Yep. Be careful not to declare victory quite yet. I think this one is going to finish in the 0.990s which is not unheard of for a saison.
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Total BS IMO. Use whatever you like, but use it wisely.
I wonder if they simply mean that the malt flavors themselves that come from C60 are more subject to being percieved as oxidized as the beer ages. I use a pretty big punch of English C60 in my old ale and I actually like the flavor of that malt as the beer ages a bit.
Ouch sorry should have been posted in https://www.homebrewersassociation.org/forum/index.php?topic=27380.msg357038#msg357038
So Ca + Mg would be 100 ppm. That's a bit lower than Martin's pale ale profile with Ca+Mg = 160. Right?