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:thumbsup: Should save me from the phaffing about (one down … ).

Not so obvious! You are not adding acidity, you're adding alkalinity! More phaffing?

That's the phaffing bit. Deciding how much of this solution will add "what?" to the water being prepared. And you have to know when its "done" (can it be in a state of "half done"?). None of the calculators offer "calcium bicarbonate" as an option. It will need "phaffing" to add it directly to...

I've often contemplated doing this myself. It's making a solution of Calcium Bicarbonate which doesn't exist as a solid. But it's a lot of phaffing about. Might be worth it if using baking soda results in dangerously high levels of sodium, when building water suitable for stout for example, but...

"Precipitate of chalk". The clue is in the name! "Precipitate", its done it once, it'll just do it again. Though if you add the chalk with the grains, Kai Troaster (Braukaiser.com) reckons 50% will react with malt acids. I have less extreme water at 7-8ppm (as CaCO3) in alkalinity by titration...

(Psst ... if you've got any new tricks to share, don't have to be 'bout beer, do tell us?). ("Us"? I really mean "me") (who you talking to now ... not you! Now go back to sleep.).

Another! Poor guy will be getting a "persecution complex". Sorry, didn't pick that up, but I don't take much notice of these "too minor to be bothered proving one way or other" issues (sssh ... don't tell Larse I said that). Bit like mash stiffness; another unlikely issue to babble on about...

Okay. If you agree I'll PM my address. Stick your "Northern" spout in a jiffy bag (size to take the above nozzle) with your return address, post it me and I'll return the "Southern" nozzle. Biscuit not included, I've eaten it. [EDIT: I've a spare "CO" as my "field pump" and I think the...

You can get extensions too. I've got two long ones, trouble with them is glass can't fit under nozzle with drip tray in place. I use short ones.

I've spare "Northern Pours" (I got the short ones for me). But motivating me to put one or two in the post will take some thinking ... ... I'm still thinking.

That's a terrible "advert"! "The most important aspect of serving cask ale is for the temperature to be correct, i.e., 50-56 degrees F" ... is it heck! 10-13C is even below CAMRA recommendations too, and I'd be happy if it was no less than 16C. "Important aspect"? I reckon the most important...

Nice summary. Sound conclusion. Just one slip I could see: "... two of the key tools ...". There's only one! The other, for "high and low fermentability" doesn't exist for homebrewers (that's a challenge! I want someone to prove me wrong with where I can get one from). It would be really handy...

Absolutely! A flippin "arcane" measurement though. Any attempt to split it into "fermentable" or "nonfermentable" has to account for the yeast strain doing the fermenting, and that's even if going to the trouble of splitting out reducing and non-reducing sugar variants ... naa, PPG is useless...

I've considered this as an "emergency" measure, but never come close to putting it into practice. As @Agentgonzo said: Will it really be cheaper? Unlikely me thinks. You can use "Washing Soda" (Sodium Carbonate) instead of Calcium Bicarbonate ... effectively the leftovers from using Sodium...

I'm with @foxy. A slip-of-the-tongue? Mishearing? "Bicarbonate" in grain ... I've never heard such a thing! Don't, whatever you do, "factor it into your water calculations". Bicarbonate is effectively "Alkalinity" in water ... and "adding" 100ppm alkalinity as bicarbonate (equals 82ppm "as...

Or ... I think you've a problem!

Ahh ... you've changed goalposts or I've changed to another thread of yours? Never mind ... the info should be useful in trying to understand what you want to achieve.

There might be a minor problem with this? Not a problem unless you remove the CO2 cylinder, keep the yeast fed with sugar, don't care if the carbonation drops a bit. Sorry about a "classroom" post, but this should help keep the subject on-track ... may-be? The beer will contain a saturation of...

Thank goodness; someone has injected a bit of sense! S-04 while being passed off as "a bit boring" doesn't ferment the guts out of beer like, say, US-01. Ah ... don't spoil it! Left over dextrin from fermentation isn't particularly sweet. Can add a good bit of mouthfeel though (daft thing to...

Is this discussion about "no-chill" started to get decidedly "warm"? Or is it just me? "Immersion chillers" and "bagged ice"? Beats all my attempts to bump threads off-subject and hi-jack 'em. I'll have to try harder .... I'll trouble the Mods to see if this change of direction can be...