« on: February 08, 2015, 10:50:09 AM »
Way to go Mrs Rogers!
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Since I don't know my local water profile I use R/O water w/ 1 TSP of Calcium Chloride, 1 TSP Gypsum per 5 gallons for IPAs, and about 2% Acid malt.
Osmolarity is a very real concern when administering intravenous solutions. While hyperosmolar solutions are typically a bigger concern, osmotic pressure works both ways and too low is just as real a danger as too high.
Without any solutes to provide an osmolarity gradient, what is to keep the yeast cells from taking up so much water that they burst? You can kill someone by administering pure water intravenously; your blood cells end up taking up water to the point of lysis.
ANYTHING over Briess!
I have found that S. pastorianus strains do not lower the initial pH as much as do S. cerevisiae strains.
Just curious on why you have a valve on the inlet and outlet of the pump. Is it just a design preference?