results.

Over and done. Did it no sparge and my strike differential should've been higher, so I mashed a few degrees below target. Disappointing there. As for the stab at lodo brewing :

What I could do - Preboil water, SMB 50ppm (did APA), Brewtan (mash and boil), no sparge, fabricated thick foil mash cap, reduced evaporation rate.

Couldn't do - underlet mash.

Disclosure - being a hopstand fan for American styles, I did one here but on a shorter time frame than normal (20 mins), so that may have negated some of the benefit, we'll see. Also, I chose to vorlauf. But overall, I will say that the lodo comments about the wort having less aroma during mash and boil are absolutely true. And the wort, while not a helles where the pils malt flavor might seem much better, seemed to have very nice flavor.

So we'll see. I'm curious to see what the final product brings, one way or the other. I plan to give the process a shot on a lager soon so I can judge the impact on German malts.

Jon,
If you didn't underlet the mash, did you just rack the water over to the mash tun instead? 

Kegged up my Scottish Export today and saved slurry for my big Wee Heavy tomorrow. Looking forward to a good brewday AND day off work!

[HoosierBrew]

Yep, racked over to the cooler as gently as humanly possible. Not optimal, nor was the hopstand. So undoubtedly, I lowered O2 levels in this batch with what I was able to manage. But is it enough to notice a positive impact? This'll be a good test case for incremental improvement. And the Scottish ales sound great this time of year!

[brewinhard]

Yep, racked over to the cooler as gently as humanly possible. Not optimal, nor was the hopstand. So undoubtedly, I lowered O2 levels in this batch with what I was able to manage. But is it enough to notice a positive impact? This'll be a good test case for incremental improvement. And the Scottish ales sound great this time of year!

Yeah, I am leaning towards giving this a shot with at least a few of the techniques just to see where they get me.
You must have lost a good deal of heat from your initial strike temps when you racked to the cooler....

[HoosierBrew]

Yep, racked over to the cooler as gently as humanly possible. Not optimal, nor was the hopstand. So undoubtedly, I lowered O2 levels in this batch with what I was able to manage. But is it enough to notice a positive impact? This'll be a good test case for incremental improvement. And the Scottish ales sound great this time of year!

Yeah, I am leaning towards giving this a shot with at least a few of the techniques just to see where they get me.
You must have lost a good deal of heat from your initial strike temps when you racked to the cooler....

That's what happened - I read some notes on the last time I full batch sparged, and the differential didn't take into account the racking since I was a pourer then. Lesson learned. If this proves not to show any definite improvement , then I'll just put the process on the shelf until the day I have everything I need to do it properly. I am sold on Brewtan's help and plan to make some Brewbrite from Polyclar and whirlfloc to add late boil as well, so that's the back up plan.

[erockrph]

I've always had an issue nailing my strike temps in the past, until I realized that there's an easier way being a no sparge brewer. I intentionally overshoot my calculated strike temp, then start to mash in using about 2/3 of my water. Once my temps level out I just add water slowly until I ease up to my target. Any leftover water just gets added prior to boiling. I'm still in range of the 3 qt/lb sweet spot for a mash thickness at that point, even if I still have some mash liquor in reserve.

Sent from my XT1585 using Tapatalk

[HoosierBrew]

I've always had an issue nailing my strike temps in the past, until I realized that there's an easier way being a no sparge brewer. I intentionally overshoot my calculated strike temp, then start to mash in using about 2/3 of my water. Once my temps level out I just add water slowly until I ease up to my target. Any leftover water just gets added prior to boiling. I'm still in range of the 3 qt/lb sweet spot for a mash thickness at that point, even if I still have some mash liquor in reserve.

Sent from my XT1585 using Tapatalk

Yeah, I normally overshoot a few degrees and drop temp with ice cubes if need be. Haven't undershot in a really long time - I despise that. But I batch sparge normally and have that process dialed in tightly. Definitely should've taken into account the extra time needed to gently get the water into the MT, as that was never a concern before. If I can see enough benefit to keep brewing this way with my current capabilities, I can definitely tighten up next time.

[erockrph]

Ever start heating your strike water and still have no idea what you're going to brew? That's where I am right now. Any brew day is a good day, though

[pete b]

Ever start heating your strike water and still have no idea what you're going to brew? That's where I am right now. Any brew day is a good day, though

I'm glad I'm not the only seat of my pants brewer here. I see people with spreadsheets of what they will be brewing when and my heart sinks to think of the extent some will go to remove the joy from everything. I know some like to work like that but not me. I'll be brewing later this week for the first time in awhile and don't know yet what it will be. I'll figure it out the day before and go out and get the appropriate yeast and hops. Got plenty of malt to choose.

[erockrph]

Right now I have 5 lb of Red X and 1 lb of flaked corn going in a Hockkurz mash. I'm thinking 40 IBU of hop shot, and 2 ox each of Vic Secret, Caliente and Kazbek in the whirlpool, but I'm not committed to anything yet.

[Wort-H.O.G.]

Dunkel Kristallweissbier tomorrow.

[brewinhard]

Dunkel Kristallweissbier tomorrow.

Yum. That sounds absolutely perfect for the weather we have been having around here lately.

[Wort-H.O.G.]

Dunkel Kristallweissbier tomorrow.

Yum. That sounds absolutely perfect for the weather we have been having around here lately.

yeah its good to drink all year. all done at 8:30am with yeast pitched - I woke at 4am so figured mind as well getter'done 

[brewinhard]

Jesus!  That is amazing. What yeast strain you using for this one?

[Wort-H.O.G.]

Jesus!  That is amazing. What yeast strain you using for this one?

used wlp320 this time, but wlp380 is typical.