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.
You know how we said we were getting back to our "usual" format? Ha! Today we blow it up again because y'all sent in so many great questions. So many in fact, that we've split the Q&A into two episodes.
We're back at it! Now that HomebrewCon has passed and we can get back to our regularly scheduled program of experimental madness. And for this round, we'll be revisiting the experiment we covered earlier this year in the podcast. (Episode 13 to be precise!)
IMPATIENT RESULT: FAILED
Denny and I went into this experiment with a clear expectation of what the eventual answer would be and for once science agreed with us. It was a novel happenstance!
A quick note before we begin - we will always tell you when a manufacturer has provided us with goods to test. In this case, Monster Brewing Hardware did not provide Drew the mill. This is his review of his purchase.
It's funny the little things that conspire to keep you from doing a thing you love. Time, family, work, obligations are all a part of it, but sometimes it's also just a small pain point that's enough to prevent you from building up the head of steam to overcome the joyful inertia of sitting on your butt (particularly when it's hot and there's A/C inside)
Ever wanted to wrap your body in Dr. IGORStein? Ever wanted a book directly from the authors or a way to get a signed copy? Look no further! Starting today - you can make Denny do work! Order a book, order a shirt! Watch his efficient moves as he gets you your gear and you get to show your support for the show and our efforts!
As we get ready to head to the NHC, our schedules get a little screwy (we have one more episode before the Wrath of Conn Con)
In feedback we hear about some fun experiences and a nice gesture on the part of a listener. Also we hear from others about Denny and Marshall's recent commentary about skipping over aeration/oxygenation
The IPA is the king of the current American craft beer scene and in recent years the new belle of the Hop Ball has hailed from New England. Heady Topper from Vermont's Alchemist was the first to catch beer lover's attention and since then many beers in the same vein have appeared. Skipping over a great many of the discussion of the style centering on the word "juicy" - a number of beer exhibit an intense hazy appearance. This murk is a controversial part of the equation (not every example has it for instance).
In the last couple years, we've been seeing the growth of what I guess you could call a new style of beer....The NorthEast style, usually made as an IPA. The common factors seems to be a "soft" bitterness (often brought about by adding large amounts of calcium chloride to the water, rather than calcium sulfate which is more usual), a massive hop flavor with a pretty forward aroma, and usually a hazy appearance. And by "haze", I mean a lot of them look like gravy! Proponents of the style say "who cares how it looks, it's about the taste". Others, like myself, are mystified. Why does a g