So it's been pretty quiet for awhile, I realize most of the talk is on our forums but I know people here are still trying things and interested. We are still trying to perfect this stuff, and working diligently to streamline and enhance the method.
Where does everyone here stand on their efforts? Any questions?
I can't possibly read through the 100's of pages on this topic that is spread over this forums but I do have a question and I'm sure it's been answered or talked about. But if someone is trying to make improvements, can and will you see improvement or is there truth that is there is a need to implement this 100% or it's wash?
To answer your question where some of us are at. I'm brand new to this, but want to try it, at least for certain beers. I just brewed an Oktoberfest. I pre-boiled my strike and sparge water, dosed with NaMeta, cooled, then transferred my strike water to the mash first tun via the ball valve on my kettle with a piece of tubing so not to splash. I doughed in gently, capped the mash with foil. I batch sparged, but was unable to transfer my sparge water in the same method at this time, but I will when I install a ball valve. I was careful running off to the boil kettle, kept a gentle boil, lower than in the past. I chill with a copper immersion chiller, it was my bday gift last year and was over $100, I don't think I'll be replacing that soon. lol
Things I have noticed:
Lower mash ph, lower boil ph.
I did notice less brewhouse aroma while brewing.
Mash samples tasted cleaner, crisper, not as sweet. Very clear run off to the kettle.
Cleaner hot break foam, not as gunky...but a nice pure white foam.
Very nice cold break, very clear wort into the fermenter.
Post boil wort tasted just as good as always, just not as sweet and more defined aroma.
(So is this my imagination?)
The beer is still fermenting in a corny keg where I will be able to do a closed transfer. I'm looking forward to this finished beer and tasting the results/improvements. I HAVE noticed and tasted oxidation in my beers. For a long time I always felt I just couldn't brew good hoppy beers. Many batches come out quite darker compared to how they looked when brewed or kegged. Hop flavor fade fast, never quite feel I get good hop character. Most noticable is a honey like sweetness...beers sometimes dont' seem as clean, crisp and there is lack of fresh malt character. So I have been slowly making better attempts to not introduce any more oxygen if I can help it.
This has been a lot of good information, it all makes a lot of sense to me and I am in need of making some adjustments. I do not want to go anal over this, but I'm all for making better beer. My beers have much room for improvement. I appreciate the info here and the time you and others have put in to this. Coming to this forum was the best improvement to my beers to date. They can only get better from here.