Oh, duh: 1g of SMB, 1g of ascorbic acid and ½g of BTB in the strike water. I might try that.
pkrone's post in the PICTURE OF YOUR PINT thread said 2.5g of the trifecta mix and in this thread he said 40/40/20.
Getting back to the anti-ox. Pkrone.... how did you come about the dosage 1g/1g/0.5g? Is this a standard dose per unit of mash water or pounds of grain? Or was this tailored to your system/process (came about by trial and error and/or testing of some kind). If it is as simple as me throwing this 1g/1g/0.5g I'm going to go for it. Any guidance you can give me here? Also the ascorbic acid... can I just pick up some Powdered AA at the health food store or is there a preferred source? Does the trifecta mix alter predicted mash pH in any way and if so how are you accounting for it? Sorry for all the questions but if this is relatively simple then I want to move on with it.
Edited by neddles, 08 December 2017 - 02:14 PM.