Low Oxygen Brewing

I’m not sure Bell’s is at the LODO level of Sierra Nevada or a larger German brewery. They make DO water to push beer, ot for the whole brewery. That is from a tour last fall, vs. a tour of Sierra two months ago. I will have a full tour of Bell’s again in Septwmber.

 

So what happens when I have 4 optical DO meters? How about a fully automated system? Or inline pH, how about a couple coriolis mass flow meters for inline gravity...

Still all pseudo science huh....

 

Impressive! Is that really a homebrew system or is that a pilot system for a commercial brewery? What do you do for fermentation control? Are you doing cell counts?

 

Homebrew in my basement.





Yes I count yeast as well.

 

That's really an impressive setup! How do you proceed for cleaning? Via a CIP system?

 

Thanks, Yup all the vessels have spray balls, so CIP.

 

Looks like your checking the PH when the wort is warm or hot. How does it adjust at that temp.

 

ATC

 

R/murderedbywords

You definitely have a more complex system then all three breweries in my town. You are either single or have the most patient wife ever.

 

Or she loves beer and cracks the whip.

 

Happily married with 3 young kids. Wife doesn't drink. All my hobbies are this way (of which I have too many).

 

@TheBeerery

Sweet set up dude. Do you compete? If so what are your accolades? Hell of a system for personal consumption. But either way your “Lamborghini” makes my set up look like a tricycle? Prost!

 

His "homebrew" system is worth more than my vehicles and retirement combined. To each their own. Nice setup. Even if i could afford it, unless i was selling the stuff coming out of it, i could never justify the cost to myself, let alone the rest of my dependents. I make great beer on my mostly traded for system(under 300 invested for keggles, burners, regulator, corny kegs, peripherals, fridge,ect), or thats what most people say about it. I have a cheap, effective setup, no stirplate and somehow get quick, quality fermentation.
LODO is great to geek out on in theory. but in reality, the vast of homebrewers cant afford one of the kettles you have in your rig. Ill take what i can(underletting worked great for me and cost 2 dollars for the hose) that doesnt add hours to my already packed brew days, but most of the stuff LODO asks us to bring to the table are pipe dreams for most of us. While the top quality Helles might evade me, ive had quality lagers, fantastic ales and even a Dopplebock that was in my top beers ever drunk, and they all came out of a system that cost me about a days pay. which is more than i could really afford, but managed to scrape together anyways.
Everybody needs to calm down, relax, have a brew. Maybe in ten or 20 years high functioning LODO will be affordable for the majority of us. But not this decade

 

Jeff (@hopfenunmaltz) discussed this topic in a prior thread:

“Some advice I got from a German brewer was to fill the vessels from the bottom. That is hard to achieve decocting on a Homebrew system. German breweries use slurry pump to move the mash from the bottom to the bottom.”

Maybe some intrepid homebrewer has built a system to do the above?

Cheers!

 

I was going to do the same thing on a future beer soon...

As the mash is started, utilize a pump to then return the runoff from the bottom of my mash tun into my (empty) boil kettle from the bottom. When I have my desired amount of fluid in the kettle, turn off the pump and boil the wort. When ready, simply then open the ball valve on the boil kettle and allow it to return to the mash tun via gravity beneath the surface of the fluid. Repeat as many times as required to achieve the mash temps and/or decoction steps.

I have yet to do it, but plan to test with water to ensure everything would work properly. I don't see why not though. Was planning to possibly try this with my Weizenbock in the next few weeks.

 

In this in response to my post?

If so, my mash tun is a plastic igloo cooler. I utilize a pump from the ball valve on the mash tun and then put the outlet of the pump back into the boil kettle (from the bottom). Then the ball valve on the boil kettle, would return down to the bottom of the mash tun cooler, via a tube and gravity. So no need for mash tun on a burner, just an available boil kettle.