The Beer Nerd - what are you drinking / brewing thread

I laughed pretty hard at this

 

That's another of the many areas I lack experience in, Oxidation. Just got an O2 stone and have been seeing where some guys give their wort an extra hit two and three days after brew day (more for higher ABV beers). So at what point does oxygen go from being necessary for the healthy reproduction of yeast, to the destroyer of beer?

 

12-24 hours post-pitching is where I'd draw the line. Even with big beers I'd be reluctant to hit it again once fermentation has started.

 

What @Beer:30 said for sure

If you ever feel like going down a rabbit hole, Google LODO (low dissolved oxygen) brewing techniques. I’m not saying guys that follow that are crazy, but it’s almost like a cult lol

 

Tonight's starter. I hadn't heard of a black IPA before so I had to try it.

 

So have you ever added additional yeast nutrient or sugars afterwards in the hopes of boosting a sluggish fermentation?

 

One of the best styles that went out of fashion too fast! If done right.

 

New to me!

 

Yeah, one of my faves.

 

I don’t mean to sound like I’m bragging, but the only issue I’ve had with fermentation was with a Dark Mild that I mashed too high and had too high of a percentage of crystal grains and I couldn’t get it to drop below 1.020 even after pitching another packet of yeast.

 

Just did a little reading about the style. Would be cool if they made a comeback cause I definitely like this one.

 

Late summer they tend to come out. Seems to be more of a cool weather style.

 

I'll keep an eye out, thanks.

 

Yeah, those LODO guys are definitely into it.

 

If it ain’t clear it’s queer

 

A little too much roasted malt for my taste.

 

Thanks for all the macro brews @Beer:30 can’t wait to try em tomorrow!

 

New beer shipment came in. The tastings so far tonight.

 

Shit this is delicious.

 

Hey brewers, couple questions from a very inexperienced brewer. I watched a bunch of YouTube videos, read the directions, all that crap. They all warn about the foam during the boil, watch for boil overs, I got almost none. I got it cool, down to room temp after the boil, into the fermenting bucket, added the yeast, put on the air lock and nothing, no bubbles. How long after you add the yeast does it start to ferment and bubble through the air lock? If it matters, i’m using the TrueBrew American Wheat Ale kit from Ohio Brewing. Kit is freshly bought. Should I be concerned with any of that or just sit tight, wait a week or 2 and see what I end up with?