German Brewing

I am surprised we never had a place where people could question, or get clarification on the PDF. On the last podacast I was on, they had many questions, and I see many questions in general on the PDF. So let us use this and get them out there in a hope to further the awesomeness that is Low oxygen Brewing! We can use this as a group discussion for revisions as well, what would you like to see in the future.

Which podcast was that?


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Add that to the list of things, I am working on!

An attachment or appendix with the mini mash procedure would be a nice touch. Many people inquire about the equipment required for Low O2 brewing and wonder whether the results are worth it for them.

The mini mash procedure is of course the lowest cost, highest producer of results that one could try before re-tooling.

I see a lot of people instantly freak out, cause they think it's requires so much time, effort and equipment. However I think one can get a great handle on what low oxygen brings by just tweaking their process slightly. I look at the PDF as a sure fire way to gurantee success every time, but I think you can certainly improve your beers with minimal effort.
Use the yeast method of deoxygenation( preboil and cool would be more advanced)
Add some form of antioxidant( campden, powdered meta, or antiox-c)
Be gentle with transfers and splashing
Boil gently(simmer) and target 10% boil off
Pitch healthy quantities of yeast and do not do the traditional( new traditional anyway) high ramp at the end.
If you have a spunding device spund, or easier yet ferment to gravity in the primary and sugar carbonate your packaging device.

If you were to follow this it should net you a noted improvement in your beer. It may not be the BEST it can be, but it will wet your appetite!

To save you some time, here are some clarifications that have already been penned to paper so to speak based on feedback from members here and experimentation from several folks on the site.

viewtopic.php?f=13&t=547&p=6110#p6110