I've been wondering how to use that for the mash and sparge. The ratio is 45/45/10 for SMB, AA, BtB, yes? I wonder how that would work for the sparge water since I don't have the ability to do full volume mash for my 5 gallon batches.I've dropped my dose down to no more that 50ppm for any and all situations. I don't care if I do end up with a less quality wort, I've had a few sulfur bombs and it sucks. So too little SMB is better than too much SMB in my opinion.
The other is that I have no method to test the DO of my system, and so I went on the high end of the SMB levels that they recommend. I did a pale ale, bitter, and a helles. In the two ales, the sulfur was much too strong which I think is due to me having too much SMB in there to start with. The end result was things that were a bit biting (and one was pretty eggy/farty for a while).
This is my #1 concern with the trial batches I recently did. I am worried I am going to end up with a sulphur bomb at the end. I did two lagers that were probably at the higher end of MB..... I did an IPA yesterday where I scaled it back to see how that compared. Guess I will see.
Yeah, I feel the same. But it seems the trifecta mixture is the way to go anyway - it would keep the SMB at a smaller %. I used it in the dunkel I just brewed. Can't wait to tap.
Yeah, that's the ratio I used. I don't see why you couldn't use the it in the (preboiled) sparge water at the given dose/volume water.