« on: July 09, 2016, 09:57:56 AM »
Heating up some strike water, and streaming last night's Phish show...
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First, where do you get CO2 filled? Do local homebrew shops do it? Gas supply store? We have a local welding service place that will fill them rather cheaply, but I'm not sure if there is a difference in gasses. Is there a "food grade" CO2, or is it all the same?
Secondly, is it common to filter CO2? I'm a little concerned about contaminates getting into my beer from the CO2, I know it can be a dirty gas.
I also started to condition my malt.
EDIT: Someone on another board (a chemist) mentioned that brewtan could help take copper and iron out of the way when brewing (acts as a chelating agent... I'm in deep water here) which I know nothing about.
I haven't noticed that on any of the Brewtan beers I've made. Is there a reason Brewtan would be suspected of reducing foam?
I recommend not ordering it from ibrew.com . I knew ordering from Australia could be dicey due to the distance - and it is.
Ok, I take back what I said - I got mine in the mail today. Gonna use it in the O-fest I'm brewing in a couple weeks, then on a German Pils. I'll definitely be posting the results.
Also using Brewtan B for the first time.
Probably won't have a chance to brew til next week, but it'll be a comparison....10 lb. Loughran Family ale malt + 1 lb. of Sacchra 50 vs. 10 lb. of Rahr pale malt + 1 lb. Sacchra 50.
After waiting a few days for the yeast to settle at the bottom of the flask, on brewing day I would then siphon off the spent wort, add a pint or so of boiled and cooled to 48° water and pitch the slurry into the roughly 5 gallons of boiled and cooled (to the 48° pitching temperature) wort.
Is that Haystack Rock?