Alternate methods for oxygen scavenging mash water

[brewcrew7]

Very cool Blisch! Thanks for taking the time and effort. This definitely makes me think twice about getting another burner (electric or propane) for this step and keeps my copper IC (for now) farther back in the process.

[Brody]

[Bryan R]

This is has not been tested, so I have no idea what if any flavor impacts you will have. JUST a FYI, and disclaimer.

[Bilsch]

Sorry if the post wasn't clear... This method has not been tested to brew a batch of beer. I simply posted it for discussion sake and so others might take the research farther then I have time for at the moment.

[Techbrau]

I think this method is so cool. One concern I do have though is what happens when you heat the water up to strike temperature, which will kill the yeast. Will their cell walls rupture, releasing all of the oxygen back into solution? Or will all of the oxygen have been already bound up into (presumably) stable sterols?

[Owenbräu]

The majority should have already been released as CO2 from respiration. Fatty acid formation for the phospholipids in the membrane and cell wall is carried out by NADP+ and NADPH. Any oxygen stored in (or on its way to) the mitochondrial may be released. By that time, the sulfite should take over and protect the wort.

[uberg33k]

I wonder if using an active saurgut system would then provide multiple benefits.

1. The acid in the saurgut would lower the pH to appropriate levels
2. The active cultures in the saurgut might scavenge oxygen
3. Once the yeast/bacteria are boiled, they release nutrients for future fermentation. This might eliminate or reduce the need for additional nutrients.

[Owenbräu]

[Brody]

[bootlegnjack]

Can't wait to hear how this turns out what a great idea. Already planning on adding it to next brew day.


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