Re: Techbrau's sauergut method
Posted: Sat Oct 22, 2016 11:10 am
Bryan R wrote:I don't think it's very "uncharted" Kunze speaks of oxygen reduction potential of SG. My SMB dose is 30mgl but I only use 10mgl of my sulfites from dough in to yeast pitch( this is with a 3hr cold trub separation process with multiple rackings ) since I started using SG. The beers are lighter in color, better in flavor, better fermentations, and clearer beer faster. Hell my mash times even went down because it activates the enzymes faster. It's a NOTABLE improvement across the whole process.
Interested to know more about the trub separation process, what type of racking.
And is SG added after the boil, allowing lacto to live?
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