I still feel my beers could get an order of magnitude better than they are right now, so I'm going to give a shot at a LODO beer. The purpose is not so much to test for oxidation in the long range, but for immediate flavor enhancements. I want to see major improvements, no bias sh*t. It's a variation on the New World American Blonde from Gordon Strong's latest book: 44% pale, 44% pils, 7.5% Munich ||, 4.5% Caravienne. Galaxy and Citra in the boil and whirlpool. 21 IBU, 1.043 SG, American Ale II. Preboiled water, some (probably 40 ppm) na-meta added, 60m Hochkurz mash, no sparge, 60m simmer boil. Fermentation in a keg, spunding valve added after a couple of days, transfer to serving keg under co2 pressure. Since I'm taking these anti-oxidation measures all at the same time I won't know what the impact on the hot side is, but what's the harm in trying?
Sneers and other comments are welcome!