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Low oxygen brewing: Difference between revisions
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Sources to review | Sources to review | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/wort-recirculation-manifold/ | ||
*http://www. | *http://www.themodernbrewhouse.com/brewing-methods/low-oxygen-brewing-malt-antioxidants/ | ||
*[http://www. | *[http://www.themodernbrewhouse.com/forum/viewtopic.php?f=4&t=956 tubing consideration] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1853 locline return] | ||
===Active Oxygen Scavengers=== | ===Active Oxygen Scavengers=== | ||
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*see Handbook of Brewing 10.8 | *see Handbook of Brewing 10.8 | ||
*http://www. | *http://www.themodernbrewhouse.com/ingredients/antioxin-sbt/ | ||
*http://www. | *http://www.themodernbrewhouse.com/wp-content/uploads/2016/12/Antioxidants-and-Flavor-Stability-Translated-Wurzbacher-2011.pdf | ||
====Sulfite==== | ====Sulfite==== | ||
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Brewtan B is an extract of gallotannins.<ref>[https://wyeastlab.com/brewtan "Brewtan B."] Wyeast.</ref> While this product isn't directly an oxygen scavenger, it does help avoid oxidation by facilitating removal of compounds that may promote oxidation and associated flavors.{{cn}} | Brewtan B is an extract of gallotannins.<ref>[https://wyeastlab.com/brewtan "Brewtan B."] Wyeast.</ref> While this product isn't directly an oxygen scavenger, it does help avoid oxidation by facilitating removal of compounds that may promote oxidation and associated flavors.{{cn}} | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/brewtan-b-dosing/ BrewTan B dosing] | ||
====Ascorbic Acid==== | ====Ascorbic Acid==== | ||
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Coming soon! | Coming soon! | ||
I am milling immediately before dough in and then pouring the grist on top of the strike water. I let it precipitate, or sink in, at its own pace. This seems to me a functional equivalent of underletting, from the perspective of the relative motions of grist and liquor. I end up with the grain nicely dispersed -- I give it a brief stir to confirm, but I find no dough balls at all -- and unlike when I used to stir the grain in rather than just let it sink, I see very little in the way of bubbling and foaming during the process. This indicates to me that the grain is not taking much air down with it. I suppose that if the grist case and headspace could be purged the method would be brought nearer to perfection, but hey, this is one of those points where I let my antioxidants take up the slack. The evidence of the results from the totality of my current process indicates that this is working quite well for me. I pour slowly(ish) but in a single batch. When I'm done pouring there's still a small raft of grain on the surface which gently sinks. It just takes a couple of minutes including a quick homogenizing stir to get all doughed in. Then it's cap on and done.<ref>[http://www. | I am milling immediately before dough in and then pouring the grist on top of the strike water. I let it precipitate, or sink in, at its own pace. This seems to me a functional equivalent of underletting, from the perspective of the relative motions of grist and liquor. I end up with the grain nicely dispersed -- I give it a brief stir to confirm, but I find no dough balls at all -- and unlike when I used to stir the grain in rather than just let it sink, I see very little in the way of bubbling and foaming during the process. This indicates to me that the grain is not taking much air down with it. I suppose that if the grist case and headspace could be purged the method would be brought nearer to perfection, but hey, this is one of those points where I let my antioxidants take up the slack. The evidence of the results from the totality of my current process indicates that this is working quite well for me. I pour slowly(ish) but in a single batch. When I'm done pouring there's still a small raft of grain on the surface which gently sinks. It just takes a couple of minutes including a quick homogenizing stir to get all doughed in. Then it's cap on and done.<ref>[http://www.themodernbrewhouse.com/forum/viewtopic.php?f=4&t=1559 "Milling into strike water"]</ref> | ||
===Capping the mash=== | ===Capping the mash=== | ||
Coming soon! | Coming soon! | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/limiting-oxygen-exposure-on-the-hot-side-via-caps/ | ||
*https://www.youtube.com/watch?v=CKnVF0CVmRY | *https://www.youtube.com/watch?v=CKnVF0CVmRY | ||
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Coming soon! | Coming soon! | ||
A tailored batch sparge method is used successfully by some low oxygen brewers.<ref>http://www. | A tailored batch sparge method is used successfully by some low oxygen brewers.<ref>http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1025</ref><ref>http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1167</ref> | ||
==Boiling and Chilling== | ==Boiling and Chilling== | ||
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* Hops https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x | * Hops https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2011.tb00472.x | ||
*http://www. | *http://www.themodernbrewhouse.com/brewing-methods/trub-seperation-why-and-how/ | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/low-oxygen-boiling/ | ||
