[narvin]

You need a vacuum generator.  Then you have to heat your water in an oxygen free environment or it will reabsorb O2.  Seems like preboiling is easier.

[Phil_M]

Somebody might be able to engineer a system to take advantage of them though. If you made a kettle more like a commercial one (Fixed in place, with a chimney) you could setup some sort of system to purge it with nitrogen or CO₂. Have the outlet of the water supply lead right to the kettle, then heat it in place under the inert gas blanket.

[narvin]

Sure but you still need a vacuum generator to run the filter.  Not sure how cheap you can go... I know there are attachments for compressors.

[toby]

Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.

[Hand of Dom]

Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.

This is why I wear a noseclip whilst brewing.   

[beersk]

Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.

I didn't comment on this but I thought it...if you're smelling the mash, you're losing those fresh malt flavors and aromas. Same goes if you boil too hard. It's plausible anyway...

[denny]

Jeff, just to be sure I understand, are you saying they dissolve oxygen onto their water?

De-oxiginated water. They gave column strippers that do that. Just like the German breweries.
[/quote]

Oh, yeah, as soon as I heard de-oxygenated I recalled that from Beer Camp.

[denny]

Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.

I was talking to a food scientist about that recently and he said that on old wive's tale.

[natebriscoe]

Something that occurs to me based on a comment about mash (either LODO or Brewtan) 'smelling better' is that wouldn't the old saw about aroma compounds apply to malt as well as hops?  IOW, if you smell it once, you probably won't smell it again.

I can't speak about the brewtan side, but for the lodo when done right you don't smell the mash.

[69franx]

Came home from work today and found my packet of Brewtan B waiting in the mailbox for me. Now to put it to use, but won't likely be till next month

[Stevie]

Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

[denny]

Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

[HoosierBrew]

Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

Thanks. Denny.

[beersk]

Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

Aha! I wondered... thanks for the infos.

[mainebrewer]

Some were asking about storage
Per wyeast -
Stability:   1 year, stored in airtight container in cool environment

Yep, can't hurt.  And after all of my protestations, I tokk the extraordinary measure of actually contacting Joe to get usage info..surprise, surprise, I was wrong...again....here's what he said...

I add 1/4 tsp per 5 gal of strike and sparge water, and 1/2 tsp as a slurry 15-16 min before the end of the boil. If you like using the Irish moss for 15, then add it 1 min before that.

So it is water volume based, not batch volume.  And it does indeed go in the sparge, too.

Do the kettle finings go in before or after the Brewtan B?