Cold side oxidation in pale lager

Into the headspace, then using gas laws, right into the beer, which is where I think you were going with that.

 

Back to the topic at hand, Bright beers can easily be had fast and without the need for fining and filtering.

Here is a Vienna from spund to drinking
Spund Clarity


1 week of lagering.



With a few weeks of lagering



It's all about process.

 

My "blaster" is a syringe and tubing fitted to a corny gas disconnect. Interesting idea about the Metabisulfite. Of course I'm aware of that as a mash HSA-prevention tool, but it hadn't occurred to me for gelatin solution. Hmm.

 

Wort production (hot side) is just as important as cold side for clarity. Nice clear wort, gentle thermal and sheer stress, will remove, eliminate, not cause the fats and lipids. Gentle boil will not participate coagulable nitrogen which will help foam, and yeast health.
Water profile (enough CA)
Good mash regimen (beta enzymes for healthy fermentation)
Adding finings at the proper time/pH is also a very large part of it. You mention Irish Moss, so you should rehydrate this at least 24hrs in advance for it to do its magic. A pH of 5.1 at addition is best, and make sure timing is right as well, most of the time folks add it way to early and it denatures.
Personally I use a triple pronged approach. PH lowered before additions
BrewtanB@ 7min left in boil
Whirlfoc @ 5min left in boil
PVPP@ 3min left in boil

Post chilling a sedimentation period is used (~30 minutes)
then clear wort is racked to the fermenter. It should look like finished beer as far as clarity.

Using a nice flocing yeast is always good. Making sure you have enough calcium (using BTB will chelate calcium about 10ppm per addition). Using a floating diptube is the last part.

I think thats the jist of it.

There is no way of adding anything to beer without adding oxygen with it. This is common (professional) knowledge. Homebrewers have the unique advantage here with being able to spund and not have to move their beer.

 

Into the atmosphere.

 

Ok, if the keg is open long enough for some of this O2 to get to the atmosphere, what's stopping atmospheric O2 from diffusing into the keg?

 

Given time, oxygen in atmosphere will equilibrate with the once boiled water and eventually it would get to 8 ppm. This much we know. I think the amount of oxygen that can creep into 90 degree water, in a few minutes, is probably very little. But I never really overthought the process because I don't really see too much of an oxidation issue in my brews.

So my method is boil about 2 ounces or so in the microwave. Cool to around 90. Add a half pack of knox. Let sit for a minute. Dump into a purged keg. Transfer beer into keg.

Or, if I decided the kegged beer needs some clarity, just add

Next time I am farting around with a DO meter I'll try to measure the level in 90F water. Next time, it may be a while.
Cheers.

 

It will, given enough time, but not immediately. CO2 is slightly denser than air (or oxygen) so O2 ingress should be minimal if things don't get stirred up too much. Though whenever I have a keg open I'm generally purging with 1-2psi of gas.

To me, the scariest oxidation hazard is dry hopping.

 

Welcome to BA!
I would recommend avoiding commentary that could be read as snark. For at least a little while. But do as you wish.

 

Once upon a time I did this with my lagers. For simplicity, I abandoned this step. I may give it a try next time to see if it improves the beer. My lagers are certainly drinkable (and better than many commercial lagers, which perhaps isn’t saying all that much), but not really quite as clean as I would like. Cheers!

 

You can guess or you can measure. I chose to measure.




Temp in C

 

Wow. Answered our questions. Thank you. Finally puts this to rest.
With this sort of control it must be really easy to make great beer.

Your beers must be awesome! Unbelievable control and monitoring.
I would love to try some beer brewed with this sort of advanced control.
Where?

 

This is "TheBeerery" under a new user tag, it appears. So he is not new to these forums (or his snark!).

 

This guy with all his gadgets.
I completely stand by my statement in some other thread that if I had his setup, I'd lose interest in homebrewing, as it would be work instead of a hobby.

 

That's one of many reasons I never seriously considered opening a brewery (that, and I'd be working twice as hard for half the money). I enjoy my low tech system, except maybe when I'm brewing outdoors on a 10F degree day.

 

I often state that brewers have been making great beers since before thermometer was invented. All of the tools in the world do not a great brewer make.

And, anyone who tells you how awesome they are, at anything, is simply not the smartest guy in the room.
But we go round and round with some folks it seems.
If everyone just accepted my superiority, or something, there would be no disagreement. After all, I alone have all the answers and have little to learn from the discussions at this site.

Or something.
Cheers