Boil

BrewTan - Or Do Oxygen Scavenging Chemicals Change the Beer Character

drew's picture

There's been a big kerfluffle in the online brewing world this year over "LoDO" brewing aka Low Dissolved Oxygen brewing. Proponents of the extremely complex methodology theorize that by reducing the amount of oxygen entrained at all times in the mash or the boil that you prevent oxidative reactions that damage the beer's flavor and reduces the overall malt character.

The reason they're obsessed is they're driven to recreate the "it" character they claim German beers have with their malts that they find lacking in many commercial and homebrews.

Subject: 

Experiment Status: 

Are beers brewed with BrewTan B, organoleptically different than beers brewed without

The Great IBU Test

drew's picture

Most of us geeky adherents to the world of homebrewing love our numbers. What's your efficiency rating, what's your gravity, your pH, your blah, blah, blah, blah..... There's a comfort, cold as it may be, in having a number we can look at. Numbers provide a reasonably solid, nonsubjective measure of the world - a target, a pin in the map. 

Subject: 

Experiment Status: 

How do the IBU calculation formulas compare to the reality of IBU's in a beer when put to the test under different gravity scenarios
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