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Just another quick thought on this one. I've recently stumbled upon the revelation that campden tabs are available as both sodium Metabisulphite and potassium metabisulphite. I know I definitely need to steer clear of the sodium version, but potassium I have no idea. I might pick some up...

Cracking post, Steve. This has made the whole thing so much easier to understand, and given me a definite starting point. :thumb:

Thanks for that. I had no idea that the boil would get rid of the sulphite. The only problem there is actually adding it to the water in the first place. Even taking the lid off the container is enough to set me off. For that reason I won't even have the stuff in the house! From my (so far...

Thanks for the input, and apologies for the late reply. I'll double check my water report and figure out exactly how much I'd need. I'll look into RO water too. It's not something that had crossed my mind so cheers for that :thumb:

Morning all, I'm looking into possible ways of dechlorinating my brewing water. I don't "think" it's actually too much of a problem in my water but I'd like to do an A B comparison to see if there's any discernible difference. I know that to go to for most is campden tablets, but I can't...

Yes, he was known on the local circuit as Vlad the Impaler. That was until the terrible accident.

As my dad always says, if it doesn't stick in your throat on the way in, it won't stick in your arse on the way out.

If you stick your recipe into this calculator http://www.brewersfriend.com/homebrew/recipe/calculator/ It'll give you an estimated final gravity. It's handy for knowing if your fermentation is done.

I bottled this one yesterday. The smell has pretty much disappeared. It tastes pretty good too, nice banana notes but it seems to be missing something, I can't put my finger on what exactly though. I'll report back when it's ready for drinking with the verdict. :thumb:

I could always water the veg with it I suppose. I only wish I'd realised before I stuck a £5 packet of yeast in it!

Sounds great. Not holding out much hope for getting a summer though!

I ended up having a bit of a nightmare with this one today. First I realised I didn't have an empty FV so a trip to wilko was needed. Easier said than done on miners gala day when theres brass bands wandering all over the place! Then I somehow managed to smash my thermometer. I noticed the...

That makes sense. I'll just not give any of this batch away!

Bugger. It's done now. I have some Northern Brewer in the fridge too! Well, we live and learn, cheers for the heads up. :thumb: I know for next time.

That usually happens after I've been very patient, then drank too much at once when it's ready! :drink:

As it turns out I might be worrying over nothing. Having had another look at my hydrometer it was clearly reading 1.010 not 1.000. It's been a long week :whistle:

Water treatment is something I'm just researching so a relative novice really. I had read that 1% = a .1 reduction in pH but having never tested my mash pH before, as you say was just guess work. Seems to have worked out OK so far though. (This is the bit where I pretend I knew what I was doing...

I've stuck 50g into a 10 litre batch which is only about 2.8% of the grist. The pH was 5.2 so I'm happy with that. I do have soft water though so it probably wasn't really necessary. I'm not sure what effect the acid malt will have taste wise. I suspect something very subtle if anything.

I'm trying to get 2 brews on this weekend. No 1 is a Czech pils adapted from the Northern Brewer recipe. 10L 2100g Pilsner Malt 50g Caramalt 50g Acid malt 25g Saaz (AA 3.4) @60mins 14g Saaz @30mins 14g Saaz @15mins 1/2 whirlfloc @15mins OG: 1.049 FG: 1.008 ABV: 5.3% IBU: 36.3...

I've just done a bit of a Google and it seems other people have had the same problem with White Labs Hefeweizen IV yeast giving off very strong sulphur smells. I'm tempted to rack it to another FVS and leave it another week. I was going to harvest that yeast too, so I hope it's ok...