German Brewing

I still struggle with malt conditioning. The malt smells amazing once wet, so I know molecules are leaving the malt. How much, and is it enough to worry about remains to be measured. I'm back and forth on whether SMB in the conditioning water is beneficial.

Its most likely degassed since brewing liquor is already used at this stage. I would suggest minimal amounts, just enough to neutralise 0.5 - 0.8 mg/l

I will add to the OP that I suspect our brewing salts have a role in how we identify whether a strain "works" with SMB as well. My workhorse is WLP835 (Andech's), and I really like how it handles sulfur. However, I just made a Pilsner using it, and to accent the hops I used CaSO4 in place of CaCl. This batch is a sulfur bomb. I suspect the impact is simply a product of the sulfate-sulfite exchange pathway, but I can see someone using this for the first time and thinking it throws a lot of sulfur, when that's not always the case.

I used 2 g of gypsum and 1 g SMB for a 25L final volume batch. I "generally" use ~15-25 mg/L during my process. Strips don't give an exact value, as you know.

2g gypsum has 1411.2 mg sulfate
1g SMB will convert to 1010.6 mg sulfate
Assuming 35L of initial wort, you have a bit less than 70mg/L (70ppm) sulfate combined

It is certainly not enough to create a sulfate bomb

To me, and it seems you are experiencing it too, when the sulfur is in a sulfite form, it is much more potent. If you do not mind sharing the evolution of the beer over time, I will be really interested. I have been using between 0.5g and 1g of SMB or PMB without gypsum and still noticing the sulfur. It is not offensive and the beer is very good but I notice it.

I have a lot of work now but I will be searching the literature for sulfur content in malt to assess the relative contribution of this source of sulfur, and taste threshold of sulfite vs sulfate.

BTW - have not forgotten your question to the Weihenstephan brewers. I emailed them and I am waiting for an answer.
All the best!

Lupulus, how are you fermenting nowadays? I've gone back to pitching at 9c, fermenting at 10c, and rising to 12c near the end where I also spund. It strikes a good balance between speed, flavor, and residual sulfur level. My yeast is also WLP835

I will add, I have been trying the new lid for my brew-buckets, with the PRV. This pilsner was fermented under ~2 psi of pressure. The Classic Cold fermentation may not be appropriate under pressure and held in more sulfur. However, I have several helles fermented the same way without the gypsum and they don't have this much noticeable sulfur.

What is your chilling method Lupulis?