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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Low Dissolved Oxygen (The Return of HSA)?

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DanABA
Las Vegas
25 Posts


Forgive me if I missed any discussion about this here, but I am curious what you all think about this recent resurgence of "Low Dissolved Oxygen" from a German brewing forum?  These guys swear up and down that HSA has a real impact on the homebrew level, and that the reason a lot of tests don't show a noticeable difference is because the oxidation actually occurs in the mash.  They have instructions that outline methods of removing most oxygen from strike water/mashing/sparging. 

Has anyone tried it?  I haven't looked at the science (they have a few references to some German brewing texts regarding HSA), but anyone out there looked into the theoretical portion of this?  I hesitate to ask on their forum because apparently there has been a lot of drama over the discussion of it.  The discussions now tend to end in "just try it, and see if it works for you."  Here is a link (I don't think you need a forum account to download the PDF instructions):

forum.germanbrewing.net/viewtopic.php...




Posted 34 days ago.
Edited 34 days ago by DanABA

uberg33k
Charter Member
The Internet
314 Posts


>Has anyone tried it? 

Some people have.  Stay tuned.

> I haven't looked at the science (they have a few references to some German brewing texts regarding HSA), but anyone out there looked into the theoretical portion of this?

I'm working on a detailed lit. review.  Stay tuned.




Posted 34 days ago.

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