*https://onlinelibrary.wiley.com/doi/10.1002/jib.17 | *https://onlinelibrary.wiley.com/doi/10.1002/jib.17 | ||
*http://www. | *http://www.themodernbrewhouse.com/brewing-methods/low-oxygen-brewing-and-hops/ | ||
==Yeast and Fermentation== | ==Yeast and Fermentation== | ||
Coming soon! | Coming soon! | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/oxygenation-of-yeast/ | ||
*http://www. | *http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1779 | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/lager-yeast-there-has-to-be-an-easier-way/ | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/lagering/ | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/cold-fermentation-practices/ | ||
===Dry hopping=== | ===Dry hopping=== | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/low-oxygen-dryhopping/ | ||
==Packaging== | ==Packaging== | ||
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*https://tapintohach.com/2012/06/18/total-package-oxygen-101-measuring-tpo-in-bottle-conditioned-beer/ | *https://tapintohach.com/2012/06/18/total-package-oxygen-101-measuring-tpo-in-bottle-conditioned-beer/ | ||
*https://www.researchgate.net/profile/Anita_Van_Landschoot/publication/293337388_Effect_of_pitching_yeast_preparation_on_the_refermentation_of_beer_in_bottles/links/579cf9ee08ae802facbb976d/Effect-of-pitching-yeast-preparation-on-the-refermentation-of-beer-in-bottles.pdf | *https://www.researchgate.net/profile/Anita_Van_Landschoot/publication/293337388_Effect_of_pitching_yeast_preparation_on_the_refermentation_of_beer_in_bottles/links/579cf9ee08ae802facbb976d/Effect-of-pitching-yeast-preparation-on-the-refermentation-of-beer-in-bottles.pdf | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/beer-serving-oxygen-ingress/ Oxygen ingress during packaging and serving] | ||
*https://www.precisionfermentation.com/blog/natural-beer-carbonation-spunding/ | *https://www.precisionfermentation.com/blog/natural-beer-carbonation-spunding/ | ||
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Shortly after active fermentation has begun, drain 100-200mL (or however much you need to read specific gravity) into a small sanitized vessel (like a flask or jar). Cover it loosely or fit with an airlock, and put it somewhere warm. | Shortly after active fermentation has begun, drain 100-200mL (or however much you need to read specific gravity) into a small sanitized vessel (like a flask or jar). Cover it loosely or fit with an airlock, and put it somewhere warm. | ||
Continuously stirring the FFT because it will cause a falsely low FG. Some people prefer to avoid stirring it so that the FFT reports the true final measurement. Others prefer to stir it so they can start estimating well in advance when they'll be spunding, and they just assume that the main batch will finish about 0.5°P higher than the FFT. (Your mileage may vary.) It may reduce the offer by spinning the FFTs very slow with a short bar, just barely enough motion to keep the yeast from settling. It's been reported by multiple brewers using a slow stir method that the beer will finish within 1.001 of the FFT.<ref>http://www. | Continuously stirring the FFT because it will cause a falsely low FG. Some people prefer to avoid stirring it so that the FFT reports the true final measurement. Others prefer to stir it so they can start estimating well in advance when they'll be spunding, and they just assume that the main batch will finish about 0.5°P higher than the FFT. (Your mileage may vary.) It may reduce the offer by spinning the FFTs very slow with a short bar, just barely enough motion to keep the yeast from settling. It's been reported by multiple brewers using a slow stir method that the beer will finish within 1.001 of the FFT.<ref>http://www.themodernbrewhouse.com/forum/viewtopic.php?f=3&t=1469</ref> | ||
If if you are brewing ales and having difficulty keeping the FFT warm enough to ferment faster than the main batch, an incandescent bulb in a reflector lamp is useful for keeping it warm. Radiant heat is ideal (for FFTs and yeast starters) because anything blowing or circulating air with dust in it around a loosely foil covered flask may introduce microbial [[contamination|contaminants]]. Choose bulb wattage carefully, the flask has a greenhouse effect too. | If if you are brewing ales and having difficulty keeping the FFT warm enough to ferment faster than the main batch, an incandescent bulb in a reflector lamp is useful for keeping it warm. Radiant heat is ideal (for FFTs and yeast starters) because anything blowing or circulating air with dust in it around a loosely foil covered flask may introduce microbial [[contamination|contaminants]]. Choose bulb wattage carefully, the flask has a greenhouse effect too. | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/the-easy-fast-ferment-test-fft/ | ||
===Spunding=== | ===Spunding=== | ||
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This process isn't as hard as it sounds. The most annoying part is when the beer is are expected to be ready to package in the night or some time when you're away. If you have temperature control it’s gives you another lever to pull to slow down or speed up a little to spund at a more convenient time. | This process isn't as hard as it sounds. The most annoying part is when the beer is are expected to be ready to package in the night or some time when you're away. If you have temperature control it’s gives you another lever to pull to slow down or speed up a little to spund at a more convenient time. | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/why-do-we-spund/ | ||
