[The Beerery]

I can guarantee you with 10000000% certainty, that brewtan only beers, and SMB only beers do not, I repeat DO NOT taste the same, not even close.

Have you done a side by side blind tasting?

Yup.

Just you?

Nope.

[denny]

I can guarantee you with 10000000% certainty, that brewtan only beers, and SMB only beers do not, I repeat DO NOT taste the same, not even close.

Have you done a side by side blind tasting?

Yup.

Just you?

Nope.

Why so secretive?  Why not publish the results of the testing and let everyone benefit?

[The Beerery]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

[narvin]

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

[narvin]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

I think the real reason is that you don't like people to ask questions.  Which is fine.  But that's not science.

[Big Monk]

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

The most obvious answer is it's just a waste. Why, if you can get </= 0.5 ppm DO from preboiling and chilling and then protection against 20 ppm DO from 100 ppm dose of SMB, would you waste active protection for up to 60 ppm DO by using SMB to remove oxygen from your tap water?

[Big Monk]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

I think the real reason is that you don't like people to ask questions.  Which is fine.  But that's not science.

The forum is peppered with candid answers that have appeared over the last 48 hrs.

Citizen science has instilled a false sense of the information that matters here and on other forums. Someone with a healthy dose of skepticism might be a prime candidate for a mini-mash:

http://forum.germanbrewing.net/viewtopic.php?t=301

Subjectivity can be a powerful first tool in establishing someones empirical excursions on a topic.

[beersk]

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

I think the reason is because tap water has higher ion content and you don't want to add more sodium and sulfate if you don't know the exact contents of your water. And adding it would throw everything out of balance if you have high ion contents of sodium or sulfate already. Which is why RO is recommended, it's a perfect starting point. But we knew that already!

[The Beerery]

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

Of course it works...It takes 5ppm meta to 1 ppm oxygen. SO if your tap water is 10ppm, you can start to see the implication with your dosing requirements JUST for the tap water, not including your requirements for your brewing process..

[The Beerery]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

I think the real reason is that you don't like people to ask questions.  Which is fine.  But that's not science.

I mind not when the questions are worthy, or when the information isn't handily available.

[denny]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

I think the real reason is that you don't like people to ask questions.  Which is fine.  But that's not science.

THIS^^^^

[denny]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

What if Kunze had that same arrogant attitude?

[The Beerery]

I learned a long time ago, you guys can't be told something, you have to come to it on your own. 

What if Kunze had that same arrogant attitude?

Yawn.... So we are doing this again?

[dilluh98]

Citizen science has instilled a false sense of the information that matters here and on other forums. Someone with a healthy dose of skepticism might be a prime candidate for a mini-mash:

http://forum.germanbrewing.net/viewtopic.php?t=301

Subjectivity can be a powerful first tool in establishing someones empirical excursions on a topic.

That actually looks like a really fun (and highly informative) experiment. Should be pretty easy to put together, too.

[narvin]

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

The most obvious answer is it's just a waste. Why, if you can get </= 0.5 ppm DO from preboiling and chilling and then protection against 20 ppm DO from 100 ppm dose of SMB, would you waste active protection for up to 60 ppm DO by using SMB to remove oxygen from your tap water?

Because preboiling and chilling 18 gallons of water is a bigger waste