Recent content by newuser12345

No troll, just the thought of having the entire brew process done and then to be cavalier about that just seems crazy to me. To each their own.

CO2 levels in beer are a critical factor in flavor. I couldn't imagine being ok with not knowing or being able to accurately control your levels.

the pressure valves are terribly inaccurate, that's why you need to use a gauge with them.

at work my man, don't keep it on hand 24/7

you feel the same way about hydrometers and thermometers I suppose?

ask and ye shall receive https://imgur.com/a/y3rfd

just for clarities sake, which homebrewers here that purport to brew using low oxygen methods haveo2 measuring equipment?

please review gas mixing laws before making statements like this.

aside from spending thousands on commercial oxygen abatement equipment for that purpose, no. Some have tried extracts, but anyone telling you that its the same as fresh hops is lying to you.

the way homebrewers dry hop will always oxidize the beer.

star san=foam=o2.

Keep o2 under 1ppm, ideally half that at all phases of the brewing process (with the exception of immediately pre ferm). Failing to do so oxidizes the polyphenols that you want to keep to obtain the flavors associated with low oxygen brewing. Its really that simple. I'm sorry you feel threatened...

It looks as though you are confusing quality assurance with low oxygen brewing. post ferm low DO is quality assurance and is part of virtually any legitimate breweries protocol, regardless of their brew day and fermentation management. This is any easy mistake to make since the two loudest low...

Hill farmstead does not follow low oxygen brewhouse procedures as outlined in the available scientific literature.

lol, no, just no.....