German Brewing

Thanks for testing!

I know the data is forthcoming but I am hoping we can eventually use SG as both redox agent AND pH reduction instead of using acid malt and the SMB but we have to start somewhere... Eliminates the yeast/bacteria and SMB concern too. Might have to do 2 generations and skip SMB to start first generation but 2nd generation results might really be worth all the fuss.

This is all very interesting to be sure.
It is possible that the lacto in the sauergut I used to inoculate the new batch was deceased however I doubt that. It was stored immediately after making at a constant 2c in the dark. My gut feeling (pun intended) was the sulfites did them in.

That begs the question.. why would low oxygen wort be necessary to make sauergut anyway. Even if there was a total loss of fresh malt flavor in the SG batch would that really matter?

So I've been thinking: is lacto's oxygen uptake comparable to yeast? I'm curious as to how effective it would be to pitch some dextrose/dme and a small amount of lacto culture into the strike water the night previous. Omega labs has a lacto strain that ferments happily at 21* Celsius, so with a little planning and forethought you could drop the pH, get some sauergut flavor, and de-oxy all at the same time.

If lactobacillus was capable of scavenging oxygen with any appreciable rate would not a traditional long acid rest have worked to reduce DO levels of the mash? And if so, shouldn't employing that process have created beers with noticeably better malt freshness?

That makes me wonder if it's feasible to mash in at say ~35c with a dose of active yeast. There should be adequate malt sugars present from malting of the grain to fuel the yeast to reduce the DO of the whole lot to less than ~0.3ppm oxygen pretty quickly. Then heat the batch to beta rest without the same liability to oxidation you get while mixing in the grains at higher temperatures. Could this be a more Reinheitsgebot friendly way than using Nameta or just even allowing a much lower dose. Or maybe doughing in with yeast in a thicker mash around 35c, resting for 30 to 60 min to lower the DO then infusing with boiling water to beta range.

Just thinking out loud.

The one I made three days ago went well below 3.5, according to the ph-strip, kept it at 45C. Made some more wort, with DME due to lack of time, and fed some of the first one to the bottle.

Making a NE IPA right now, with dough-in at 40C with bread yeast and sugar, added boiling water with SMB to raise to 62C after 10min. Adjusted ph with 4:1 CaCl to gypsum, and about 3% SG. The wort tastes really good, I'm inclined to believe it makes a difference.


Sent from my iPhone using Tapatalk