I gave it a go at the weekend. On a German Pilsner.
The parts of the LODO process I skipped were:
Did not pre-boil water (because I couldn't chill quickly without using a copper CFC).
I use a Grainfather, so I couldn't avoid dripping during the sparge and couldn't avoid copper in the counter-flow chiller when chilling and transferring into a fermentor.
What I did different to my normal process was:
Added 1.60g Sodium Met to 16.5L mash water) a few minutes before mash in.
Added 1.28g* Sodium Met to 16.8L sparge water a few minutes before sparging. (* I decided, because I couldn't avoid splashing/dripping during my sparge, that I'd add something approaching the same dosage as that recommended for mash water).
I pitched yeast before adding ~90 seconds pure O2 (usually I add O2 before pitching yeast, because I'd assumed that's the way to do it).
My observations were:
I definitely noticed less (almost no) malt aroma during the mash. A good thing according to the LODO paper.
I got occasional whiffs of honey and/or ocean/fish smell (but very, very faint).
It was really only after adding FWH that there was any obvious brewing aroma happening (obviously from the hops, Hallertauer MF & Tettnang, as it was mostly lemony as well as the very faint whiffs of honey and ocean/fish that were already there during the mash).
The OG sample didn't taste noticeably different to normal.
The parts of the LODO process I skipped were:
Did not pre-boil water (because I couldn't chill quickly without using a copper CFC).
I use a Grainfather, so I couldn't avoid dripping during the sparge and couldn't avoid copper in the counter-flow chiller when chilling and transferring into a fermentor.
What I did different to my normal process was:
Added 1.60g Sodium Met to 16.5L mash water) a few minutes before mash in.
Added 1.28g* Sodium Met to 16.8L sparge water a few minutes before sparging. (* I decided, because I couldn't avoid splashing/dripping during my sparge, that I'd add something approaching the same dosage as that recommended for mash water).
I pitched yeast before adding ~90 seconds pure O2 (usually I add O2 before pitching yeast, because I'd assumed that's the way to do it).
My observations were:
I definitely noticed less (almost no) malt aroma during the mash. A good thing according to the LODO paper.
I got occasional whiffs of honey and/or ocean/fish smell (but very, very faint).
It was really only after adding FWH that there was any obvious brewing aroma happening (obviously from the hops, Hallertauer MF & Tettnang, as it was mostly lemony as well as the very faint whiffs of honey and ocean/fish that were already there during the mash).
The OG sample didn't taste noticeably different to normal.