Search results

Oxygen absorbing crown caps must be wetted post crimping to activate them, but a mild tilt does that. Shaking is insane. Added sugar will fully dissolve without any shaking. Wetting O2 absorbing crown caps pre applying them (as in sanitizing or washing them) kills their ability to absorb O2.

You could enter the values that you have and then manipulate the alkalinity value until your mEq's of cations and anions are balanced.

High levels of hops can leave me with an acid stomach at night.

Fortunately for you (I hope), is the generally accepted fact that yeast are the final arbiter of "finished" beer pH. But many yeasts can't survive at much below about 3.2 pH. If you hit a typical FG with respect to your OG, then we must presume that your yeast were not killed off by low pH...

I wish these were available in the USA.

West Coast American IPA's have way more sulfate than chloride, and also use hop additions throughout the boil. They also often use US-05 yeast. For one of those I would start at 150-200 ppm SO4 and 75-80 ppm Cl. And shoot for about 60-70 IBU's. But I'm not a fan of IPA's.

I've seen a few mentions that Trillium shoots for 150 ppm for both sulfate and chloride. No idea as to the accuracy of this. If it was me, I'd shoot for 150 ppm chloride and 75 ppm sulfate as a starter. Yeast is reported to be liquid Wyeast 1318 London III.

As I understand it, Boston, MA water is very soft.

Trillium recently posted this: https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale

Just my opinion but I think all minerals likely contribute to hop bitterness as their levels rise. SO4 is supposed to accentuate dryness, not bitterness. And Cl is supposed to accentuate maltiness. Early hop additions contribute bitterness and late additions contribute fragrance. Fruity...

Wow, Bitter sure has loads of chloride and sulfate ions. I never would have guessed that. In fact, all of them (sans Lager) seem elevated in minerals.

What mg/L (ppm) levels do you typically try to hit for beers like Bitter, Best or Special Bitter, Strong Bitter, Brown Ale, and Scottish Ale? Looking for guidance on Ca++, Mg++, Na+, Cl-, SO4--, and alkalinity (as CaCO3).

I have my well water analysis, and it's just about as bad as I thought it would be. SO4 is actually 186 ppm. Ward Lab reports only the sulfur, and it must be multiplied by 3X to convert it into SO4. Their SO4-S is shorthand for sulfur derived from SO4....

Sorry, I meant screw on lid. Standard 28 mm PET I hope?

Is there a link you can provide for these bottles?

What are your opinions on these bottles for use with beer? Will they accept standard 28mm PET bottle caps? Does your beer oxygenate quicker in these bottles vs. glass? Can you successfully store homebrew in them for up to 6 months?

Buffering capacity can be seen as the measure of the resistance to pH change with the addition of a titrant (in this case it was likely NaOH, a powerful base). It takes only about 0.1 Eq of titrant to move the pH from 4 to 6 on the chart. But it takes about 0.9 Eq's of titrant to move it from...

Sure, just add Epsom Salt. :rolleyes:

Well, you've managed to loose this old retired guy who doesn't even have a TV with that, but in short my answer is "Yes".

If you look at the phosphoric acid titration curve image I will attach below you will see that from roughly pH 4.0 to pH 5.8 ( I.E., the ballpark that beer and beer brewing plays in, and the region midway between pKa1 and pKa2) there is essentially zero buffering from the phosphate salts that...