German Brewing

So I couldn't do low o2 per the helles pdf, so I am playing with sparging with co2. I admit I see some merit in reduced o2 during mashing, but don't forsee it to be life changing. With that said I do have some helles that is a year+ old and still pretty damn good (with no o2 reducing procedures).

The idea is that the oxidative reactions happen within seconds of combining water with grain. Unless you provide oxidation protection within those crucial first minutes, you're probably not going to see any difference

The water was preboiled and co2 sparged, the mash tun with grain was sparged. Pretty much all parts but during the boil were co2 sparged. May not make it life changing, but I make a nice helles with out the extra process, so what's to loose.

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Ok, I wasn't sure what you were referring to by the term "sparging." It may help, I saw a marginal benefit by just preboiling the water, but it wasn't until employing active protection with sulfites that the heavens opened up and angels started singing.

If you're happy with your current beer, then by all means, do what you do. I just wanted to clarify the process we outlined

Have you tried the mini-mash? If not, then you should give it a whirl.

Little update, there is a pretty noticeable difference when the grist and bk are sparged with co2 prior to filling.

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How so?

Malt flavors, similar to adding smb. Even with using smb, sparging the bk before runoff seems to help substantially.

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I'm assuming the word "sparging" is interchangeable with "purging" in this thread?