German Brewing

How do you measure the ppm/hour?

I have the exact same set up now, but don't want to go over.

You take a batch of degassed water or wort, measure the DO level, run the pump for an hour, and then measure the DO level again.

I do it in spurts, because I'm using pure O2. Techbrau's is likely more accurate and gentle on the wort and yeast. I will run the O2 as low as possible for 5-10 minutes, then repeat that every hour or few. This is an area I plan on improving once I get some hot side equipment refined.

I wonder if you could achieve a lodo decoction using . You could do the typical lodo dough-in in a kettle with a boil screen, then drain off 40% of the mash (liquid only) into a mash tun where you hold it for the maltose rest. Boil what's left in the kettle, then reverse the flow, draining the liquid from the mash tun back into the kettle to hit the dextrinizaton rest. Thoughts?

There were several here who's hearts sunk when we learned decoctions weren't necessary for amazing beer. They are still used, and can be used in the lodo method. In general, you want to get in and out of the mash as quickly as possible, but you have to let the malt lot analysis tell you what mash profile you need for the style you are brewing. It's really that simple.

FWIW, the standard profile for evaluating German malts (Berliner Malt Program) is a step mash using 62C for 40 min, 72C for 30 min and 76C for 10 min.

In a decoction It is generally wise to add the boiled (hot) decoction back into the cooler rest mash and not the other way around to avoid damage to the enzymes. I cannot envision how moving the thin rest mash to another vessel and then back would work.