Why are you using a DO meter
Moderator: Brandon
-
- Apprentice Brewer
- Posts: 145
- Joined: Mon Apr 25, 2016 7:28 pm
- Weizenberg
- German Brewing
- Posts: 843
- Joined: Wed Nov 11, 2015 2:11 pm
- Contact:
Re: Why are you using a DO meter
- Attachments
-
- IMG_1163.jpg (1.62 MiB) Viewed 10104 times
-
- IMG_0689.JPG (413.39 KiB) Viewed 10104 times
-
- IMG_0662.JPG (409.55 KiB) Viewed 10104 times
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- lupulus
- Apprentice Brewer
- Posts: 206
- Joined: Wed May 11, 2016 8:35 pm
Re: Why are you using a DO meter
Thanks
Sent from my SM-G930T using Tapatalk
Sent from my SM-G930T using Tapatalk
Ich trinke Bier nur an Tagen die mit G enden , und Mittwochs
- Brody
- Assistant Brewer
- Posts: 326
- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
Re: Why are you using a DO meter
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.
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
- Posts: 11
- Joined: Fri May 20, 2016 10:15 am
- Weizenberg
- German Brewing
- Posts: 843
- Joined: Wed Nov 11, 2015 2:11 pm
- Contact:
Re: Why are you using a DO meter
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.
Prosit!
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 10071 times
Prosit!
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Why are you using a DO meter
- The best do the basics better -
Who is online
Users browsing this forum: No registered users and 6 guests