Good video. For someone who has a kegging system, I believe that fermenting in some vessel that you can slightly pressurize is great to minimize the O2 pickup by doing close transfer. Also, adding some pressure before cold crashing avoid the fermenter to suck up air.
Definitely. There's more than one way to do it and eliminate oxidation, I think this is a problem for most people as they get started brewing and may not have much if any specialized equipment or fermenters that would be able to withstand pressure fermentation. But yes, absolutely agree with your comments. 🍻
You mentioned adding to water. When I lived in London, what I took out was probably more important. It’s a very hard water (200 to 300 ppm) and contained chlorine, probably in the form of chloramine.
I use a couple of rare earth magnets, but I slide the hop bag down the side slowly and into the wort before disengaging the outside magnet to eliminate splashing and limit reintroducing oxygen. If you’ve moved past primary fermentation, the yeast won’t use up dissolved oxygen.
I actually slide them down sometimes as well because it helps pull them underneath the wort and it keeps it away from my tilt hydrometer that's in there which sometimes has stuck to the magnet if it's really close
Just a question. I’m brewing an ale with safale 05 from a recipe you sent me btw and it was awesome! I also want to do a lager with 34/70 at same time in fermentation chamber. The low end of the 05 is 64.4 and the high end of 34/70 is same . You think I can pull it off with no problem? Thanks love your channel it is where I learned to brew what my friends say is better than anything in the store
Thanks for the compliments! Glad the beers are turning out great! You can absolutely Brew both at the same time. I just brewed a cold IPA (releasing the video in about a week) using 34/70 fermented at 65°. I've also fermented safale us-05 at 58° for a faux Mexican lager. So short answer is you can absolutely Brew both at the same time if you're willing to be somewhere in between there
@@CityscapeBrewing interesting! Coming from the mead/wine world we’d add kmeta to help prevent oxidation and potassium sorbate to inhibit yeast growth. Is there a dosage recommended per gallon for ascorbic acid? I’m only one DME batch in and your videos have been super helpful!
@@CityscapeBrewing Is that really the case? Even at lower dose? I just thought Potassium or Sodium Metabisulfite was part of the "trifecta" used in LoDO brewing... I might be confused between those compounds.
I add 4 g for a 5 gallon batch, but you can scale it down based on the size that you're Brewing. I do that for most ales and lighter colored beers specifically
@MatBarbe if you're trying to eliminate all oxygen on the hot side of things, that's what LoDO is All about, helping to accentuate malt flavors. The ascorbic acid that I talk about is trying to prevent oxidation as an off flavor. Specifically after Brewing is completed. Oxygen is needed for yeast to do their job adequately, but the ascorbic acid eliminates the potential negative effects after fermentation has started or complete.
All very good advice! I do all this except temp control since I dont have room. I pressure ferment with yeast in my allowable range. I will second the magnet trick for dry hopping. I used a hop dropper on fermenter on the last batch, and while the 0 oxygen introduction was great, it was loose hops and was nightmare to rack with a floating dip tube. The magnet trick works good unless it is a recipe that you remove a hop bag after a time period and add another. If that is the case, i tie the bag with butchers twine and magnet that to the side for easy recovery. And purge the fermenter with c02 every time I open it.
Sorry to hear that. There is a few other ways to support the channel too. There is a "Super Thanks" button under all of my UA-cam videos, or you can also "Join as a channel member" for a couple bucks, which gets you early video access before others when I post them, and some member only posts that I will be doing more of this year! Cheers!
Good video.
For someone who has a kegging system, I believe that fermenting in some vessel that you can slightly pressurize is great to minimize the O2 pickup by doing close transfer. Also, adding some pressure before cold crashing avoid the fermenter to suck up air.
Definitely. There's more than one way to do it and eliminate oxidation, I think this is a problem for most people as they get started brewing and may not have much if any specialized equipment or fermenters that would be able to withstand pressure fermentation. But yes, absolutely agree with your comments. 🍻
Thanks!
