Disconnect tap lines and gas between sessions?

Exactly. How deeply neurotic do we need to be about a hobby? Isn't this supposed to be fun?

 

This conversation reminds me of the George Carlin bit where he talks about driving. Anybody driving slower than you is an idiot. Anybody driving faster is a maniac. Replace driving speed with O2 mitigation processes.

I'd say if someone wants to replace their lines with something less oxygen permeable, why not? It's not something everyone would choose to invest in. But technically it should reduce oxidation. The question is how much, and whether it's worthwhile to the individual.

 

Oh no, I agree. There is no problem with improving your process (or delivery) to better your beer. We all know oxygen is bad, but at the same time, I think *for most people* there is a point in which the process is sound enough and you don’t need to unplug your disconnects in-between use, avoid ever using external CO2, spund only OR ELSE, etc… It’s just the point in which certain things are nothing more than diminishing returns for most.

I have brewed probably a dozen LODO batches at this point, from Pils and other light lager to IPA and Imperial Stouts. All of which have been damn good, but honestly, I don’t really notice any significant difference in the end product, in the glass, from when I didn’t do all the LODO stuff (pre-boil mash/sparge, SMB, underlet grain, mash cap, no splashing, huge pitch of yeast before O2 is added, move to keg near FG and spund, serve without any external CO2 for weeks, etc...). I’ve done it all the best I can do for my equipment and process, but have yet to really taste these benefits of the most sound practices I can personally achieve.

My best Pilsners still remain my pre-LODO, decocted (Oh no!), D-rest and cold crash, gelatin fined, keg and force carbed examples. *Shrug*

This is why, IMO, worrying about stuff like CO2 tank O2, for example, is just nuts to me.

 

I love how my posts with links and references always seem to get deleted...