Author Topic: Decarbonation by Boiling  (Read 64455 times)

Offline BrewBama

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Decarbonation by Boiling
« Reply #15 on: February 18, 2022, 05:43:49 pm »
Hey Martin,

Can you give some tips on how to deaerate brewing water (specifically, 12 gallons)? I watched the Doug Piper discussion about German Helles, and I want to try to work in that routine for my brewing. Also, would it be accecptable to use a pilser water profile for a light pale mexican lager?
Though I’m not Martin, (I hope I am not overstepping my bounds), de-aerating water is really easy. Either add 2 grams per gal each active dry yeast + sugar to room temp water and wait 20 min …or add 1 gram per gallon active dry yeast + sugar to water heated to 114°F for 20 min.

1 tsp = ~4 grams.

https://www.themodernbrewhouse.com/deoxygenation-revisited/

I’ll leave the profile question to Martin.
« Last Edit: February 18, 2022, 05:53:42 pm by BrewBama »

Offline mabrungard

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Re: Decarbonation by Boiling
« Reply #16 on: February 19, 2022, 06:50:40 am »
Deaerating at the homebrew scale isn't too difficult.  Using oxygen-scavengers like ascorbic acid or metabisulfite compounds are possibilities, but I find that there are residuals that can detract from the finished beer flavor.  The yeast scavenging approach is effective and simple.  Just pick up a jar of the typical bread yeast and use that.  I have a container in my fridge now.  The good thing about yeast scavenging is that there isn't much in the way of residuals to affect flavor. 

I did a stoichiometry check for deaerating raw water with sodium metabisulfite (SMB) years ago and found that this oxygen contribution from raw water was much larger than I anticipated.  That's when I decided that the yeast scavenging was actually a really good approach...better than using SMB.
Martin B
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