What is your water like and what calcium level do you typically target in your brewing? Just looking for data points on beerstone.
I brew with 100% distilled water to which I add modest amounts of gypsum and/or calcium chloride. I usually target between 50 ppm and 70 ppm calcium.
Maybe it isn't beer stone, but there's definitely some buildup in my fermentor (which I've only put 6 or 7 batches through) that I can't seem to remove. I'll see if the acid wash does the trick.
doesn't bother me, and my neighbors, should they have a problem with what i am doing, can go pound sand. but frankly, i've never had any issues with anyone.
I was mostly just kidding with the neighbors comment. Thanks for the info on the acid cleaner.