239 replies to this topic

[MyaCullen]

Knox?

[Big Nake]

I'd like to know it. PM me and anyone else who would rather know now.

[matt6150]

Sign me up for knowing now, curious about this.

[HVB]

I'd like to know it. PM me and anyone else who would rather know now.

If Ken knows I need to know too.. Lol

[positiveContact]

YOU WON'T BELIEVE THIS ONE WEIRD TRICK TO LOWER O2 IN YOUR BREWING PROCESS!

[HVB]

YOU WON'T BELIEVE THIS ONE WEIRD TRICK TO LOWER O2 IN YOUR BREWING PROCESS!

Click here!

[ChefLamont]

YOU WON'T BELIEVE THIS ONE WEIRD TRICK TO LOWER O2 IN YOUR BREWING PROCESS!

 

LOL

 

 

 

I would like to know. I would be willing to try to experiment as well if Team Denny will have me.

[Big Nake]

What I would like to see is that Denny and his team have some processes and ideas that are closely related to the GBF information and with all of those goals and the ideas to achieve those goals out in the open, everyone can determine which pieces are the most important and how to best carry them out in your own brewery. Being the water person that I am (to a point, mind you), The part of the GBF's process that involved the SMB was the one I was the most concerned with because I have no idea what it will do to the water profile and overall character of the beer. We don't know if there would be a substitute for that but I'm not planning on brewing until I have the chance to see the "O2 flashpoints" and how to deal with them. C'mon Denny! Spill it!

* taps foot *

[denny]

OK, someone on the AHA forum guessed, so here it is...it's called Brewtan B and it's from a Japanese company called Ajinomoto.  It's already in use in megabreweries and is starting to be used by craft breweries.  Keep in mind that everything I say is from them, and not my personal experience.  For 5 gal. you add 1/4 tsp. to your strike water and 1/2 tsp. mixed in a slurry with water 15 before the end of the boil.  It doesn't strip O2, but it interferes with oxidative reactions so they don't happen.  In effect, it doesn't matter if you have O2 pickup since it doesn't react.  It also promotes clarity on the beer.  There may be some of you here who know Joe Formanek, multi multi NHC winner.  He's a PhD who heads up the US operation.  I asked him if he had made final round this year and he told me about a year and a half old cream ale that had made it with scores in the 40s.  A very light, delicate beer that avoided oxidation due to the Brewtan B.  Here are a couple links...

 

httpss://www.ulprospector.com/en/na/Food/Detail/4759/132559/Brewtan-B

 

https://www.ibrew.co...ducts/brewtan-b

[HVB]

Any idea how we get our hands on it?

[denny]

That second link, from ibrew.

[HVB]

That second link, from ibrew.

Sorry, I should have specified US dealers.  Looks like it is not that available here.

 

I will check out the link.

[positiveContact]

Sorry, I should have specified US dealers.  Looks like it is not that available here.

 

I will check out the link.

 

it seems like you might be able to order from them.  how many 5gal batches can you treat with 50g though?  in case you are wondering 9.50 AUD is about 7 USD.

[HVB]

it seems like you might be able to order from them.  how many 5gal batches can you treat with 50g though?  in case you are wondering 9.50 AUD is about 7 USD.

Oh I can order.  I think it was 24.xx total AUS with shipping.  I did not order but wanted to see what it would be.

[ChicagoWaterGuy]

Is there somewhere in the US to buy it? Or I'll have to ask Joe for a sample.

[denny]

Is there somewhere in the US to buy it? Or I'll have to ask Joe for a sample.

 

If you know Joe, talk to him.

[positiveContact]

any technical info out there on how this stuff would stop oxidation from happening?

 

eta:  it might be beyond me anyway just from reading the short description on wyeast.

Edited by Evil_Morty, 09 May 2016 - 11:09 AM.

[ChicagoWaterGuy]

If you know Joe, talk to him.

I'm scheduled to proctor an exam with him next month. I'll be sure to ask him about it.

[denny]

any technical info out there on how this stuff would stop oxidation from happening?

 

eta:  it might be beyond me anyway just from reading the short description on wyeast.

 

I have some very technical info, but I'll have to scan it in and post it somewhere.

[denny]

any technical info out there on how this stuff would stop oxidation from happening?

 

eta:  it might be beyond me anyway just from reading the short description on wyeast.

 

httpss://www.wyeastlab.com/com_b_productdetail.cfm?ProductID=13