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Re: Experiences and issues with low O2 process
Posted: Mon Jun 06, 2016 2:50 pm
by Brandon
Re: Experiences and issues with low O2 process
Posted: Thu Jun 09, 2016 6:09 pm
by bjanat
For those who do no sparge, what is the water to grain ratio?
After making the mistake of doing a decoction the first time, I'm thinking of doing 10kg of grain for 50 liters of water in a Speidel I can borrow. As the max is 12kg, it should leave room for circulation.
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Re: RE: Re: Experiences and issues with low O2 process
Posted: Thu Jun 09, 2016 6:53 pm
by bensonledbetter
Re: Experiences and issues with low O2 process
Posted: Sat Jun 11, 2016 7:13 pm
by Taswegian
Re: Experiences and issues with low O2 process
Posted: Mon Jul 11, 2016 7:57 am
by bjanat
I did a no sparge yesterday with the 50 liter Speidel, dough-in with 45 liters, and added 20 liters more. There was about 5cm between the water level and the lid. With 11kg of malt, I got an OG of 1046.
Re: Experiences and issues with low O2 process
Posted: Tue Jul 12, 2016 2:34 am
by bjanat
used a low and wide box from Ikea, spread out the grains, and sprayed 2% water with lactic acid. First time using a mill. Thinking about a way to connect a pipe from this box to the mill, and make a closed system that can be purged with co2.
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Re: Experiences and issues with low O2 process
Posted: Fri Sep 23, 2016 2:14 pm
by Natebriscoe
I have noticed my lagers now take forever to clear up, since reducing mash oxygen. Which I understand has an effect on clarity, but they don't really seem to ever clear (really just lagers).
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Re: Experiences and issues with low O2 process
Posted: Fri Sep 23, 2016 5:23 pm
by Weizenberg
Insufficent boil can be the culprit
Re: RE: Re: Experiences and issues with low O2 process
Posted: Fri Sep 23, 2016 7:07 pm
by Natebriscoe
Re: Experiences and issues with low O2 process
Posted: Fri Sep 23, 2016 10:36 pm
by Techbrau
It could be your fermentation.
I've noticed three things that dramatically help my beer clear up and mature faster (and stay fresher longer):
1) Beginning the ramp down to lager temperature much later
2) Carrying as little yeast as possible into the lager keg
3) lagering warmer
Specifically, I pitch at 6c, ferment at 9c with no pressure until 2-3% extract remains. Then, I allow the pressure in the primary vessel to start building to 0.5 bar. When 1% extract remains, I cool to 6c over the course of 2 days, then let the beer sit at 6c for another day. By this time, I've got 0.3 to 0.5% remaining fermentable extract, and most of the yeast has dropped out. I rack to my lager keg now - the beer is clear enough to read through in the liquid transfer line (but still appears cloudy when poured into a glass). I raise the pressure to 1 bar in the lagering vessel and let the beer ferment to FG at 6c - this takes another couple days. Then, I cool by 1c/day to 3c. I hold 3c for another 2-4 weeks, at which point the beer is clear and ready to drink.