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+1 to this or something very similar

Aye i agree it's probably irrelevant at that level. The accuracy of my 0.01g scales is going to have more effect that the odd stray ion here or there. I just HATE looking at water calcs and seeing the numbers that it estimates for RO water and having no clue if they are right or not haha

I would suggest a single hop pale ale, heavy on the late Citra, 98% marris otter, 2% Cara. I keep saying it to folk, but try out a 1:1.4:2 ratio for late addition hops at 15:10:5 mins from the end. With black malt, be really careful. Even a tiny bit too much will be overpowering. Also think...

Aye, I don't know how it's only 26 though, tastes like **** without filtering it!

Aye, it's taken it down from 26 to 2 pm the TDS meter. I'm just curious to know what ions are in it ya know

Hi all, As far as I'm aware, there's not a home brew club in Glasgow currently. I'm thinking of starting up a monthly meet up for bottle shares/recipe chats/ general feedback etc. Who else would be interested? Grant

+1 for Bru'n'water

Brew enhancer is usually Dextrose Monohydrate (fermentable) + Maltodextrin (not fermentable), therefore it boosts abv and increases body simultaneously.

Anyone know about Wild Beer Co?

Right. Been using these kinds of tesco elements in my kettle and HLT. But the crimp type connections I've been using suck, and its a bit dangerous having semi-exposed terminal points. Who has a better, cheap solution to a dis-connectable bitty?

https://www.amazon.co.uk/Protafloc-Tablets-Copper-Fining-Youngs/dp/B0725RDR7S/ref=sr_1_2?dchild=1&keywords=protafloc&qid=1627298753&sr=8-2 Not the cheapest, but one day delivery on amazon prime. As I understand it - finings etc used in the boil will help to remove undesirable proteins in the...

Hi All, I have an RO system, and I love it! Adjusting water chemistry has given me so much more control over my beers! I use Bru'n'Water for my water chemistry, and I'm currently using the RO profile in there set to 100% dillution. However, I am really interested in finding out what the mineral...

Does anyone have some useful information on calculating ABV in sour beers? If souring with lactobacillus, some carbohydrates will be metabolised and converted into lactic acid, thus changing the SG. How would you calculate abv in this case? for example, I'm brewing a lacto + brett beer just now...

I have just brewed an XX Bitter "clone" and I used S33. I SWEAR that's the yeast they use. Comparing them side by side, the yeast profile is identical. Did exactly as he has said in his interviews - sprinkled the yeast straight into the wort at 15C. Fermented at 15C. Naturally carbonated (I keg...

Oxidation?

Define *need*?

Why?

Try increasing the end of boil hops at a ratio of 1:1.4:2 for the last 15:10:5 mins. Deffo FWH it for sure

Last 15 mins or less. Even just at mash out, or prior to voralauf