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Author Topic: Introduction to Low Oxygen Brewing  (Read 188255 times)

Offline brewinhard

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Re: Introduction to Low Oxygen Brewing
« Reply #150 on: October 25, 2016, 12:37:21 pm »
It's not everyday I read something that blows my mind about brewing but the cite about pH and DMS did it... 



You need to get Kunze then, it will blow your mind with every page!

I am beginning to see this too.

Offline brewinhard

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Re: Introduction to Low Oxygen Brewing
« Reply #151 on: October 25, 2016, 12:39:22 pm »
How does this  short boil jive with Low kilned malts that will supposedly throw DMS if they're not boiled long enough?

Yea you have to be careful. For instance my boil off is 6%,  I need use a 70 minute boil and a higher boil ph( 5:45-5.5( which helps with dms as well).



How does a higher boil pH help mitigate dms formation?






There isn't a great deal on the subject, but I can tell you from first hand if I boil at a lower pH say 5.2 and boil for 60 minutes I will have dms, 5.4-5.5 I don't.

So you are running the majority of your mashes around 5.4-5.5 with a transfer to boil kettle around a similar pH?
I thought you indicated earlier that a lower pH of 5.2 results in clearer, lighter colored (more desired) wort?
I am confused...

Big Monk

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Re: Introduction to Low Oxygen Brewing
« Reply #152 on: October 25, 2016, 12:49:08 pm »
So you are running the majority of your mashes around 5.4-5.5 with a transfer to boil kettle around a similar pH?
I thought you indicated earlier that a lower pH of 5.2 results in clearer, lighter colored (more desired) wort?
I am confused...

Kunze advocates 5.2 ish Mash pH.

Bryan talks about Kettle pH in the 5.4-5.5 region. Can you guess why? What would he use to get there?

Bryan also mentions a Knockout addition of Sauergut. What do you think is going on here?

Offline brewinhard

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Re: Introduction to Low Oxygen Brewing
« Reply #153 on: October 25, 2016, 03:34:09 pm »
So you are running the majority of your mashes around 5.4-5.5 with a transfer to boil kettle around a similar pH?
I thought you indicated earlier that a lower pH of 5.2 results in clearer, lighter colored (more desired) wort?
I am confused...

Kunze advocates 5.2 ish Mash pH.

Bryan talks about Kettle pH in the 5.4-5.5 region. Can you guess why? What would he use to get there?

Bryan also mentions a Knockout addition of Sauergut. What do you think is going on here?

1. SMB additions....in the kettle though too?

2. Wort acidification to lower pH after boil?

The Beerery

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Re: Introduction to Low Oxygen Brewing
« Reply #154 on: October 25, 2016, 04:14:34 pm »
No, I mash at 5.2pH with no sparge( using sauergut). When I lauter into the kettle I raise pH to around 5.5pH, to make better use of my hops, get a better hotbreak, and shorten DMS. Then I do a 10 minute addition of sauergut, to hit a knock out pH of 5.1 pH.

It seems counter-intuitive but here is why..

No sparge is THE best way to mash for low oxygen
5.2pH is the best mash pH
Normal breweries(big) sparge and will have a pH raise into the kettle because of this. Higher pH in the kettle has the above benefits and some more.
Also by raising my boil pH that allows me another addition of sauergut in the kettle(again like commerical breweries)

You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

Offline HoosierBrew

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Re: Introduction to Low Oxygen Brewing
« Reply #155 on: October 25, 2016, 04:39:15 pm »
I assume the drop back down to 5.1 is  for crispness and stability?  One more thing -  am I right that SMB at the full dose will drive my target pH .2 UNDER target?
Jon H.

The Beerery

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Re: Introduction to Low Oxygen Brewing
« Reply #156 on: October 25, 2016, 04:43:13 pm »
I assume the drop back down to 5.1 is  for crispness and stability?  One more thing -  am I right that SMB at the full dose will drive my target pH .2 UNDER target?

Yes and no, a big reason is for cold break. The yeast are going to drop the pH to where they need it anyways, but lowering it is going to reduce lag time as well.

I think it will be less than that, but it may not hurt to go off it.



Offline HoosierBrew

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Re: Introduction to Low Oxygen Brewing
« Reply #157 on: October 25, 2016, 04:45:30 pm »
I assume the drop back down to 5.1 is  for crispness and stability?  One more thing -  am I right that SMB at the full dose will drive my target pH .2 UNDER target?

Yes and no, a big reason is for cold break. The yeast are going to drop the pH to where they need it anyways, but lowering it is going to reduce lag time as well.

I think it will be less than that, but it may not hurt to go off it.







Cool, thanks.
Jon H.

Offline homoeccentricus

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Re: Introduction to Low Oxygen Brewing
« Reply #158 on: October 25, 2016, 05:15:48 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?
Frank P.

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The Beerery

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Re: Introduction to Low Oxygen Brewing
« Reply #159 on: October 25, 2016, 05:23:49 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.

Big Monk

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Re: Introduction to Low Oxygen Brewing
« Reply #160 on: October 25, 2016, 05:28:56 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.

There might be a spreadsheet to help with that.

Offline hopfenundmalz

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Re: Introduction to Low Oxygen Brewing
« Reply #161 on: October 25, 2016, 06:34:41 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.
Pickling lime? That would be my choice. Any problems with that?
Jeff Rankert
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narvin

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Re: Introduction to Low Oxygen Brewing
« Reply #162 on: October 25, 2016, 06:54:25 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.
Pickling lime? That would be my choice. Any problems with that?

I wouldn't mess with pickling lime in a pale beer.  You could easily sparge with RO and raise the pH in the kettle if you're so inclined.

The Beerery

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Re: Introduction to Low Oxygen Brewing
« Reply #163 on: October 25, 2016, 06:56:14 pm »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.
Pickling lime? That would be my choice. Any problems with that?

Sure. Whatever is easiest and works for you water profiles. 

Offline brewinhard

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Re: Introduction to Low Oxygen Brewing
« Reply #164 on: October 26, 2016, 04:42:03 pm »
Are yeast nutrients allowed in the low do process? Some have zinc in them, so would that cause a problem?