Alternate methods for oxygen scavenging mash water

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brewcrew7
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Re: Alternate methods for oxygen scavenging mash water

Postby brewcrew7 » Mon May 09, 2016 10:46 am

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.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Mon May 09, 2016 11:18 am

Ancient Abbey wrote:The whole point is to avoid the time and cost of pre-boiling, especially if you brew 50-100L batches. My propane bill has gone up quite a bit.


True, so 1.6g/Gallon Yeast, 1.6g/Gallon DME, wait 45m, add SMS, then raise to strike temp? And this results in even lower DO than boil/chill? Sounds pretty simple.
Bryan R
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Re: Alternate methods for oxygen scavenging mash water

Postby Bryan R » Mon May 09, 2016 11:20 am

This is has not been tested, so I have no idea what if any flavor impacts you will have. JUST a FYI, and disclaimer.
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Bilsch
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Re: Alternate methods for oxygen scavenging mash water

Postby Bilsch » Mon May 09, 2016 11:57 am

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.
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Re: Alternate methods for oxygen scavenging mash water

Postby Techbrau » Mon May 09, 2016 5:26 pm

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?
If you always do what you've always done, then you'll always get what you've always gotten.
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Ancient Abbey
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Alternate methods for oxygen scavenging mash water

Postby Ancient Abbey » Tue May 10, 2016 12:08 am

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.
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uberg33k
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Re: Alternate methods for oxygen scavenging mash water

Postby uberg33k » Tue May 10, 2016 11:41 am

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.
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Ancient Abbey
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Re: Alternate methods for oxygen scavenging mash water

Postby Ancient Abbey » Tue May 10, 2016 11:56 am

uberg33k wrote: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.

Exactly
Last edited by Ancient Abbey on Fri May 13, 2016 9:41 am, edited 1 time in total.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Tue May 10, 2016 11:25 pm

Bilsch wrote:Definitely. This might only replace the boiling and cooling to reduce DO levels. Yeast dies above 140f so you'd still need the SMB for protection in the mash.


If yeast can make it to 140f I wonder if it makes sense to mash in at 135f and then raise to beta. Just to provide extra protection while introducing the grain. Or if you'd be too far from the temperature optimum for them to work much.
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bootlegnjack
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Re: Alternate methods for oxygen scavenging mash water

Postby bootlegnjack » Wed May 11, 2016 6:17 am

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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