[seajellie]

Not to side track, but I wasn't assuming that Ca kettle additions would be a plus or a minus when it came to beerstone formation. But since Ca is a major component of beerstone, while also being involved in removing the oxalate before a problem is created, then there just might be a diff between 30 ppm or 250 ppm in the kettle that you are concerned about, if you push huge volumes and have gear that is harder to clean than I do. I'd certainly be curious if it were my biz, but don't really care at less than 200 gal/year.

Nerd out