Great Lager Talk

Let's see...
Sierra Nevada deoxygenates their mash water and purges the mill's gas space with nitrogen.
Weihenstephan does "the same."

But what do these guys know, anyway? They're probably talking about preventing problems that "just don't happen at the homebrew level." Cue the "My wife and I gobble up my delicious homebrew so fast that it doesn't matter" responses.

Yeah, I have a wicked bad cold and am being preemptively snarky. Everyone should brew the way they want. Time for a nap.

 

I'm not going to debate the fact that keeping oxygen prefermentation out of your beer is a good idea but I don't have an issue with my 10 gallon batches. A lot of home brewers have enough money in the set ups they have. I'm willing to wager that I could not taste the difference between a beer brewed on a home brew system with both techniques. But I'm with VikeMan on this one. Brew the way you want!

 

Well for myself, my lagers suck and perhaps I would do better with less o2. But those setups cost more than I wanna spend, so I pass on the lagers , but have enjoyed many commercial variety’s in Co right from the tap.

 

I don't take any special precautions for O2 on coldside, especially not for my malts and brewing water, and my lagers don't suck. You might want to look into other factors in your system/process before just throwing lagers aside.

 

I do not claim to brew better beer then Weihenstephaner although my Pilsners and dark lagers are excellent. They are the masters of their craft while I am the master of mine. I am not in any way saying limiting oxygen is not a good Idea. Also I am not interested in stopping science. Take care!

 

Interesting watch but not worth the cost, effort, and time for me. My worst pick up would be when I'm kegging and so far I'm happy! Take care!