Thanks Greg! I appreciate the Support! You rock! 🤘🍻
You mentioned adding to water. When I lived in London, what I took out was probably more important. It’s a very hard water (200 to 300 ppm) and contained chlorine, probably in the form of chloramine.
The magnet idea is fantastic.
Thanks!! It works really well! 🤘🍺
I use a couple of rare earth magnets, but I slide the hop bag down the side slowly and into the wort before disengaging the outside magnet to eliminate splashing and limit reintroducing oxygen. If you’ve moved past primary fermentation, the yeast won’t use up dissolved oxygen.
I actually slide them down sometimes as well because it helps pull them underneath the wort and it keeps it away from my tilt hydrometer that's in there which sometimes has stuck to the magnet if it's really close
dry hop method is genius 👌....
🤘💯🍻
Great tips!!! Love the cameos 😂 cheers Dennis 🍻
haha glad you liked it!
Great stuff thanks man 😊 Happy Brewing
Thanks! 🤘🍻
Great video very informative and entertaining
Thanks!! 🍻🤘
Good thing you had those friends to help you film the intro. Otherwise, that would have been a lot of beers you would have had to drink. 😂 Cheers!
Yeah... That's a crazy group .. good thing we split the beers... 🤣
Just a question. I’m brewing an ale with safale 05 from a recipe you sent me btw and it was awesome! I also want to do a lager with 34/70 at same time in fermentation chamber. The low end of the 05 is 64.4 and the high end of 34/70 is same . You think I can pull it off with no problem? Thanks love your channel it is where I learned to brew what my friends say is better than anything in the store
Thanks for the compliments! Glad the beers are turning out great! You can absolutely Brew both at the same time. I just brewed a cold IPA (releasing the video in about a week) using 34/70 fermented at 65°. I've also fermented safale us-05 at 58° for a faux Mexican lager. So short answer is you can absolutely Brew both at the same time if you're willing to be somewhere in between there
LODO is a thing, ascorbic acid in the mash is just the first step😁
Great funny video thanks for info
Thanks! 💯🤘🍻
Would metabisulfite do the same as ascorbic acid? Especially if you are kegging anyways?
No, that would only kill any yeast/bacteria, not necessarily scrub out oxidation.
@@CityscapeBrewing interesting! Coming from the mead/wine world we’d add kmeta to help prevent oxidation and potassium sorbate to inhibit yeast growth. Is there a dosage recommended per gallon for ascorbic acid? I’m only one DME batch in and your videos have been super helpful!
@@CityscapeBrewing Is that really the case? Even at lower dose? I just thought Potassium or Sodium Metabisulfite was part of the "trifecta" used in LoDO brewing... I might be confused between those compounds.
I add 4 g for a 5 gallon batch, but you can scale it down based on the size that you're Brewing. I do that for most ales and lighter colored beers specifically
@MatBarbe if you're trying to eliminate all oxygen on the hot side of things, that's what LoDO is All about, helping to accentuate malt flavors. The ascorbic acid that I talk about is trying to prevent oxidation as an off flavor. Specifically after Brewing is completed. Oxygen is needed for yeast to do their job adequately, but the ascorbic acid eliminates the potential negative effects after fermentation has started or complete.
All very good advice! I do all this except temp control since I dont have room. I pressure ferment with yeast in my allowable range.
I will second the magnet trick for dry hopping. I used a hop dropper on fermenter on the last batch, and while the 0 oxygen introduction was great, it was loose hops and was nightmare to rack with a floating dip tube. The magnet trick works good unless it is a recipe that you remove a hop bag after a time period and add another. If that is the case, i tie the bag with butchers twine and magnet that to the side for easy recovery. And purge the fermenter with c02 every time I open it.
💯 good tips! 🍻
Thanks for the help! I tried to buy you a beer but the verification wouldn’t work that I’m human when I tried to run my card. And I am human! 🤷♂️
Sorry to hear that. There is a few other ways to support the channel too. There is a "Super Thanks" button under all of my UA-cam videos, or you can also "Join as a channel member" for a couple bucks, which gets you early video access before others when I post them, and some member only posts that I will be doing more of this year! Cheers!
😅
🍻💯