lodo w/SMB vs lodo w/BB

[Techbrau]

Interesting that you find the brewtan wort to taste similar to malt extract. I have the same opinion, that Hido all-grain wort is more similar tasting to extract wort than it is to Lodo wort.

Makes me wonder if the key difference between extract and all-grain brewing boils down to the fact that malt extract is already completely oxidized (and subject to a lot of heat stress as well).

[caedus]

How did the Romans extract sulfites? Obviously the yeast produces it naturally, but have there been any records of them processing it?

[Techbrau]

http://blog.iwawine.com/2015/02/sulfites-in-wine

[Bilsch]

Beautifully well done Mr. AA!
Can't really argue with that photographic evidence.

[Bryan R]

[Owenbräu]

Yeah, I originally had it listed @ 80% pilsner, then decided to show the acid malt for folks. which makes it 77% pilsner. Oh well, I corrected it.

It is no substitute for SMB, but it has a great mechanism of action for protecting downstream from Fenton reactions, especially if you get more yeast than anticipated from carrying over too much extract when spunding.

[mchrispen]

[Weizenberg]

As far as I am concerned BB is out of bounds. I may change my opinion but to date I perceive it as unnecessary overhead.