How much more would you recommend? I just got in some Brewtan and some fresh NaMeta. I already have bread yeast and sugar for deoxygenating the mash water.
That video linked somewhere here where the guy tried several different "levels" of Lodo stringency convinced me that I may be able to see a difference without perfect hotside lodo practices.
The bad (for lodo) I BIAB, can't underlet, dunk sparge, have no mash cap, and use a copper counterflow chiller.
The good - low intensity boil, no stirring/splashing during cooldown like there would be for an immersion chiller, I have Brewtan and NaMeta, and cold side O2 mitigation is sealed up nice.
My thoughts so far on this:
1g/gallon each of bread yeast and table sugar to the strike and sparge water. How long does this take to work? If I decide to brew the day of, is a few hours sufficient?
I might have a smaller lid that I could use as a mash cap - I don't think it will fit perfect, but better than nothing?
For mash and sparge I'd have 200mg/gallon on Brewtan
For boil, I'd add 100mg/gallon Brewtan
For mash and sparge, I'd add may 100-150mg/gallon NaMeta (thoughts? - seems like people used 100mg/gallon, but if I'm being sloppy then maybe 50% more? or double it? 200mg/gallon would be getting up to ~50ppm sodium, so I probably don't want to go much higher than that. Does this also add sulfate? I may have seen something on here about it, but can't remember it/can't find it right now. If I need to reduce a gypsum addition, then that would be good to know.