lodo w/SMB vs lodo w/BB

Infusion, Decoction, Step, etc

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Techbrau
German Brewing
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Re: lodo w/SMB vs lodo w/BB

Postby Techbrau » Sun Oct 16, 2016 8:33 pm

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).
If you always do what you've always done, then you'll always get what you've always gotten.
caedus
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Re: lodo w/SMB vs lodo w/BB

Postby caedus » Sun Oct 16, 2016 8:44 pm

How did the Romans extract sulfites? Obviously the yeast produces it naturally, but have there been any records of them processing it?
Techbrau
German Brewing
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Re: lodo w/SMB vs lodo w/BB

Postby Techbrau » Sun Oct 16, 2016 8:54 pm

If you always do what you've always done, then you'll always get what you've always gotten.
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Bilsch
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Re: lodo w/SMB vs lodo w/BB

Postby Bilsch » Mon Oct 17, 2016 1:50 am

Beautifully well done Mr. AA!
Can't really argue with that photographic evidence.
Bryan R
Braumeister
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Re: lodo w/SMB vs lodo w/BB

Postby Bryan R » Mon Oct 17, 2016 9:45 am

Ancient Abbey wrote:
The Helles:
OG: 11.4 P
FG: 2.7 P
IBU: 15
EBC: 7

87% Best Pilsner
15% Best Vienna
5% Best Light Munich
3% Sauermalt


Couple of things...

Nice work achieving a 110% grain bill, I have been trying to do that for years and never succeeded ;)

I tested Brewtan years ago when it used to be Tanal-b, I saw zero impact or benefit to my style of brewing, and deemed it a lame duck. Tanal-a on the other hand is a great product to keep wheat beers turbid, I have used it with much success. It pays to have a commercial account and go right though wyeast
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Ancient Abbey
German Brewing
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Re: lodo w/SMB vs lodo w/BB

Postby Ancient Abbey » Mon Oct 17, 2016 10:26 am

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.
- The best do the basics better -
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mchrispen
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Re: lodo w/SMB vs lodo w/BB

Postby mchrispen » Mon Oct 17, 2016 10:49 am

Weizenberg wrote:SMB has a long history in wine making and also brewing (I remember Tech digging out its use from some older English textbooks).

So that's a good 2 millennia. The romans already employed it.


You can say the same about tannin. It looks like BrewCraft is repackaging BB as hydrolyzed gallotannin for wine/mead.
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Weizenberg
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Re: lodo w/SMB vs lodo w/BB

Postby Weizenberg » Fri Oct 28, 2016 3:06 pm

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.
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