Brewing a Bavarian Helles

[wobdee]

This lodo brewing really opens a lot of new doors, almost like your a virgin again.

[Owenbräu]

[bjanat]

Made a 5 liter starter with 2 packs of 830 purepitch last night, on a stir plate, at 12C. The recommended strains were not available. Planning on cold crashing tomorrow morning and brewing tomorrow night. It's for 20 liters. It's supposed to have more diacetyl than 838, maybe I should do a diacetyl rest after all?


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[Owenbräu]

[KenLenard]

[Owenbräu]

The more amazing your first attempt, the more you'll be hooked

[KenLenard]

Guys: Help set me straight on something else... I have mentioned already that I have splashed and aerated my way through many batches of beer. Many of my recent beers (last 2-3 years), I have been very happy with and I'm talking all beer styles. The paper has a sort of "all or nothing" feel to it which I do not doubt but I do question my ability to keep O2 under that kind of control. I'm not trying to do this in a lazy way but I do believe there will be challenges at least at the beginning especially with my system. Does anyone think that there is any midway point in this? IOW, if I take some of these steps and reduce O2 but not as much as the paper suggests, is there a benefit? Will I see any improvement in the beer if I reduce my O2 by say... 75%? Just thinking out loud.

[Kit_B]

What was stated in the paper is basically a disclaimer to say that if you don't follow instructions, we make no guarantees of your results.

By tackling the vast majority of oxygen before you mash, you're definitely going to see drastic results, in your wort.
What happens beyond that it up to you.
Staling happens at all points in the process of brewing...
From the stages of raw ingredients, to the final glass.
We simply wanted to share what we found was a straight-forward attempt at oxygen mitigation, for all the stages that we were able to address.

[mpietropaoli]

Ken, as a neophyte to this, I can say that we essentially did what you describe above as our first crack at it, and the fermenter/gravity sample tasted like nothing I've ever had before. Certainly not other fermenter samples! So I'm not sure if we successfully executed everything, but it sure tasted different. So I hope so. Now comes the hard part: the cold side.

I will predict that the gents here will say, "no, there is no halfway" (see my autosignature, or the entirety of Rocky IV if you need a reminder). HOWEVER, remember that the SMB is protecting the phenol and your wort on the hot side. Read: it won't be perfect on a homebrew scale, but thats what the SMB is for.

[Owenbräu]