124 replies to this topic

[Big Nake]

I thought I would mention this especially with BJ just getting back into brewing.  There was a "low oxygen" movement that started around 8-9 years ago and the bottom line is that we want to keep O2 away from our wort during the process as much as possible.  The guys who came up with it were very rigid and were very scientific with their information.  Most brewers don't get into this level of detail.  I tried to adopt some of these things and I still do some of it including purging the keg with CO2 from the fermentation and doing closed-loop transfers from fermenter-to-keg.  There are some other things too.  One thing was to dose your strike water with yeast and sugar prior to heating your water.  The yeast would use up the O2 in the water in as little as 20 minutes so you're starting with water that's as low in O2 as it can be (not sure of the levels).  I've been doing this for years now.  When I made the Vienna Lager I just posted a pic of, I was in a bit of a hurry so I skipped the yeast+sugar idea and I made a note.  This Vienna Lager came out EXCELLENT and when I checked my notes I saw that it was the first batch I had made without the yeast+sugar.  I think I have made another FOUR batches without the Y+S and I'm happy to skip that step going forward since it seems it wasn't doing anything for me.  

Edited by Big Nake , 24 October 2024 - 07:47 AM.

[Beejus McReejus]

I can say after three batches doing the no-chill, they have all came out pretty damn clean.  My last was a pale ale with SafAle S-05 and I was worried it might come out estery, as I pitched the yeast the next day when the wort was still above 80F, but it came out great.  Much quicker and less stressful brew days than what I remembered too, so that's really been nice.

[Big Nake]

I can say after three batches doing the no-chill, they have all came out pretty damn clean.  My last was a pale ale with SafAle S-05 and I was worried it might come out estery, as I pitched the yeast the next day when the wort was still above 80F, but it came out great.  Much quicker and less stressful brew days than what I remembered too, so that's really been nice.

I like the sound of this. For someone to take some time off and then get back into it and have success and satisfaction .. yes, please.

I made a Czech Pilsner yesterday. Kind of. Pilsner malt + Munich 1 + some Copper Malt for depth and color. All Sterling hops because I think fresh Sterling makes a better Czech Pilsner than questionable Saaz hops. Omega Bayern for the yeast. I have done this before with really good results so expectations are high.

Here’s a shot of a batch from the past …

[neddles]

Agree on the Sterling vs Saaz. A Sterling finished pils was one of the best lagers I made. And Beyern was the yeast too. Enjoy.

[Big Nake]

The Sterling hops just always seem so fresh and vibrant no matter what.  I vac-seal all of my hops once the bag is open and my bag of Sterling still smells incredibly fresh.  I love Saaz but I feel like the ones I get are always on their way out.  They don't seem as aromatic.  Also, Sterling is the daughter of Saaz but Sterling also has Cascade in it and I'll be honest .. I don't pick it up.  I pick up Cascade in Crystal hops but not Sterling. The higher alpha on the Sterling is helpful too.
 

Sterling hop's parentage is readily apparent in this dual purpose hop variety. Sterling is the daughter of Saaz and Cascade with some open pollination of German varieties. The spicy characteristics of the Saaz play well with the bright citrus from the Cascade. While it is primarily used as an aroma hop, it is versatile enough to work in a wide range of styles and uses.