Experiences and issues with low O2 process

Infusion, Decoction, Step, etc

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Re: Experiences and issues with low O2 process

Postby Brandon » Mon Jun 06, 2016 2:50 pm

Bryan R wrote:I had had no issues, and I know Tech has been down to .06. I know its not optimum, but for our intents and purposes it works a treat.


I would love to have one that is more accurate...however, that is only worthwhile if I NEED one that is that accurate. I'm still tightening up leaks and suspect that by the time I get close enough the qualitative results will be fine and I won't need it. Like we've posted before the O2 meter in the original context was mostly useful for zeroing in on the problem, not so much optimizing the last .001%.
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Re: Experiences and issues with low O2 process

Postby bjanat » Thu Jun 09, 2016 6:09 pm

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

Postby bensonledbetter » Thu Jun 09, 2016 6:53 pm

bjanat wrote: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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This depends entirely upon your system's parameters for grain absorption of water, boil off rate, dead space, etc. Every system is different.

For my system my grain absorption is 0.08 gallons per pound, evaporation at 0.75 gallons per hour, and dead space in the kettle at 0.75 quarts.
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Re: Experiences and issues with low O2 process

Postby Taswegian » Sat Jun 11, 2016 7:13 pm

bjanat wrote: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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I get 65% efficiency no-spage (OG up to 15P/1.060) and grain absorption of about 1.2L per Kg of grain. 10Kg of grain in 50L of water would give me about 38L of 1.053 wort (pre-boil). The water to grain ratio varies depending on the gravity of the wort that is needed.
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Re: Experiences and issues with low O2 process

Postby bjanat » Mon Jul 11, 2016 7:57 am

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.
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Re: Experiences and issues with low O2 process

Postby bjanat » Tue Jul 12, 2016 2:34 am

Image 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

Postby Natebriscoe » Fri Sep 23, 2016 2:14 pm

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

Postby Weizenberg » Fri Sep 23, 2016 5:23 pm

Insufficent boil can be the culprit
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Re: RE: Re: Experiences and issues with low O2 process

Postby Natebriscoe » Fri Sep 23, 2016 7:07 pm

Weizenberg wrote:Insufficent boil can be the culprit

Possible, but it's the same boil i have always done.
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Re: Experiences and issues with low O2 process

Postby Techbrau » Fri Sep 23, 2016 10:36 pm

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.
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