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You have a lot of air evacuation during boil.
If you want to fiddle with boil systems, then have a look in the relevant section in kunze. Myself, i am quite impressed with the schoko system from Kaspar Schulz.
You can get a big improvement in boil systems choosing the right vessel shape.
Statistics: Posted by Weizenberg — Mon Mar 27, 2017 3:26 am
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I'm working up my alterations for my system that I can seal up completely from start to finish on brewday. Grain in the mash tun sealed and then purged of o2, water in the boil kettle also sealed and purged of o2 yeast starter injection system hop addition system the whole gambit.
Statistics: Posted by Crunk — Sun Mar 26, 2017 6:27 pm
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I'm sure it has pros and cons
Statistics: Posted by Crunk — Sun Mar 26, 2017 3:43 pm
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This is WIP though. Some details *may* one day surface once I am happy with it (or just forget the idea because it failed miserably)
Statistics: Posted by Weizenberg — Sun Mar 26, 2017 3:13 pm
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http://www.blichmannengineering.com/pro ... nation-kit
Statistics: Posted by Crunk — Sun Mar 26, 2017 2:06 pm
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I can see and.smell from samples there is a huge difference and improvement in the quality of the wort since adapting to low oxygen brewing. My system isn't completed yet, as I set up temporary steps to control ingress, after seeing the measurable difference and quality improvement I am engineering the system changes as we speak. I created a todo list I'm starting at the top, and will have it completed and the system leak tested before I brew again. I'm convinced lodo is the only way, any other way, is a waste of time, perfectly good ingredience, propane, and a finished product that could be enjoyed to the fullest.
Statistics: Posted by Crunk — Sun Mar 26, 2017 1:45 pm
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A flow meter is highly recommended. Mine came from an ambulance, but the ones available for welding gases are also perfectly acceptable..
I don't use these aeration stones, instead I use Venturi tubes for in-line mixing. These can be obtained rather cheaply via eBay.
Pure O2 will require monitoring. Once you have a DO meter you will see how easy it is to overshoot and how hard it is to estimate without knowing the flow rate.
Statistics: Posted by Weizenberg — Sun Mar 26, 2017 10:41 am
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If I were to guess, I would say 10 to 12 mg/l
I plan on installing a wort wizard, or some custom variation.
Any techniques, or suggestions for upgrading this process would be appreciated.
Statistics: Posted by Crunk — Sun Mar 26, 2017 9:59 am
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I took the time compare the flavors of what I'm looking for, and what I currently drink, the similarity is incredibly closers to what I'm trying to achieve.
The wort going to the fermentor was considerably clearer than any other batch that I have brewed.
The cleaning process afterwards, was also considerably easier for reasons I can only contribute to a sealed system keeping all of the solid material moist.
The final aroma from my sample pulled from the sample port was outstanding, I filled my fermentor through the sample port to keep air out, I also put my grain into the mash tun sealed it and filled it from the bottom port to keep air out, I didn't have nitrogen to purge it, YET.
That is all for now.
Statistics: Posted by Crunk — Sat Mar 25, 2017 5:46 pm
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