I have so many questions about the low O2 paper

[Bryan R]

Ok.. Where to start...

Oh yea, have you tried it? So much debate over hypothetical nothings.

Tri-clad bottoms help with scorching, my decoctions are with a PID controlled induction cooker.

Add 24ppm to your next beer. Hell tincture one in the glass now.. Does it get magical?

Competitions are far from the proper data points, but if you so choose, ask Ancient about his medals with lowdo beer. He basically just swept a whole competition.

Oxidation is about temperature and saturation, but wet milling and spritzing with SMB to condition is not out of the question.

If you are so hard pressed on data points I urge you to try the method outlined and bring your findings back here. You are missing the forest for the trees.

[Owenbräu]

[Kit_B]

[ajk]

[Roachbrau]

How much of an impact does it make? It's night and day. That's why all who have experienced it are advocating for the mini mash test if you want the proof. Seriously, just try it.

Ya know how your wort tastes like wort? This will not. It will taste like pure, clean, sweet, unadulterated sugar, with all the lovely malt flavors on top of it. A helles will taste like honey and breakfast cereal, none of that weird husky bitter flavor that every one of us has always tasted in every other wort we made for years. This is pure sweetness. Try it

[uberg33k]

[Kit_B]

[Bryan R]

I always taste maltomeal(the hot breakfast cereal in vanilla flavor) and fresh honey. Oh, and angels and heaven.

[Roachbrau]

[uberg33k]