stosh
Well-Known Member
I'm writing a brew day manual so I can venture further down the rabbit hole of LODO brewing. I may have found a use for my perfectionism...
I'm fascinated with this whole low oxygen brewing idea. I don't know about the rest of you but one of the first things I learned when I started out was that O2 was no good (except during fermentation) and that it could affect the final product. That being said, I would think everyone would want to try to reduce/eliminate O2 best as possible from their brew day.
I brewed a small test batch in which I incorporated a mash cap, under letting, simmering boil, minimal (bordering on no) stirring, pre boiling strike water, full volume mash, conditioning my grain, and turning the mill by hand to keep RPM low. I don't expect any change in the beer at this point since I didn't use meta or brewtan b. I'm proficient at closed transfers using CO2 but probably need to use something besides StarSan?
Do I understand this correctly? The idea of spunding is to transfer to a keg (if kegging) a few gravity points before fermentation is done in order to take advantage of oxygen scavenging and natural carbonation and you figure out what the FG is by doing a FFT?
If a FFT can't be done can I visually guesstimate when to transfer? Say right after the yeast drops, or bubble activity slows considerably? Someone mentioned in one of the posts to start spunding on the "downside" of fermentation.
Wondering if pulling a vacuum on the keg before transferring would help? Just threw that out there. I haven't given it any thought.
I'm fascinated with this whole low oxygen brewing idea. I don't know about the rest of you but one of the first things I learned when I started out was that O2 was no good (except during fermentation) and that it could affect the final product. That being said, I would think everyone would want to try to reduce/eliminate O2 best as possible from their brew day.
I brewed a small test batch in which I incorporated a mash cap, under letting, simmering boil, minimal (bordering on no) stirring, pre boiling strike water, full volume mash, conditioning my grain, and turning the mill by hand to keep RPM low. I don't expect any change in the beer at this point since I didn't use meta or brewtan b. I'm proficient at closed transfers using CO2 but probably need to use something besides StarSan?
Do I understand this correctly? The idea of spunding is to transfer to a keg (if kegging) a few gravity points before fermentation is done in order to take advantage of oxygen scavenging and natural carbonation and you figure out what the FG is by doing a FFT?
If a FFT can't be done can I visually guesstimate when to transfer? Say right after the yeast drops, or bubble activity slows considerably? Someone mentioned in one of the posts to start spunding on the "downside" of fermentation.
Wondering if pulling a vacuum on the keg before transferring would help? Just threw that out there. I haven't given it any thought.