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Can't you just drain the pot via a valve? That should avoid the lifting.
Turbidity of wort usually has a value of 50 EBC (source Narziss/Back).
Speaking of which, my 'update' to a trusted friend arrived today
I have fond memories of my first readings. I learned my first classic cold fermentation from this work.
Prosit!
Statistics: Posted by Weizenberg — Mon Mar 20, 2017 4:29 pm
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Statistics: Posted by Weizenberg — Mon Mar 20, 2017 6:14 am
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For dough in I use a stainless steel scoop and take my time gently adding the grain to the kettle.
For lautering I get up on a chair and very slowly lift the bag out. There is some light dripping of course during the final hoist.
I just pulled a sample pre-boil for taste, pH, and gravity and decided to stick my freshly calibrated extech DO meter in it. It stablized at 0.31mg/l (post lauter and jostled around a bit).
You guys tell me - does this allow me to conclude that, while it's a pain in the ass to do gently, a careful single vessel lauter does not introduce a detrimental amount of O2? Or are these meters suspect enough at low levels that I can't conclude anything?
Statistics: Posted by Brody — Sun Mar 19, 2017 3:10 pm
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