Why are you using a DO meter

[bjanat]

[Weizenberg]

[lupulus]

Thanks

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[Brody]

Appreciate the input.

Between slowly doughing in, manually stirring during the raises, checking temps manually, & slowly lifting pounds of wet grain it's definitely a manual labor intensive brew day. But good to know I'm not necessarily killing my beer with O2 in the process. I should note that a more casual approach to BIAB led to higher figures on older brew days.

A couple other potential BIAB problem areas:

1) Wort Haze: I do have turbid wort going into the brew kettle but a long (and manual of course) whirlpool allows me to transfer fairly clear into fermentation. IIRC Nico stated that the big brewers sometimes transfer turbid wort into the Boil Kettle so I fear that less if so.

2) Lauter Stress: Stress caused during the bag lift concerns me. But as someone previously mentioned it's probably gentler than a mash filter. And maybe offset by the lack of pump stress.

I used 50ppm SMS and also used Brew Tan B (was planning on adding in AA but the LHBS didn't carry) so we'll see how it turns out.

[ParanoidAndroid]

[Weizenberg]

Best is to mill straight into the MT if you can.

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.

IMG_20170320_201931.jpg (4.16 MiB) Viewed 8136 times

Prosit!

[Owenbräu]