Experimenting with LoDo: Rolling Updates

Discussion in 'Homebrewing' started by honkey, Aug 6, 2020.

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  1. honkey

    honkey Maven (1,350) Aug 28, 2010 Arizona
    Trader

    We have continued to use LoDO techniques for all of our beers and yes, definitely still a believer. Shortly after writing about this, we bought a second brewery in Phoenix. That brewery was set up with constant recirculation of the hot and cold liquor tanks through plumbing all the way around the brewery, which is awesome for having homogenous tanks and hot or cold water instantly at any point in the brewery. However, that also means that there is constant splashing and turbulence in both tanks which basically guarantees the maximum amount of oxygen saturation in each tank. In addition, the grist hydrator there is rough on the mash and the vorlauf plumbing also results in splashing. On our first batches there, I didn't have an assembly set up for de-aerating the mash so all I had available was antioxidants that I added. The mash was still at 2 ppm DO (which was down from 3.5 pre-scavenging in a test run) then I started the vorlauf and saw all the splashing... The beers were very notably darker there out of the early batches. We cut some plumbing and put in an aeration assembly that we hook up to co2 for scrubbing oxygen and our beers are back to being the pale color that we have always expected from Tombstone. I did not notice the extreme color change in Tombstone that we did in Phoenix, but the brewing set up in Tombstone was much gentler on the wort than the set up in Phoenix before we made some modifications. Generally, I'm much happier with our head retention and I do think the flavor differences are worthwhile. I stand by the belief that most brewers, even commercial, don't have enough control over other factors to notice a major difference from reducing hot side aeration. But if you are at that point, it can certainly make a difference.
     
    #81 honkey, Jul 30, 2021
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  2. The_Modern_Brewhouse

    The_Modern_Brewhouse Initiate (195) Sep 25, 2020 Minnesota

    Well that's certainly inconvenient to the current narrative that it doesn't matter. :sunglasses:
     
    #82 The_Modern_Brewhouse, Aug 4, 2021
  3. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    This was probably all ready asked, if I could avoid aeration on the hot side as a homebrewer everything I read says to oxygenate the wort before pitching the yeast. Should I stop doing this to get the best possible color on my NEIPAs ? Would my yeast still be just as happy?
     
    #83 Jasonja1474, Aug 4, 2021
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The yeast, in a sugar rich environment, take up all of the oxygen fairly quickly. Within about an hour or even less.

    But if I were going to skip oxygenating the wort, I would increase the pitch rate, so that the yeast don't need as much O2. (They won't need as much because they won't need to build as much cell wall material for budding.)

    Or, you could experiment with dry yeasts (no O2 theoretically needed) in your NEIPAs and see how you like the results.
     
    #84 VikeMan, Aug 4, 2021
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  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    @Jasonja1474, I brewed a couple of batches of Juicy/Hazy IPAs using Fermentis S-04 and I was very pleased with those beers. Maybe go dry yeast for your next batch?

    Cheers!
     
    #85 JackHorzempa, Aug 4, 2021
  6. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Thank you
     
    #86 Jasonja1474, Aug 5, 2021
  7. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Have you ever used “Juice” from Imperial? Would this dry yeast be comparable? So far that’s my favorite yeast to use.
     
    #87 Jasonja1474, Aug 5, 2021
  8. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    Lallemand Verdant is the dry version of Juice.. it’s slightly different but it originated as 1318 which is what Juice is.
     
    #88 wasatchback, Aug 5, 2021
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  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    No.
    Likely not "comparable" from a genetic perspective but perhaps the qualities of the resulting beer would be close enough to use the word "comparable".

    Cheers!
     
    #89 JackHorzempa, Aug 5, 2021
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  10. BigDummyLamont

    BigDummyLamont Devotee (320) Jan 16, 2021 Massachusetts

    I’ve used S-04 probably half dozen times in IPAs. It has a very distinct contribution to me. Leans more NEIPA for sure. I throw it in the mix every now and then because it’s easy.
     
    #90 BigDummyLamont, Aug 6, 2021
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