Run Around - Blues Traveler
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High calcium is generally not a detriment to beer flavor. It has little flavor impact. However, the high calcium can drive the RA of the water down. If you start with RO or distilled water, it could be possible to need some alkalinity in the water to help avoid an excessive mash pH drop.
Remember, you can't just add chloride and sulfate to your heart's desire. At some point, you'll have a minerally beer on your hands. I feel that keeping chloride to less than 100 ppm is always good and you can vary sulfate from 0 to around 300 ppm with no problem. However when you really boost sulfate, chloride should be reduced well below 100 ppm. If you want minerally beer flavor, boost chloride above 150 ppm and sulfate above 300 ppm.
Well NYC has been stuck on 123 of 750 for quite a while so maybe no one is getting entries in. I have one in NYC and I'd hate for it to sell out when I have a few more to enter and can't enter another region.
NYC 109 registered already. I managed to get 1 in so far.
Based recent trials I've done, I'd go even higher. My preference would be at least 100 ppm for APA and 200+ for AIPA.
dean, do you have any clogging issue recirculating through the therminator when sanitizing? how do you manage hops going through the plate chiller?
I brew 60-75 gallon batches and chill with a single therminator. I recirculate until the output is at pitching temp, then run it to the fermenter.
stout tanks? they have most of what you listed.