It is just easy to do. I have quick release disconnets installed. I tested it with plain water and I didn't see any air bubbles coming in from under the false bottom. I'll slow down the flow next time and buy some ph strips or maybe a ph meter to check my mash.

3 Dogs

Although, I suppose the foam could also be from the air between the grains being displaced and driven up as the water enters...

I have had problems with a harsh flavor you might be describing because of sodium content. Sodium in beer is funny in that it is fine under about 50ppm then it gets harsh, then it gets salty as you increase it. I used to use that 5.2 mash stabalizer stuff and I don't anymore because I was getting that harsh off flavor.

Post your water report results when you get them back and I can help you out with it. I've read up a lot about water chemistry and I deal with it on a daily basis at work.

Thanks Ziggy, I'll do that.

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