The GrainFather

[Bryan R]

No, we saw flavor loss with resting wort.

[phishie]

[mchrispen]

I don't doubt it Bryan. My ground water is over 80f right now. It takes 20# of ice to chill a 5 gallon batch.


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[Futur]

[mchrispen]

FYI - while I had a good DO brew on the GF I haven't got it nailed down. I am hoping a BIAB rig with a careful dunk rinse might work. I had to clean out the pump (disassemble) and it seems to pick up a bit more DO now. Where I am paring back the MBS for the Brew Magic, that 100 mg/l is barely handling the Grain Father. Lengthen the hoses and make sure you aren't over flowing the malt pipe.


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[Futur]

[phishie]

Does a 150 mg/l or 200 mg/l SMB dose lead to salty beer?

[mchrispen]

I feel like 100 mg/l can be tasted, certainly can be in the liquor. Theoretically, it should all be converted to sulfur products (including sulfate) in the boil. An excess, which I managed to do once adding the mash amount twice, resulted in an onion helles. I still have some, it's not a pleasant taste. I measured nearly 70 ppm sulfite in the finished beer with strips.

So, all that said - I would start at the 100 mg/l and reduce it as you have better data on your GrainFather.

[Bryan R]

There is no substitute or augment for poor brewing habits. Only repetition will get you where you want to be, much like any other craft that requires mastery.

[Brandon]