Simplicity in German Brewing

[lupulus]

Not all German beers are great, Not all american beers are bad. There are many Americans that studied at Weihenstephan, so the knowledge is there.
The main difference about Germany is that many large breweries are set up for lagering, so they do not need to cut many corners. Most craft lagers in the US (the only exception I know is Gordon Biersch) are brewed cutting corners because of economic reasons; this cutting is mainly in brewing time not in ingredients.

[Brody]

[Brandon]

[Brody]

Never heard that about canning and O2, interesting. I think, if done properly canning works pretty well. I once cracked a heady topper that sat in my basement for almost a year and it still tasted fresh and hoppy.

[Brandon]

[Beersk]

[Bryan R]

500ppm!? You could only saturate to 8ppm in the beer at most.

[Beersk]

And you know this, how? I am misremembering what Sean posted, but he referenced something pretty surprising, I thought.

[Kit_B]

It is not possible to get 500ppm of DO.
At 0*C, you'd be lucky to have the ability to dissolve 15ppm, without using pure oxygen, continuously bubbled for quite some time.

Look into Chris White's experiments, on dissolved oxygen.
https://www.wyeastlab.com/comm_b_oxygenation.cfm
"It is important to remember that 8 ppm is the maximum level of dissolved oxygen that can be dissolved into wort when using air."

While he doesn't mention temperature, I would be so bold as to say Chris White has been generous, with this number.

[Bryan R]