I tried some of the LODO techniques on the Rochefort clone I brewed last weekend. No idea how it'll turn out (came in a little low on gravity and high in volume), but I definitely noticed that the house wasn't full of the smell of malt which it usually does when I brew.
Any results on this one? I plan to brew a low oxygen version of my Rochefort 4 "clone" in a couple of weeks.
I opened a bottle last weekend, but it was completely undercarbonated. It tasted OK, but I didn't drink the whole glass. I'll try another one this weekend and report back.
Just asking because many Belgian brewers believe HSA to be a hoax. Not sure about the good monks from Rochefort though. And I'm very curious what the influence of low oxygen brewing is on Belgian styles.
Tried another bottle this evening, much better carbonation this time. It's a nice beer, not the Rochefort clone I was trying, but reasonably close. I'm not getting any sulphur or salty taste. Having only followed this recipe once previously, when I used WLP530 rather than WLP540, I'm not sure I'm in the best position to comment on whether the low oxygen approach improved the beer, but it certainly doesn't seem to have adversely effected it (unless it was to blame for the low attenuation). Having used the yeast scavenging approach to initially deoxygenating the mash/sparge water, the additional effort involved in following the low oxygen approach isn't onerous, and I think I'd use it again. I only really followed the hot side steps, and use a copper CFC, so how successful my interpretation was, I don't know.