German Brewing

No, we saw flavor loss with resting wort.

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

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.

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.