Alternate methods for oxygen scavenging mash water

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phishie
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Re: Alternate methods for oxygen scavenging mash water

Postby phishie » Tue Aug 09, 2016 10:46 am

I think I'm going to try this with my next batch to avoid pre-boiling.

The night before brew day I'm going to add the following to 4 gallons of distilled water:

6.5g Red Star Active Dry Yeast
3.5g Dextrose

Start brew day about ~15-18 hours later, I will still add 100mg/L SMB to the water @ strike temp. Look good?
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Tue Aug 09, 2016 12:51 pm

Maybe other's can comment about ideal timing. I believe SMS takes a little bit of time to work so I add it before hitting the heat to ramp up to strike temp.

I like the idea of mashing in a bit lower (<140f) so the yeast is still alive and scavenging during dough in but I imagine if the SMS is active it's killing yeast?
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Ancient Abbey
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Re: Alternate methods for oxygen scavenging mash water

Postby Ancient Abbey » Thu Aug 11, 2016 9:34 am

Brody wrote:Maybe other's can comment about ideal timing. I believe SMS takes a little bit of time to work so I add it before hitting the heat to ramp up to strike temp.


I've not observed this myself. If you stand over the kettle when you add the SMB, then your eyes and lungs will immediately let you know the SO2 is instantly generated and volatilized. Test with chloramines show SMB to work nearly instantaneously as well. The more SO2 that is lost, the more the equilibrium will shift to generate more. I add it just minutes before I need it.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Thu Aug 11, 2016 12:11 pm

Ancient Abbey wrote:
Brody wrote:Maybe other's can comment about ideal timing. I believe SMS takes a little bit of time to work so I add it before hitting the heat to ramp up to strike temp.


I've not observed this myself. If you stand over the kettle when you add the SMB, then your eyes and lungs will immediately let you know the SO2 is instantly generated and volatilized. Test with chloramines show SMB to work nearly instantaneously as well. The more SO2 that is lost, the more the equilibrium will shift to generate more. I add it just minutes before I need it.


Interesting - I wonder if adding it just before dough in at 135f (yeast still alive) would be ideal.
Bryan R
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Re: Alternate methods for oxygen scavenging mash water

Postby Bryan R » Thu Aug 11, 2016 12:48 pm

I would not dough in any less than 62c.
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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Thu Aug 11, 2016 3:23 pm

Bryan R wrote:I would not dough in any less than 62c.


Yea, thought is with an immediate rise and all may be fine. But of course that's more time and you could make a case that the SMS is there to protect against dough in O2.
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bensonledbetter
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Re: Alternate methods for oxygen scavenging mash water

Postby bensonledbetter » Fri Aug 26, 2016 2:10 pm

Anybody try this method with a sealed up keg yet? Add water, yeast and sugar, seal it up and let it ride. When brew day rolls around use CO2 to push it into your kettle and then add SMB.

Should be an easy way to prep your water well in advance of brew day.

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Brody
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Re: Alternate methods for oxygen scavenging mash water

Postby Brody » Fri Aug 26, 2016 2:41 pm

bensonledbetter wrote:Anybody try this method with a sealed up keg yet? Add water, yeast and sugar, seal it up and let it ride. When brew day rolls around use CO2 to push it into your kettle and then add SMB.

Should be an easy way to prep your water well in advance of brew day.

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I haven't personally. The concept makes sense but I'd have to tie up 2 kegs to do this which would be a bit more of a pain for me.

Just setting it up overnight with the lid on the kettle seems to get it quite low. Also, I wonder if the turbulence from pushing the water from the kegs to the kettle would partially negate any reduced 02 benefit from having it sealed up tight.

If it makes sense for your setup I'd give it a shot.
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bensonledbetter
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Re: RE: Re: Alternate methods for oxygen scavenging mash water

Postby bensonledbetter » Fri Aug 26, 2016 2:50 pm

Brody wrote:The concept makes sense but I'd have to tie up 2 kegs to do this which would be a bit more of a pain for me.


Yeah, it'd tie up a couple kegs for me too. But I'm about to buy a few more for fermenting, so i should have room.

Don't have a DO meter, so I'm not keen on trying something that hasn't been measured. I think I'll just stick with the standard method described here for the time being.

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