Author Topic: The LODO Effect: Evaluating the Low Oxygen Brewing Method | exBEERiment Results!  (Read 16610 times)

Offline brulosopher

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The low oxygen brewing method, aka LODO, is purported by some to be the only way to produce unique German lager character on the homebrew scale. We were curious and decided to put it to the test. Results are in!

http://brulosophy.com/2017/04/10/the-lodo-effect-evaluating-the-low-oxygen-brewing-method-exbeeriment-results/

Offline dmtaylor

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Offline bayareabrewer

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Interesting quote from Charles over at UC Davis.
 “Sulfites in the mash are to be avoided, yeast will reduce it to sulfide and you will end up with an egg-y aroma in your beer.”
« Last Edit: April 10, 2017, 03:15:51 PM by bayareabrewer »

Offline natebrews

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I've been waiting to see this for some time now.  I guess the thing that I find most interesting is the differences between the gravities (OG/FG) for things that were done largely the same with the exception of the SMB additions and the 'compensating minerals' (for lack of a better term) in the non-low O2 batch that were used to adjust them to be the same.

I guess with the OG/FG differences, I wouldn't be surprised at all if people picked it out and perferred the higher gravity one.
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Offline mabrungard

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
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Offline hopfenundmalz

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
My LODO beers have not had a drop in OG, that I remember.

Honey aroma and taste in a Helles or Pils is a definite sign of oxidation. I no longer buy imports much, as most often they have that. You don't get the honey at the breweries and Biergarten in Germany.
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Offline reverseapachemaster

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I wonder whether he needs to adjust the mill gap to account for the conditioned grain.
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Offline HoosierBrew

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
My LODO beers have not had a drop in OG, that I remember.

Honey aroma and taste in a Helles or Pils is a definite sign of oxidation. I no longer buy imports much, as most often they have that. You don't get the honey at the breweries and Biergarten in Germany.



No OG drops here either. I agree that the honey points to oxidation.
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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
My LODO beers have not had a drop in OG, that I remember.

Honey aroma and taste in a Helles or Pils is a definite sign of oxidation. I no longer buy imports much, as most often they have that. You don't get the honey at the breweries and Biergarten in Germany.



No OG drops here either. I agree that the honey points to oxidation.

Interesting.  Did you see that Jake mentioned he had done several LODO beers and all had lower OGs? Wonder what could account for that?
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Offline HoosierBrew

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
My LODO beers have not had a drop in OG, that I remember.

Honey aroma and taste in a Helles or Pils is a definite sign of oxidation. I no longer buy imports much, as most often they have that. You don't get the honey at the breweries and Biergarten in Germany.



No OG drops here either. I agree that the honey points to oxidation.

Interesting.  Did you see that Jake mentioned he had done several LODO beers and all had lower OGs? Wonder what could account for that?



Most low O2 brewers are doing no sparge, Denny. I assume that has to account for part of it with some brewers.
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Offline natebrews

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I'm curious how much agitation he did to the two batches.  When I started doing Low O2 batches I didn't touch the mash at all, I just ran the water in and let it sit there for fear of stirring in too much O2.  I have since started to stir it some but not too much and noticed a modest efficiency increase. 

I didn't see any indication in the article of how much mixing he did, so I'm curious if the low o2 version of it just wasn't mixed in as well and he got poor efficiency from that.  I did see that the normal one followed the water in first, then add grain method which would probably ensure that he had good mixing.   
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Offline bayareabrewer

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.
My LODO beers have not had a drop in OG, that I remember.

Honey aroma and taste in a Helles or Pils is a definite sign of oxidation. I no longer buy imports much, as most often they have that. You don't get the honey at the breweries and Biergarten in Germany.



No OG drops here either. I agree that the honey points to oxidation.

Interesting.  Did you see that Jake mentioned he had done several LODO beers and all had lower OGs? Wonder what could account for that?



Most low O2 brewers are doing no sparge, Denny. I assume that has to account for part of it with some brewers.

his side by side batch was no sparge as well.

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Most low O2 brewers are doing no sparge, Denny. I assume that has to account for part of it with some brewers.

He didn't sparge either batch, Jon.  No differences there.
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Offline HoosierBrew

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Most low O2 brewers are doing no sparge, Denny. I assume that has to account for part of it with some brewers.

He didn't sparge either batch, Jon.  No differences there.


I can't explain it, Denny. I just know I'm not taking a hit like they are.
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Offline zwiller

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The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I wonder whether he needs to adjust the mill gap to account for the conditioned grain.


Touche'.   Also no pH detail other than more salts in the non-LODO beer. 
Sam
Sandusky, OH