Low DO brewing method..a new approach

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Low DO brewing method..a new approach

Unread postby Dicko » Sat Jul 09, 2016 12:54 pm

This link was posted up on Aussiehomebrewer and the experiment is being carried out by a brewer over there.

http://www.germanbrewing.net/docs/Brewi ... Helles.pdf.

It provides a very interesting approach to brewing.

:cheers:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
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Re: Low DO brewing method..a new approach

Unread postby LMoerkens » Sun Jul 10, 2016 12:19 am

indeed :beerbang:
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Re: Low DO brewing method..a new approach

Unread postby Luis Coentrao » Sun Jul 10, 2016 10:31 am

As a Lager brewer fan, I kicked off with this approach 2 months ago with my BM20 (just sold it and bought a BM50). Used fermentis dry yeast and Speise for keg/bottle conditioning.
What a Helles!!!!

image.jpg
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Re: Low DO brewing method..a new approach

Unread postby brugen » Tue Jul 12, 2016 6:46 am

The paper makes a very interesting read and includes this

It is also essential that the return inlet be below the water
level in the mash tun to avoid splashing. Under no circumstance should wort
be allowed to drop or spray back into the top of the mash tun.


That would seem to me to to rule out the use of a BM.
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Re: Low DO brewing method..a new approach

Unread postby Lindh » Tue Jul 12, 2016 1:03 pm

I minimize dripping by filling first 55l, mash in malt, then top up woth approx 5 more liters and the dripping gets silent.
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Re: Low DO brewing method..a new approach

Unread postby brugen » Tue Jul 12, 2016 8:33 pm

Lindh wrote:I minimize dripping by filling first 55l, mash in malt, then top up woth approx 5 more liters and the dripping gets silent.


Does that mean that the BM is so full that water outside of the pipe is above the top of the pipe? If my understanding is right does circulation through the mash in the pipe work OK? It would certainly solve my concern about oxygenating the wort.

Thanks

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Re: Low DO brewing method..a new approach

Unread postby Lindh » Wed Jul 13, 2016 5:55 am

I have done a full volume mash a few times, then your malt pipe is fully submerged. The approach I mention above gets the volume 1cm from the ridge and when the liquid expands due temperature it's parallel to the upper edge of the malt pipe.
Here is one of my full volume brews: http://www.lindhcraftbeer.com/2015/07/h ... enosparge/
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Re: Low DO brewing method..a new approach

Unread postby brugen » Wed Jul 13, 2016 12:34 pm

Lindh,

Thanks for the reply and the link.

I think I'll give that Helles a go.

Cheers

brugen
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Re: Low DO brewing method..a new approach

Unread postby airborn » Wed Jul 13, 2016 2:41 pm

I read the article like it's all or nothing.
You have to do all the different precautions because there has to be almost no oxygen at any time.
I don't think I can do that.
How to mix the grain at mashin?
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Re: Low DO brewing method..a new approach

Unread postby wobdee » Wed Jul 13, 2016 6:13 pm

I've been doing this for awhile now, it was a real eye opener for my light lager brewing. I still haven't fully Incorporated every little detail of the document but I'm pretty pleased with the results so far.
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Re: Low DO brewing method..a new approach

Unread postby Luis Coentrao » Wed Jul 13, 2016 6:14 pm

Sure is hard to avoid hot side oxygenation.
I've tried the procedure described in the article above 4 times with my previous BM20.
30Liter batches, OG12.5P.
Batch volume 32L. Grain 6.5Kg. Mash Eff 82%.
Sparge water: 10L. Boil time 60'. Trub: 3L.

I've to confess, were the most hard brewdays I've had.
Pre-boiling the mash water, cooling it fastly, campden (this is easy), milling the grain immediatly before starting the mash, avoiding splash with the grains, avoiding splash with the sparge water (almost impossible with the BM20 but possible with the BM50)...

Off course, the only way to be sure... DO Meter.

Hard, but successfull (to those who love Helles).
Gonna remain with it!!
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Re: Low DO brewing method..a new approach

Unread postby brugen » Wed Jul 13, 2016 8:25 pm

Luis Coentrao wrote:
I've to confess, were the most hard brewdays I've had.
Pre-boiling the mash water, cooling it fastly, campden (this is easy), milling the grain immediatly before starting the mash, avoiding splash with the grains, avoiding splash with the sparge water (almost impossible with the BM20 but possible with the BM50)...

Off course, the only way to be sure... DO Meter.

Hard, but successfull (to those who love Helles).
Gonna remain with it!!


It looks hard to me too. I'm not the most careful of brewers and I certainly won't be splashing out (shouldn't say that :shock: ) on a DO meter yet. My grain is bought crushed so that's a downside but on the plus side I don't sparge.

However I've got the time and if it makes my beer a little bit better I'll give it a go.
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Re: Low DO brewing method..a new approach

Unread postby Lindh » Thu Jul 14, 2016 6:42 am

Luis Coentrao wrote:avoiding splash with the sparge water (almost impossible with the BM20 but possible with the BM50)...


Why would anything be different between BM20 and BM50 in this sense? Please explain.
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Re: Low DO brewing method..a new approach

Unread postby Luis Coentrao » Thu Jul 14, 2016 9:49 am

The height of the BM20's malt pipe is shorter than the BM50 one.
Although the BM20's capacity is 1/2 than the BM50 (40L vs 84L), it is because the BM50 its a little bit higher and larger.

When you lift the malt pipe (with a full volume mash), the distance between the wort and the malt pipe is higher with the BM20.When you sparge, you splash. As you've experienced, with the BM50 you avoid splashing because the wort stays right beneath the malt pipe.

One way to avoid splashing with the BM20 is to place the malt pipe in a bucket and sparge.
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Re: Low DO brewing method..a new approach

Unread postby wobdee » Thu Jul 14, 2016 11:51 am

I believe most of the guys that were involved in the GBF Helles document do a no sparge. Less chance of O2 pickup.
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