I guess I'll go first with a plan for my first ever LODO on my standard, KISS 10 gallon, pump free, BIAB setup, asking for pointers/opinions from those that are deeper in this. Sadly stuck with a 1/2" x 25 ft copper IC for now. I'm omitting some steps, since I'm trying to avoid buying new equipment, or at least minimize it. I'm looking for go/no-go from those who have progressed. I make good lagers, and keep my cold side tight already...but was in Germany recently, and would love to get closer to their Helles...Oh, as far as my LODO politics, I'm not yet a full believer, but have a hunch there is something real about this, enough so that I'm willing to tweak my process and try it.
2 Use yeast/dextrose on strike water.
3. Treat with 30 ppm Potassium metabisulfate (or sodium mbs)
3. Mill grains at LHBS right into wilserbag in bucket. dough in within 60 minutes of grind. They do a nice fine grind....(too fine for LODO?) should I "bubble" Co2 through grains before dough in?)
4. Underlet doughin by using my bayou steaminsert and Wilser-pulley to very slowly lower grain bag into water
5. Aluminum foil mashcap, target 5.4 ph, 152 F.
6. GENTLE stir, temp check at 20 minutes. Heat only if mash below 149. (My insulation good, so doubtful)
7. Use pulley to pull basket with bottom of basket right at surface to minimize aeration while bag drips. (Skip my normal 168 10 minute rest). Heat to get vigorous boil, then reduce heat to more of simmer. (Partially cover with lid?)
8. 60 minute boil with brewtan B.
9. Chill with copper IC to 75, it's a beast, and usually takes 8 minutes with gentle whirlpool....sorry, but don't want to scrap my IC right now.
10. Gently transfer 4.5 gallons to purged pinlock corny for primary fermentation.
11.Crash corny in freezer to 50F, pitch decanted yeast starter. (Or maybe pitch at 75 prior to crash to further reduce O2 exposure?)
12. 20 second hit with pure O2 bubble wand
13. Days 1-3- blowoff tube ambient. 50 F
14. Days 4-6 spunding at 12 psi? 55 F?
15. Ramp chamber temp to 65 F, 7 days
16. Check gravity at day 15, D rest at 70 F 3 days
17. Closed CO2 transfer to purged serving keg at 12 psi
18. Store at 32 F for 1-2 weeks.
19. To kegerator.
This will be first time fermenting in Corny with a spunding valve, but I have this stuff already. I'm struggling to find a thread Ive read previously on spunding , so I may have some screw ups in my fermentation plan. Also, I really like the lack of mess of NOT having a mill, but if I need one, I might splurge...but no way I'm buying a new chiller or recirc pump now. Will this get be closer to Bavaria, or should I brew " Medium DO" and wait til I can justify buying a mill, recirc pump, and SS chiller? If I should wait, which of e 3 should I buy first?
2 Use yeast/dextrose on strike water.
3. Treat with 30 ppm Potassium metabisulfate (or sodium mbs)
3. Mill grains at LHBS right into wilserbag in bucket. dough in within 60 minutes of grind. They do a nice fine grind....(too fine for LODO?) should I "bubble" Co2 through grains before dough in?)
4. Underlet doughin by using my bayou steaminsert and Wilser-pulley to very slowly lower grain bag into water
5. Aluminum foil mashcap, target 5.4 ph, 152 F.
6. GENTLE stir, temp check at 20 minutes. Heat only if mash below 149. (My insulation good, so doubtful)
7. Use pulley to pull basket with bottom of basket right at surface to minimize aeration while bag drips. (Skip my normal 168 10 minute rest). Heat to get vigorous boil, then reduce heat to more of simmer. (Partially cover with lid?)
8. 60 minute boil with brewtan B.
9. Chill with copper IC to 75, it's a beast, and usually takes 8 minutes with gentle whirlpool....sorry, but don't want to scrap my IC right now.
10. Gently transfer 4.5 gallons to purged pinlock corny for primary fermentation.
11.Crash corny in freezer to 50F, pitch decanted yeast starter. (Or maybe pitch at 75 prior to crash to further reduce O2 exposure?)
12. 20 second hit with pure O2 bubble wand
13. Days 1-3- blowoff tube ambient. 50 F
14. Days 4-6 spunding at 12 psi? 55 F?
15. Ramp chamber temp to 65 F, 7 days
16. Check gravity at day 15, D rest at 70 F 3 days
17. Closed CO2 transfer to purged serving keg at 12 psi
18. Store at 32 F for 1-2 weeks.
19. To kegerator.
This will be first time fermenting in Corny with a spunding valve, but I have this stuff already. I'm struggling to find a thread Ive read previously on spunding , so I may have some screw ups in my fermentation plan. Also, I really like the lack of mess of NOT having a mill, but if I need one, I might splurge...but no way I'm buying a new chiller or recirc pump now. Will this get be closer to Bavaria, or should I brew " Medium DO" and wait til I can justify buying a mill, recirc pump, and SS chiller? If I should wait, which of e 3 should I buy first?