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I then put 1oz each in a paint strainer bag, dropped into a CO2 purged keg and filled.
Hops stay in till keg is kicked.
Statistics: Posted by Feurhund — Sun Aug 28, 2016 9:43 am
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Statistics: Posted by Natebriscoe — Sat Aug 27, 2016 12:01 pm
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If you follow the recommended doses in the paper, the mash and sparge averages out to about 60 mg/l overall. So contrary to a lot of what has been said by people not on this forum, the amount of sodium added to the water profile is only about 0.24 * 60 = 14.4 ppm. The 24 ppm sodium is only added to the mash water, but it gets diluted by the sparge water.
40-50 works just as well with my tight system, and in my book the less I need to use the better.
Statistics: Posted by Techbrau — Fri Aug 26, 2016 8:51 pm
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Well, it worked! This beer has 10% flaked red wheat and 10% flaked oats with the rest crisp pale ale malt.
Saturated with Citra, Mosaic and Galaxy and fermented with both Conan(heady topper strain) and London ale III.
Hops come through bright and clear and the mouthfeel is silky and full but not heavy. The malt is there too with a pleasant fresh grain backbone. LODO definitely improved the beer all around. Glad I went 10 gallons on this batch.
Statistics: Posted by Feurhund — Wed Aug 24, 2016 9:44 pm
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I am wondering what effect LODO would have on a beer like this and knowing that oxygen fades hop aroma and flavor, if it might improve it.
Thank you for your input!
Statistics: Posted by Feurhund — Mon Jul 04, 2016 10:47 pm
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