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Low Oxygen Brewing

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Swedishbrewer:
In the past, I have not really bothered to keep the oxygen levels down during the mashing process.
Of course, I have not kept on splashing unnecessarily. But it has not been more advanced than that.
Now I have realized that there may be a point in removing oxygen levels in the water before mashing.
As I see, there are two ways that are easy to do without adding additives such as sulfite.

1. Boil the water 5-10 minutes and then cool it to mashtemperature.
2. Add yeast and sugar a couple of hour before mashing.

Reducing oxygen in the mash is very common in Germany.
A. But what about Belgian styles?
B. Can some styles like blonde and saison profit from it, but not dark styles like dubbel or dark strong ale?
C. How do you do yourself and what method is preferred?
D. Is it worth the job?

wernerthefox:
Interesting thought. Boiling would be a way to reduce oxygen. But I wonder are you going to aerate the wort afterwards (which is standard practice to keep the yeast healthy after pitching). So what would be the point of keeping oxygen levels low before that?
Perhaps German brewers keep oxygen low to reduce risk of contamination? Have you googled hotside and deoxygenation?

CeesM:

--- Citaat van: wernerthefox op 28-02-2020  07:47 u ---Interesting thought. Boiling would be a way to reduce oxygen. But I wonder are you going to aerate the wort afterwards (which is standard practice to keep the yeast healthy after pitching). So what would be the point of keeping oxygen levels low before that?
Perhaps German brewers keep oxygen low to reduce risk of contamination? Have you googled hotside and deoxygenation?

--- Einde van citaat ---
He's talking about boiling the water before masching. To reduce oxygen in the mash. Off course he have to aerate the wort after boiling the wort before fermenting.

Rinus:
Before mashing i am boiling my water always for at least 10 minutes. Sparge water too of course. I've never added any oxygen (even don't own the tools for that).
My yeast never complained :-) and i'm very pleased with my results.

CeesM:
It seems boiling water and cool it down makes no sence. You make the same results with heating to masch temperature.

--- Citaat ---The only reason that oxygen is removed in the distillation process is that the amount of oxygen gas dissolved in water is a function of the temperature of the water. The higher the temperature, the lower the amount of dissolved oxygen. So, during the distillation process, the gas is partially removed, but when the water cools down, since it is still in the presence of oxygen, the oxygen goes back into the water.
--- Einde van citaat ---

So, during mashingprocess, the temperature incresing and the oxigen gas decresing. No need to aerate the wort after cooling.

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