How to return wort to mash tun recirc?

[day_trippr]

Blingy! Gotta wear shades!

What make/model is your DO meter?

Cheers!

 

[Schlenkerla]

Blingy! Gotta wear shades!

What make/model is your DO meter?

Cheers!

It's a "Smart Sensor AR8210" I think I got it for ~$80 off of Amazon. Ali Express has them too. The price kept on coming down every so many days. I got a Gmail email with a discount code eventually. That's when I pulled the trigger.

https://m.aliexpress.com/item/33031467295.html?trace=wwwdetail2mobilesitedetail

I got a Extech awhile back it crapped out shortly after I got the thing. I replaced with a much cheaper version.

What I'm checking is DO Drop. 9-10ppm with fresh filtered tap water. Then yeast scavanging is netting well below 0.58ppm rather quickly. Boiling strike water gets the same results too.

I also check for DO at oxygenating. Active yeast is pitched heavy. I want to expend sulfites and see the DO climb and fall repeatedly. Then let it be after it stops rocketing down. Then I kill my oxygen. Cover my fermentor and set it up to fermentor purge my keg I'm going to fill.

I can pitch at midnight. This is what I'm going on at 7AM.

 

[Amadeo38]

Given that my malty beers have been lacking “pop” lately, I decided to give in and swap out the above copper recirc manifold for the locline setup from brewhardware.com. Beer is still fermenting but time will tell!

 

[ba-brewer]

Keeping the return below the surface is suppose to help too.

 

[Amadeo38]

Keeping the return below the surface is suppose to help too.

I noticed that in one post (the person with the bright orange locline), and will do it next time.

 

[day_trippr]

Probably more important than switching from a copper return...

Cheers!

 

[Die_Beerery]

I noticed that in one post (the person with the bright orange locline), and will do it next time.

With the foam on that, malts not going to be poppin on that one either. Foam = oxygen, Oxygen = oxidation, Oxidation = lacking malt.

 

[Amadeo38]

With the foam on that, malts not going to be poppin on that one either. Foam = oxygen, Oxygen = oxidation, Oxidation = lacking malt.

That’s fine - it’s a kettle sour Berliner with 2.5oz of mosaic in whirlpool, so not expecting a huge malt contribution to the profile. Looking forward to doing it right on the next delicate beer.