What's been your game changer for LOB?

[Bilsch]

Has anyone calculated the impact of the yeast on mash pH? (Yes, I'm kidding. Mostly.)

Yes there is an impact and many have measured and keep track. Some even adjust for it although it is a very small amount.

 

[hmbrw4life]

Has anyone calculated the impact of the yeast on mash pH? (Yes, I'm kidding. Mostly.)

Depending on the length of YOS time (longer is more), it can have a more notable impact on strike water pH(lower), and the resulting mash pH.

 

[Broothru]

Question, do you transfer your water to a different pot, off of any settled yeast, or do you just boil the entire mess and dough in?

Not knocking the process, just want to understand it as I would like to try this for my next brew.

Nope, just start the water heating for dough-in in the same pot that I added the bread yeast and corn sugar. It may seem a little weird at first since the water will be a translucent shade of white, but the sugar/yeast combo will keep consuming dissolved O2 up until it gets denatured during the mash (around 140F). The microscopic solids left behind get absorbed by and are filtered out by the grain bed at mash out, just like a vorlauf does during lauter. There is no residual taste or murkiness as a result. The only alteration to water chemistry is the removal of dissolved O2. I've never had any scorching or caked on residue from the process that required anything more than just my normal soak, scrub and rinse.