*http://www. | *http://www.themodernbrewhouse.com/brewing-methods/fermenter-to-keg-spunding/ | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/spunding-automation-and-logic/ Spunding Automation and Logic] | ||
===Speise=== | ===Speise=== | ||
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Basically: Do the FFT and then spund via closed transfer to a purged keg. Consider using a floating dip tube to avoid the yeast sediment. | Basically: Do the FFT and then spund via closed transfer to a purged keg. Consider using a floating dip tube to avoid the yeast sediment. | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/kegging-care-guide-purging-transferring-stabilizing-finished-beer/ A guide to purging] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/carbon-dioxide-purity/ CO<sub>2</sub> purity and why it's important] | ||
{{#ev:youtube|Yj9t6kc4Cx4}} | {{#ev:youtube|Yj9t6kc4Cx4}} | ||
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* Rouse the yeast as often as possible by inverting the bottles and swirling. | * Rouse the yeast as often as possible by inverting the bottles and swirling. | ||
Done properly, and with rousing once or twice a day, the bottles will be fully carbonated in 1-3 days! Once carbonated, the bottles should ideally be stored cold. Cold storage slows down oxidation reactions from oxygen that enters through the cap seal. Unfortunately the beer will eventually stale,<ref>http://www. | Done properly, and with rousing once or twice a day, the bottles will be fully carbonated in 1-3 days! Once carbonated, the bottles should ideally be stored cold. Cold storage slows down oxidation reactions from oxygen that enters through the cap seal. Unfortunately the beer will eventually stale,<ref>http://www.themodernbrewhouse.com/brewing-methods/bottle-cap-oxygen-ingress-real/</ref> but, fresh flavors will linger months depending on how well the steps above were followed. | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/low-oxygen-bottle-filling/ | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/low-oxygen-bottling-methods/ | ||
*[http://www. | *[http://www.themodernbrewhouse.com/forum/viewtopic.php?f=2&t=1831 fermenter priming] | ||
===Canning=== | ===Canning=== | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/packaging-canning-beer-home/ | ||
==Recipes== | ==Recipes== | ||
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'''Podcasts''' | '''Podcasts''' | ||
*[https://podcasts.apple.com/us/podcast/low-oxygen-brewing-with-bryan-rabe/id976941329?i=1000445715460 Low Oxygen Overview with WNYBREWS] | *[https://podcasts.apple.com/us/podcast/low-oxygen-brewing-with-bryan-rabe/id976941329?i=1000445715460 Low Oxygen Overview with WNYBREWS] | ||
*http://www. | *http://www.themodernbrewhouse.com/podcast/ | ||
'''YouTube''' | '''YouTube''' | ||
*http://www. | *http://www.themodernbrewhouse.com/forum/viewtopic.php?f=12&t=1787 | ||
'''Articles''' | '''Articles''' | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/the-basis-of-low-oxygen-methodology/ Comparison of Weihenstephaner process with LOB] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-science-and-technology/the-system/ Bryan details the build of his brewing system] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/nectar-gods-revised-guide-brewing-low-oxygen-monastic-ales/ Brewing low-oxygen monastic ales] and [http://www.themodernbrewhouse.com/uncategorized/low-oxygen-trappist/ Low oxygen trappist ales] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-science-and-technology/the-reality-of-oxygen-ingress/ Hot-side oxygen ingress] | ||
*[http://www. | *[http://www.themodernbrewhouse.com/brewing-methods/the-infamous-low-oxygen-sensory-analysis/ People's Choice test] | ||
*http://www. | *http://www.themodernbrewhouse.com/uncategorized/basemalt-blending/ | ||
Potential sources | Potential sources | ||
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*[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.6 "The influence of unmalted barley on the oxidative stability of wort and beer"] | *[https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.6 "The influence of unmalted barley on the oxidative stability of wort and beer"] | ||
*[https://www.researchgate.net/profile/C_Fastnaught/publication/242658257_Lipid_Changes_During_Storage_of_Milled_Hulless_Barley_Products/links/54070ef90cf2bba34c1e87f9.pdf Lipid changes during storage of milled hulless barley products] | *[https://www.researchgate.net/profile/C_Fastnaught/publication/242658257_Lipid_Changes_During_Storage_of_Milled_Hulless_Barley_Products/links/54070ef90cf2bba34c1e87f9.pdf Lipid changes during storage of milled hulless barley products] | ||
*http://www. | *http://www.themodernbrewhouse.com/wp-content/uploads/2016/11/Brewing-Bavarian-Helles.pdf On Brewing Bavarian Helles: Adapting to Low Oxygen Brewing – April 2016 | ||
*https://tombstone.beer/2020/09/24/brewers-blog-tbc-adopts-low-oxygen-brewing-techniques-upcoming-beers/ | *https://tombstone.beer/2020/09/24/brewers-blog-tbc-adopts-low-oxygen-brewing-techniques-upcoming-beers/ | ||
*Meilgaard, M. (2001) [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.2001.tb00098.x Effects on Flavour of Innovations in Brewery Equipment and Processing: A Review] | *Meilgaard, M. (2001) [https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.2001.tb00098.x Effects on Flavour of Innovations in Brewery Equipment and Processing: A Review] | ||
==References== | ==References== | ||