Antioxin SBT

Infusion, Decoction, Step, etc

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Weizenberg
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Re: Antioxin SBT

Postby Weizenberg » Tue Apr 25, 2017 1:49 am

I don't use that stuff.

The only concession I'm making is to add SMB, but only as much as necessary.
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Re: Antioxin SBT

Postby Big Monk » Tue Apr 25, 2017 8:16 am

Cavpilot2000 wrote:I've been getting lower than expected pH too. Maybe my sauermalz is more potent that Bru'neater's reference baseline. I've ended up with a full 0.1 lower than planned. (Yes I am taking into account the S/KMB's acidification).


What brand of Sauermalz are you using?
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Re: Antioxin SBT

Postby Cavpilot2000 » Tue Apr 25, 2017 9:50 am

Big Monk wrote:
Cavpilot2000 wrote:I've been getting lower than expected pH too. Maybe my sauermalz is more potent that Bru'neater's reference baseline. I've ended up with a full 0.1 lower than planned. (Yes I am taking into account the S/KMB's acidification).


What brand of Sauermalz are you using?

Pretty sure it's Weyerman, but I'm going to check with my LHBS to make sure that's what he's putting out.
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Weizenberg
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Re: Antioxin SBT

Postby Weizenberg » Tue Apr 25, 2017 12:31 pm

Time to make Sauergut instead. Do you guys need help building a reactor? It's quite straightforward and can be done without great expense.
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Re: Antioxin SBT

Postby Cavpilot2000 » Tue Apr 25, 2017 12:47 pm

Weizenberg wrote:Time to make Sauergut instead. Do you guys need help building a reactor? It's quite straightforward and can be done without great expense.

I think if I add another appliance to my brewery (you need a fridge/cooler, right?), SWMBO may actually kill me.
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Weizenberg
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Re: Antioxin SBT

Postby Weizenberg » Tue Apr 25, 2017 1:45 pm

No fridge needed. I don't know where you get that idea from.

You need to keep it at 46-48C for 24 hours, maybe 36. That's it.

You can get reptile heat cable and a simple stc1000 with thermostat to do this. Wrapping a 5l Growler with insulation wrap + heating coil does the job. That's highly portable.

If you don't make Sauergut, you don't make a decent Helles. Seriously, you won't. You are missing a huge range of flavours, yeast nourishments and whatnot. It's more than just a pH lowering agent. It's THE most distinctive ingredient in German brewing.

viewtopic.php?f=49&t=112&p=465&hilit=sauergut#p465
viewtopic.php?f=46&t=533&p=5880&hilit=sauergut#p5880

Simple!
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Re: Antioxin SBT

Postby Cavpilot2000 » Tue Apr 25, 2017 2:43 pm

Weizenberg wrote:No fridge needed. I don't know where you get that idea from.

You need to keep it at 46-48C for 24 hours, maybe 36. That's it.
You can get reptile heat cable and a simple stc1000 with thermostat to do this. Wrapping a 5l Growler with insulation wrap + heating coil does the job. That's highly portable.
If you don't make Sauergut, you don't make a decent Helles. Seriously, you won't. You are missing a huge range of flavours, yeast nourishments and whatnot. It's more than just a pH lowering agent. It's THE most distinctive ingredient in German brewing.
viewtopic.php?f=49&t=112&p=465&hilit=sauergut#p465
viewtopic.php?f=46&t=533&p=5880&hilit=sauergut#p5880

Simple!

Hm. I might need to look into it. I knew there was a temperature control element involved - I just assumed it was cooling, not heating.

I know sauergut is ideal for flavor, and I hope to get there eventually (maybe sooner rather than later). In the meantime I do liberally use sauermalz as much as possible instead of simply relying on lactic acid. Degrees and increments, degrees and increments.

I am planning a Helles sometime in my next couple of brewdays, so maybe I'll work on sauergut for that (I dove into Low O2 brewing with other styles (Pils, Keller, Wheat ale) and have yet to try the Helles route).
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Weizenberg
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Re: Antioxin SBT

Postby Weizenberg » Tue Apr 25, 2017 4:27 pm

It's really easy to make. Unhopped wort into growler, put a handful of malt grain (whole) into it. Set thermostat to 48C, come back after 24 hrs. Done.

It's much cheaper than technical acid (and acidulated malt). It also has it's very distinct flavour contribution (think saison, think sour mash). People who have tried it eventually became ardent proponents of it. You won't get that from acidulated malt.

SG also has a redox potential. Considering how much people invest in this hobby, it's surprising so few are seeing the value of SG.

Odd.
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Re: Antioxin SBT

Postby bjanat » Tue Apr 25, 2017 5:06 pm

Weizenberg wrote:It's really easy to make. Unhopped wort into growler, put a handful of malt grain (whole) into it. Set thermostat to 48C, come back after 24 hrs. Done.

It's much cheaper than technical acid (and acidulated malt). It also has it's very distinct flavour contribution (think saison, think sour mash). People who have tried it eventually became ardent proponents of it. You won't get that from acidulated malt.

SG also has a redox potential. Considering how much people invest in this hobby, it's surprising so few are seeing the value of SG.

Odd.

I have seen the light, and used it for the last six month. Came in second in two categories in the national Norwegian homebrew competition with a belgian blond and a gose.
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Re: Antioxin SBT

Postby Cavpilot2000 » Tue Apr 25, 2017 7:43 pm

Weizenberg wrote:It's really easy to make. Unhopped wort into growler, put a handful of malt grain (whole) into it. Set thermostat to 48C, come back after 24 hrs. Done.

It's much cheaper than technical acid (and acidulated malt). It also has it's very distinct flavour contribution (think saison, think sour mash). People who have tried it eventually became ardent proponents of it. You won't get that from acidulated malt.

SG also has a redox potential. Considering how much people invest in this hobby, it's surprising so few are seeing the value of SG.

Odd.


Okay, I think you've got me sold. I'll look up your links and do it. Don't be surprised if I come back to you with questions though...

Like these:
Is timing important? Like with a yeast starter, you need a few days for it to ferment and multiply and then cold crash and decant - more than a day or two plus or minus your target day, and it is less effective. Do you need to prepare it X days before planned use, or does it keep for a while? Are you relying on an active culture (where timing might be important) or just their byproducts (less important)?

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