Alternate methods for oxygen scavenging mash water

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catsnbeer
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Re: Alternate methods for oxygen scavenging mash water

Postby catsnbeer » Thu May 19, 2016 4:26 pm

The bakers yeast is a great proof of concept - could easily just use some starter (for your brew) yeast slurry instead. Would have the added benefit of being probably more active (fresher) and also not containing any of the stabilizers they use for lyophilization of bakers yeast.

Its really cool that there is a relationship between amount of yeast added and amount of DO, I wonder if it goes lower if you add even more yeast?

Its possible that your mash would just turn into a loaf of bread. :?:
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Ancient Abbey
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Re: Alternate methods for oxygen scavenging mash water

Postby Ancient Abbey » Thu May 19, 2016 5:29 pm

There is a lower limit due to the partial pressure driving O2 into the liquid. At a certain point, the yeast can only match ingress. Now, if you did this in a keg, I bet you could get it to nearly zero. Then you could use CO2 (beer gas or inert gas too) to transfer to the mash tun.
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bensonledbetter
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Re: RE: Re: Alternate methods for oxygen scavenging mash water

Postby bensonledbetter » Thu May 19, 2016 5:48 pm

Ancient Abbey wrote:There is a lower limit due to the partial pressure driving O2 into the liquid. At a certain point, the yeast can only match ingress. Now, if you did this in a keg, I bet you could get it to nearly zero. Then you could use CO2 (beer gas or inert gas too) to transfer to the mash tun.

So purge the keg like you're about to rack beer into it (sanitizer to the brim pushed out with CO2), fill with your brewing water that had been inoculated with the yeast and a little sugar, and let it go to town using up that oxygen.

I like it. Just need some bigger or more kegs to pull this off.

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Brandon
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Re: Alternate methods for oxygen scavenging mash water

Postby Brandon » Thu May 19, 2016 7:23 pm

Do you sometimes feel like you're in eastern Europe in the 1800s? That's basically where we are, trying to start from the Prussian, Sachsen, Bavarian, Austrian eras of brewing and move forward, recreating the evolution of technologies of the time (decoction, thermometer, grain kilning, refrigeration) and working towards the advanced brewing techniques of today. (while I listen to more Bavarian radio). But I feel like that's what we need to do, start from then and move forward, step by step, to really nail various styles. Each has its own set of criteria and dependencies.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Sun Jun 05, 2016 2:40 pm

Curious, has anyone tried this in a full batch yet?
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Bilsch
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Re: Alternate methods for oxygen scavenging mash water

Postby Bilsch » Mon Jun 06, 2016 9:35 pm

I have tried it on a 8 gal batch of water for scale but did not brew with it. It is on my list of things to do though.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Mon Jun 06, 2016 10:30 pm

I might do it tomorrow
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Weizenberg
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Re: Alternate methods for oxygen scavenging mash water

Postby Weizenberg » Tue Jun 07, 2016 5:53 am

A few years back someone mentioned on hobbybrauer that dead yeast cells are highly undesirable. Whether this is substantiated or not I don't know... However it may be worth a consideration before trying this.
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bensonledbetter
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Re: RE: Re: Alternate methods for oxygen scavenging mash water

Postby bensonledbetter » Tue Jun 07, 2016 6:27 am

Weizenberg wrote:A few years back someone mentioned on hobbybrauer that dead yeast cells are highly undesirable. Whether this is substantiated or not I don't know... However it may be worth a consideration before trying this.

My only experience with dead yeast cells in a beverage is when I have pasteurized. I make a hard lemonade which I back sweeten after fermentation is done. Because I want some residual sweetness, and I don't want bottle bombs, I'll pasteurize the bottles when the carbonation level is where I want it, killing the yeast and stopping further fermentation.

I since have moved on to kegging, but I didn't detect any off flavors in doing this. I also know that many folks do the same with ciders and anything else they want to be fizzy, sweet, and they don't have a kegging system to accomplish this.

Just one data point taken from my experience. I'll be interested to hear what your results are.
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doctorjames
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Re: Alternate methods for oxygen scavenging mash water

Postby doctorjames » Tue Jun 07, 2016 8:36 am

Weizenberg wrote:A few years back someone mentioned on hobbybrauer that dead yeast cells are highly undesirable. Whether this is substantiated or not I don't know... However it may be worth a consideration before trying this.


That's curious — did they mean specifically undesirable in the mash? Malt already contains plenty of wild yeast cells and yeast is of course sold as a Reinheitsgebot compliant nutrient to be added to the boil, with Weihenstephan involved in the development: http://www.danstaryeast.com/system/files/pdfs/servomyces_d50_jan09_0.pdf

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