[trentm]

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?

[HoosierBrew]

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.

[Wort-H.O.G.]

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!

[HoosierBrew]

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. 

[Wort-H.O.G.]

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.

[trentm]

Opposite- water with the O2 purposely removed. Per the German beer guys' paper.

Thanks.  Is that an industry standard acronym or a localized acronym (with respect to this paper/thread)?

Not a big deal just curious.

[Phil_M]

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. 

[HoosierBrew]

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.

Yep. And another thing I'm struggling with has to do with the many, many pictures I've seen from German breweries with large copper tanks, yet it's now a no-no. Martin is pretty adamant that copper is needed to drive off sulfur, so the alternative is a sulfur bomb with great malt character? I know sulfur dissipates eventually, but still scratching my head there.

[hopfenundmalz]

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?

De-Oxygenated.

[Joe Sr.]

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. 

You know the difference between a Beemer and a porcupine, right?

[Wort-H.O.G.]

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. 

You know the difference between a Beemer and a porcupine, right?

Pricks on the inside!

[hopfenundmalz]

From the paper I surmise keep the copper out due to oxides on the copper before the mash. After the boil copper would be OK as the yeast will consume O2 and need trace copper.

I was told another way to make DO Water. Need to find someone with a Disolved Oxygen meter.

[RPIScotty]

They have won. We have now talked about the paper for like 6 pages.

[HoosierBrew]

From the paper I surmise keep the copper out due to oxides on the copper before the mash. After the boil copper would be OK as the yeast will consume O2 and need trace copper.

I was told another way to make DO Water. Need to find someone with a Disolved Oxygen meter.

Ok, I must've misinterpreted. I thought it was no copper throughout the whole process.

[RPIScotty]

From the paper I surmise keep the copper out due to oxides on the copper before the mash. After the boil copper would be OK as the yeast will consume O2 and need trace copper.

I was told another way to make DO Water. Need to find someone with a Disolved Oxygen meter.

Ok, I must've misinterpreted. I thought it was no copper throughout the whole process.

I think they meant no copper AT ALL.