I believe that would be three "yes" answers
On another note, imagine explaining this to a non-brewer
Cheers!
On another note, imagine explaining this to a non-brewer
Cheers!
1. The yeast used for the scavenging method, this is just simple dry bread yeast, correct?
2. The sugar can be Corn Sugar (dextrose?) correct?
3. Campden is Na-Meta. These are OK to just crush up and use for the antioxidants?
You guys have a lot of balls, thanks for posting! Has anyone with a D/O meter compared boiling with the balls and without? Just wondering how much of a difference it makes and if there's a cheaper/simpler way.I believe that would be three "yes" answers
On another note, imagine explaining this to a non-brewer
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Cheers!
Correct me if I'm wrong, but you wouldn't need the balls during the boil, would you? It would only become needed post boil?You guys have a lot of balls, thanks for posting! Has anyone with a D/O meter compared boiling with the balls and without? Just wondering how much of a difference it makes and if there's a cheaper/simpler way.
If I owned a DO meter I wouldn't want to kill it by exposing it to temperatures outside its working range. In any case if you had DO meter that could withstand those temperatures it would read 0 both with as well as without balls as O2's solubility at boiling temps is null.You guys have a lot of balls, thanks for posting! Has anyone with a D/O meter compared boiling with the balls and without? Just wondering how much of a difference it makes and if there's a cheaper/simpler way.
You're not wrong. You wouldn't need them post-boil either as at temperatures >90°C hardly any oxygen will go into solution, unless you used an immersion chiller to chill in the kettle of course.Correct me if I'm wrong, but you wouldn't need the balls during the boil, would you? It would only become needed post boil?
Boiling takes the oxygen out of the solution so to me, it seems that during a boil, oxygen would not be able to get absorbed in.
You're not wrong. You wouldn't need them post-boil either as at temperatures >90°C hardly any oxygen will go into solution, unless you used an immersion chiller to chill in the kettle of course.
Has anyone with a D/O meter compared boiling with the balls and without? Just wondering how much of a difference it makes and if there's a cheaper/simpler way.
Does anyone have a picture of what the water looks like after using this yeast scavenging method to de-oxygenate? I would imagine the water would be cloudy and have yeast sediment on the bottom of the vessel, no?
Additionally, how important is temperature in this scenario? My brewing water in the basement at room temp is right around the 62F - 65F mark. Will that work for bread yeast or do I need to maintain a temperature as specified by the yeast manufacturer?
It looks exactly like you would imagine, is cloudy and a yeast sediment will accumulate on the bottom. It clears perfectly in the mash.
Temperature regulates the speed of the reaction. Best to keep it between 90-110F if you are looking to get it done in an hour or less. At the low 60’s it could take a day or longer. Usually people who use the overnight method warm the water up to the 90’s, pitch then let it coast down without worry.
Yep, was already planning on that. I was reading the info on the low oxygen brewing website and saw that as well.Depending on your waters buffering capacity it could lower the pH slightly but that does not usually effect the mash pH very much.
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