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German Brewing The German Brewing Forum Welcomes You 2016-04-29T11:01:59-05:00 http://forum.germanbrewing.net/feed.php?f=12&t=320 2016-04-29T11:01:59-05:00 2016-04-29T11:01:59-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2534#p2534 <![CDATA[Re: Article on LODO]]> http://www.cargillfoods.com/wcm/groups/ ... 051727.pdf

Cargill must be off their rockers..Why would they have a malt like this for something that doesn't matter?

Luckily we chose a hochkurz, that misses the 2 band of prime LOX activity. that coupled with lodo, it may not be worth it. Those who chose not to go lodo or do single infusions may see a benefit.

Statistics: Posted by Bryan R — Fri Apr 29, 2016 12:01 pm

]]> 2016-04-29T11:01:00-05:00 2016-04-29T11:01:00-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2533#p2533 <![CDATA[Re: Article on LODO]]> And, I think several were mentioned in the instructional guide we put out...
Degassing columns, large-scale water treatment plants, de-oxygenation membranes, ultrasonic transducers, inert gas injections, steam...
They're all ways to combat oxygen & there are countless more approaches that get used, in real brewhouses.
Preboiling mash water & adding a small dose of sulfites are merely simple ways to do this efficiently, on a small scale.

The fact of the matter remains that the major root of staling is oxidation.
Nearly any brewing scientist will attest to that.

Steve's apple on the countertop analogy is probably the best example of it.

Statistics: Posted by Kit_B — Fri Apr 29, 2016 12:01 pm

]]> 2016-04-29T10:46:00-05:00 2016-04-29T10:46:00-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2532#p2532 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Bryan R — Fri Apr 29, 2016 11:46 am

]]> 2016-04-29T10:35:57-05:00 2016-04-29T10:35:57-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2528#p2528 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Brandon — Fri Apr 29, 2016 11:35 am

]]> 2016-04-29T10:35:00-05:00 2016-04-29T10:35:00-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2527#p2527 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Bryan R — Fri Apr 29, 2016 11:35 am

]]> 2016-04-29T10:31:40-05:00 2016-04-29T10:31:40-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2526#p2526 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Bryan R — Fri Apr 29, 2016 11:31 am

]]> 2016-04-29T10:07:15-05:00 2016-04-29T10:07:15-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2522#p2522 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Brody — Fri Apr 29, 2016 11:07 am

]]> 2016-04-29T09:43:30-05:00 2016-04-29T09:43:30-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2519#p2519 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Kit_B — Fri Apr 29, 2016 10:43 am

]]> 2016-04-29T09:38:28-05:00 2016-04-29T09:38:28-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2516#p2516 <![CDATA[Re: Article on LODO]]> Statistics: Posted by Brody — Fri Apr 29, 2016 10:38 am

]]> 2016-04-29T09:37:58-05:00 2016-04-29T09:37:58-05:00 http://forum.germanbrewing.net/viewtopic.php?t=320&p=2515#p2515 <![CDATA[Article on LODO]]> http://www.draymans.com/articles/13.html. Similar concept just Potassium instead of Sodium and lighter dosage.

It's an article from a South African Brewery:

7. Add an antioxidant.

It is now realized that oxidation during mashing has several unwanted effects. Wort gets stale. Proteins containing free-Sulphur Hydrogen groups are oxidized and sulphur-sulphur bonds then formed between them can cause these proteins to form a coating on starch and malt endosperm cell wall fragments. As a result proteolysis, amylolysis and Beta-glucan breakdown are partially inhibited, causing a decrease in the amount of soluble extract obtained, and slows down mash separation. Oxidation of the mash also results in the oxidation of polyphenols. This causes increased colour and astringent bitterness. Even worse, lipid oxidizing enzymes oxidize unsaturated fatty acids and form products that accelerate stale flavours in the finished beer. When using dry milling and dumping malt in through the top of the mashtun air is trapped in the husks again increasing oxidizing potential. Our tiny mashtuns have loads of surface area with air exposure per volume, compared to enclosed mashtuns and bottom filling of big brewers. Good quality sweet wort has a fresh flavour and sparkling quality. This freshness is greatly diminished with long mashing times. Wort tastes dull and bland after a few hours and is irreversible damaged due to oxidation processes. The impact on the final beer is a lack of certain positive flavours – less maltiness, greater astringency and overall dull flavour. Other severe forms of staling (cardboard, aldehyde) may result. Fortunately all this is preventable with the simple technique of adding 20-30 ppm KMS to the mash. There is even now a special kind of anti-oxidant malt that is produced in Europe.

Statistics: Posted by Brody — Fri Apr 29, 2016 10:37 am

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