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Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 2:32 am
by bjanat
Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 6:14 am
by Weizenberg
Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 7:59 am
by lupulus
Thanks
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Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 10:11 am
by 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.
Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 10:16 am
by ParanoidAndroid
Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 4:29 pm
by 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 9923 times
Prosit!
Re: Why are you using a DO meter
Posted: Mon Mar 20, 2017 4:31 pm
by Owenbräu