[The Beerery]

Cheers brewin. My pleasure.


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[beersk]

Okay,

So I finally got my s**t together and was able to brew up my first low-oxygen beer yesterday. I decided to go with a classic Helles just so no major malts could stand in the way and I could get a full view of how the process affects the product. Here is my take....

First off, the whole day really did not take that much longer than my normal brew days (clocked in with full cleanup in just under 6 hrs) and now that I have better internalized the process I am sure I can speed some of the steps up timewise.
As indicated, I did not smell any mash aromas (most likely due to the mash cap I used).
When I took my first sample for a mash pH reading, the wort was NOTICEABLY light (very pale) in color.
And with close to 300 batches under my belt so far, I can honestly say that this was some of THE most aromatic and best tasting wort I have ever produced. I noticed aromas of light honey, raw grain, and even some malted cereal in the back end. The flavor was much of the same with a more pronounced honey note and a smoothness that I have not observed in my past batches.

This is very promising for me, and I look forward to tasting the final product. I still have quite a bit of way to go to fine tune the process and tighten up some areas, but the initial results (wort production) were very promising.

Cheers to all and I am glad I gave it the old college try! It was well worth it.
Thanks to Bryan and Monk for helping me pull this together with many stupid PM's.....(all handled very thoughtfully and with eagerness).

 

-Brewinhard

Awesome! Low Oxygen for life!

[Big Monk]

No problem brewin. Although all praise should go to Bryan. I'm merely his editor and spreadsheet guru.


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[pkrone]

I've brewed 5 LODO beers now (3 helles, 1 dry stout, 1 weissbier).   It didn't require major changes as some folks seem to fear.  I even mixed up a batch of anti-oxin for my last batch (SMB, tannins, and ascorbic acid) and used it.   It's not that hard.    I don't understand all the fear and resistance.  Learning and trying something new is exciting and fun!  Heck, I've been brewing beer for 20 years and there always seems to be something new to learn.   Even better is the fact that these 5 beers have turned out freaking awesome.    I'm stoked.

[HoosierBrew]

I've brewed 5 LODO beers now (3 helles, 1 dry stout, 1 weissbier).   It didn't require major changes as some folks seem to fear.  I even mixed up a batch of anti-oxin for my last batch (SMB, tannins, and ascorbic acid) and used it.   It's not that hard.    I don't understand all the fear and resistance.  Learning and trying something new is exciting and fun! Heck, I've been brewing for 20 years and there always seems to be something new to learn.   Even better is the fact that these 5 beers have turned out freaking awesome.    I'm stoked.

^^^^  I agree with every single word!


Edit -  Tell me about the stout - what mash pH did you use, out of curiosity?

[The Beerery]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

[HoosierBrew]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

All mashed together, I assume?

[The Beerery]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

All mashed together, I assume?

Oh yea, I don't subscribe to that camp. 

[beersk]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

I hate Sublime, such an overrated band.

My schwarz was 4.7% carafa III dehusked, I believe, and it's great. More of a dark brown color, rather than black.

[HoosierBrew]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

All mashed together, I assume?

Oh yea, I don't subscribe to that camp. 

Nor I. Thanks, man.

[stpug]

I hate Sublime, such an overrated band.

But have you ever listened to them

[natebrews]

FWIW- my last schwarz that has 3% roast used a 5.2 and its sublime.

I hate Sublime, such an overrated band.

My schwarz was 4.7% carafa III dehusked, I believe, and it's great. More of a dark brown color, rather than black.

I had a similar experience, deep ruby brown rather than black.  I did get better results when I ground the dark stuff into flour before adding it. 

[The Beerery]

Always have your sinamar handy folks. I think my Schwarz took 4oz to hit 30 srm!

[HoosierBrew]

Always have your sinamar handy folks. I think my Schwarz took 4oz to hit 30 srm!

Sure helped dial in the color on my Dunkels nicely. Of course that was more 16ish SRM.

[natebrews]

Do you just run the dark malts through the mill with the rest of it?  No extra crushing?