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Re: lodo w/SMB vs lodo w/BB
Posted: Sun Oct 16, 2016 8:33 pm
by 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).
Re: lodo w/SMB vs lodo w/BB
Posted: Sun Oct 16, 2016 8:44 pm
by caedus
How did the Romans extract sulfites? Obviously the yeast produces it naturally, but have there been any records of them processing it?
Re: lodo w/SMB vs lodo w/BB
Posted: Sun Oct 16, 2016 8:54 pm
by Techbrau
Re: lodo w/SMB vs lodo w/BB
Posted: Mon Oct 17, 2016 1:50 am
by Bilsch
Beautifully well done Mr. AA!
Can't really argue with that photographic evidence.
Re: lodo w/SMB vs lodo w/BB
Posted: Mon Oct 17, 2016 9:45 am
by Bryan R
Re: lodo w/SMB vs lodo w/BB
Posted: Mon Oct 17, 2016 10:26 am
by 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.
Re: lodo w/SMB vs lodo w/BB
Posted: Mon Oct 17, 2016 10:49 am
by mchrispen
Re: lodo w/SMB vs lodo w/BB
Posted: Fri Oct 28, 2016 3:06 pm
by 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.