[HoosierBrew]

I do full volume BIAB in the kettle, so no sparge water.

Doesn't really matter if you sparge or not. The 1/4 tsp per 5 gallons water used is the key regardless.

[beersk]

This one was actually done without preboiling, but I siphoned my strike and sparge water in and mashed with a foil mash cap, if I recall correctly. So basically no, not low oxygen brewed. I wanted to see how I'd feel about it with just the Brewtan.
I wasn't even thinking about the Brewtan when I tasted it, it just tasted amazingly good when I sampled it. So who knows if it was because of the Brewtan or just the recipe...

That's why I think it will be interesting to have 50+ tasters evaluating different beers.

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

[denny]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

[The Beerery]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

[homoeccentricus]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

https://www.homebrewersassociation.org/forum/index.php?topic=27981.msg365835#msg365835

[The Beerery]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

https://www.homebrewersassociation.org/forum/index.php?topic=27981.msg365835#msg365835

No, not that one, but its similar.

[brewinhard]

and then the ½ tsp mixed with water and added about 15 minutes before the end of the boil.

In the podcast, Joe recommended to mix that 1/2 tsp addition with a small amount of wort (think 1/2 cup) prior to adding it to the boil.

[beersk]

and then the ½ tsp mixed with water and added about 15 minutes before the end of the boil.

In the podcast, Joe recommended to mix that 1/2 tsp addition with a small amount of wort (think 1/2 cup) prior to adding it to the boil.

That's the way I add it.

[bayareabrewer]

this may have been answered somewhere in the past 57 pages, but is this stuff available to homebrewers yet?

[denny]

this may have been answered somewhere in the past 57 pages, but is this stuff available to homebrewers yet?

Only if you order it from Australia.  I hope that it will be in the wholesale chain around the first of the year.

[brewinhard]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

There are commercially available products with all three of those together?

[homoeccentricus]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

There are commercially available products with all three of those together?

Yes, go up to my last post, there's a link.

[The Beerery]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

There are commercially available products with all three of those together?

Yes, go up to my last post, there's a link.

I wouldn't use that one. This is the one you want.
http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/ANTIOXINSBT.pdf

[brewinhard]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

There are commercially available products with all three of those together?

Yes, go up to my last post, there's a link.

I wouldn't use that one. This is the one you want.
http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/ANTIOXINSBT.pdf

Is this used instead of straight SMB or as an alternative in LoDo brewing?  Have you worked with this product in the past with any positive results?

[homoeccentricus]

Yeah, looking forward to the results. It might be the recipe on this beer, but I'm sure the Brewtan helps. I'd like to try it low O2 as well. It's all Vienna malt for the base, which is really nice for hoppy beers.

It would be interesting to see comparisons between Brewtan only, low O2 only and low O2 and Brewtan both on the same recipe.

Low o2-SMB/AA/Brewtan is the trifecta. There are commercially available products that have those and are for minimizing oxidation on the hot side of the brew process.

There are commercially available products with all three of those together?

Yes, go up to my last post, there's a link.

I wouldn't use that one. This is the one you want.
http://www.lowoxygenbrewing.com/wp-content/uploads/2016/11/ANTIOXINSBT.pdf

Not use, but make a similar blend. Do you know the exact composition of sbt?