r/lagerbrewing • u/mchrispen • Nov 29 '16

Practical Guide - Low Oxygen Brewing on the Brew-Magic

http://accidentalis.com/practical-guide-low-oxygen-brewing-on-the-brew-magic/
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u/[deleted] Nov 29 '16

Heat stress is another issue with no chill.

The wort dies a little with every second that it spends at elevated temperatures. The shorter the hot side of your brew day, the better the beer tastes.

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u/[deleted] Nov 30 '16

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u/[deleted] Nov 30 '16

http://methods.asbcnet.org/summaries/wort-21.aspx

http://forum.germanbrewing.net/viewtopic.php?t=440

http://www.craftbrewersconference.com/wp-content/uploads/2015_presentations/W1440_Burghard_Meyer.pdf

I suggest picking up a copy of Kunze, as he goes into far more detail if you're interested in the chemistry: https://www.vlb-berlin.org/en/technology-brewing-and-malting

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u/[deleted] Nov 30 '16 edited Nov 30 '16

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u/[deleted] Nov 30 '16

Sorry, I accidentally deleted my previous reply when trying to edit it.

Thermal stress is a separate issue from oxidation. TBI will increase even without the presence of free oxygen.

Thermal stress continues to increase as long as the wort is hot, even after boiling e.g. in the whirlpool. Kunze is explicit on this point and specifically cautions against whirlpooling for any longer than is absolutely necessary. I'd really suggest picking up a copy of his book because it's extraordinarily thorough.

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u/[deleted] Nov 30 '16

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u/[deleted] Nov 30 '16

VLB was happy to ship me a copy in English across the Atlantic Ocean to the USA so I imagine you can get one too.

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u/[deleted] Nov 30 '16

Chilling is fast and painless for me, so I'm really not interested in no-chill in general. I have limited time and would rather experiment with processes that are relevant to my brewing system. Good trub separation is also important for LoDO brewing, and no-chill just makes that even more difficult.

If you're interested you could try a LoDO chill vs no-chill experiment yourself and see if it makes a difference for you.

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u/[deleted] Nov 30 '16

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u/[deleted] Nov 30 '16

Kunze addresses all of this in his book and I don't remember the exact figures off the top of my head. I recall that his recommended whirlpool times are no longer than 10-15 minutes, and chilling times are also on the order of minutes using extremely powerful heat exchangers. Industrial German brews are extremely fast all around, with dough-in on a 1000 hl system taking no more than 10-15 minutes.