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My cousin in Oregon knows what they are. She is afraid to go to Portland because of them. We are Independents and like neither extremes of the far right or left. Antifa are no heroes. They attacked the Police station and Federal courthouse trying to set them on fire with people inside. They also...

Thanks for the reply and I'm looking forward to your results. I have a question about a base added after inversion is complete. I have not done this and was curious what is the reason for it. I have made a few inverts but have not tried to make them darker with heat. I have instead tried...

I have been following this thread with interest and enjoying the back and forth of the different comments. While I am no authority on British beers I love Bitters and being of English ancestry, mostly anyway, would love to do them justice in my attempts. I'm sure you might be aware of this write...

Comedy is great for the soul. By the way my gun safe holds my handguns and deer and ranch rifles. Different tools for different threats and hunting ,has a keyboard type combo that is fast to access. By the way, love my new avatar.👍

These school shootings make me sick, Chicken sh@# cowards. The US is very large and has a diverse population. Big cities, large stretches of wilderness, the Great Plains, mountains, deserts, swamps you name it. Also many very different cultures. To make comments about the whole country is...

The 5.2 ph stabilizer was made for a specific brewery because they didn't want to adjust their water. That's the story I heard anyway. I've read this thread from a well known water guru and after using it once long ago and never again. I think you are better off knowing your tap water reports...

The QD is not seated right or is bad. The o-ring is missing or has rolled off of the post seat. Also be sure to use a little keg lube on the o-ring.

As stated above higher ph can darken wort. To much oxygen in wort while boiling [splashing, stirring vigorously, boiling to hard] can cause darker colors too. The darker color of your beer could also just be too much dark malt, adding more color than you expected. from an article in more...

Yes, it depends on the malts, acids and salts added. I find with my water profiles I only need acids with the very light color beers, Pils Blondes etc. And bicarb with the dark beers, Porters Stouts etc.

Calcium salts, crystal malts, roasted malts, acid and acid malts all drive the ph lower. Bicarbonate, carbonate and lime [pickling salt] raise ph. You have to account for your malts also. If you use a lot of gypsum and need to raise ph baking soda is a good additive as it adds some sodium. If...

I don't know what size your batch is but you will lose about 1/2 quart of water per pound of grain to absorption in the grains. For a typical 5 gal recipe of 10 pounds grain that is 1 1/4 gals . At 6 gals leaves you with 4 3/4 gals left. If your batch is smaller you might be ok but you might...

Thanks all for the info. @ Erik the Anglophile I upped the invert amount and doubled the crystal but all I have is 150ebc. I do have some Special B but am saving it for a Baltic porter. I'm not sure the B would be appropriate in a bitter. My LHBS has Simpsons DRC at115srm [226ebc] and Crisp...

Thanks Northern Brewer I'll check it out.

Yes, treacle or molasses in the US. That sounds good and also in a Porter maybe. Thanks Pilgram.

Thanks for the reply Erik. It looks like you use quite a bit darker invert than I have and a larger percentage of dark crystal. What color do estimate your bitter comes out to? This invert was boiled a little higher temp, it got up to 120° C at the last. I boiled it for 30 mins starting at 115°...

I am looking to experiment with my Strong Bitter[ ESB ] recipe and am thinking of replacing most crystal malt with invert. I recently tried my hand at making it and ended up with the medium level of invert #1. Probably around 13 SRM or 25 EBC if I translate it right. My normal recipe was with...

I have done some further reading on this and found that ammonia is changed to ammonium by the low ph of RO water. The RO membrane then can remove up to 97% of it. Also ammonium is a yeast nutrient. So it looks like one would only need a catalytic carbon block for chloramine in a 4-stage system...

Bar keepers friend can be used to passivate stainless steel. I just used some recently on my keggle sparge tank after drilling for a thermometer. If it's not available in the UK it is Oxcalic Acid and Citric Acid. This is the liquid version. This will keep it from rusting.

That looks similar to one I just ordered. I had been looking into chloramine use and am wanting to do what I can to reduce it before the RO membrane to prolong it's life. Matrikx 36-250-10-GREEN 2 ¾ ” x 9 ¾ “ (70mm x 248mm) 1 micron >30,000 gallons @ 1gpm >114,000 litres @ 3.8 l/min >3,400...

I too add small amount but use NAMB plus a little Ascorbic Acid to RO water. This is part of the low oxygen method using RO water. In addition to using the 4- stage RO this should eliminate all disinfectant needed. I have never had any ill effects in beer. These are very small amounts like 1/2...