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Aha. I've gone to Na2SO4 (sodium sulphate) + H2SO4 rather than the simple and logical 2NaHSO4 of sodium bisulpate. That's good - because my senses tell me there is a lot more sulphate ending up in the beer than the 50ppm I get for a 100ppm SMBS dosage. Thankyou kindly.

Yeah it's great to have a 5L or 10L on the counter. I figured it must be packaged pretty close to sterile but wasn't aware of the process - I just assumed chlorine removal, UF, RO, deionise and pasteurise. Tastes great whatever they've done... I should use it for rehydration, should get my...

Actually I'm curious about this - my original SO4 number was 96mg, but that was based on a 190mg addition of SMBS. Wouldn't the SO2 just gas off? And the SMBS decomposes in water to SBS so wouldn't really get the chance to be heated. Na2S2O5 + 2HCl >> 2NaCl + H2O + 2SO2, or Na2S2O5 + H2SO4 >>...

So while you're here... What are you trying to achieve?

Yeah I think so. It's been about 10 years since I've had a Paulaner O'fest but I still remember it being one of the better beers on the planet... before the cool kids came to town anyway. I would have thought it would be something like 70-80% pils and 20-30% light Munich with a decoction...

Aren't Paulaner one of the few - with Schneider - that do decoctions?

I have used the Pureau a lot for paler beers to dilute my moderate water (eg 10L out of 30L) but what is your logic for using it with yeast, given there should be some trace Ca and Zn? Just because there's no chlorine and it's convenient or something else?

That report doesn't say that much unfortunately. Chlorine is 0.2-1.5ppm so dosing 5-6mg/L of sodium met or ascorbic acid will do the job. TDS doesn't really tell the breakdown of Ca, Mg, CO3 but says that the water is low-moderate hardness. You need more information than this though...

The dose of chlorine/chloramine can vary week to week based on community water usage and ambient temperature, where you actually get your water, and the beers you make. It may go undetected for a while but then the holes in the cheese line up and you pick it up. It's also possible that you're...

Ascorbic acid is my choice. In response to the original post, having chloramine in your reticulated water basically makes sure that there are no nasties picked up after it leaves the treatment plants. So for health reasons, at least in terms of faecal coliforms or microbes, chlorine is good...

I worked it out this way too, which effectively requires more CaCl2 to balance this additional sulphate - particularly in beers with roasted malts or moderate colour drier beers.

I have been doing the bakers yeast + LME. I pre-dose with some ascorbic acid for dechlorination before the yeast goes in which also potentially takes up some O2. Generally by the time I do some morning routine and crack grain that's 1-1.5hrs. Obviously it's all sealed up. I then underlet...

I have to ask... Have you done any yeast cell counting before? I presume you have access to the equipment and you certainly have the expertise.

It's a curiosity but it's basically not the core issue with that particular beer. I suspect that the growth enzymes are firing at the start and if starting conditions (including cell count and temperature) aren't right then more cells won't be there later in the fermentation. I am still mildly...

So this is rather anectodal, but after my previous experience I decided to do another beer (1.056, 16.2L requiring ~224bn cells) with 2 x packs of M44 and put it through a couple of growth starters and a vitality starter (1L, 1.8L, 500mL). So I likely had absolute shitloads more yeast vs the...

Joe White Caramalt is, while useful, not particularly inspiring. But it depends what you want. I can't remember much about the PLIPA malt profile when I had it in Brisbane, but it looks like your photo is pretty dark. Do you have any brew software? It might be worth aiming for EBC 22-26 and...

Although the exposed buses may invite more RF/switching interference, hopefully the caps send this to ground. One good thing is that the pull up resistor goes straight across to the 5V bus and the chosen DI pin, then every temp probe data line can come off the (correct) side of the resistor...

There are heaps of voltage regulators around but I chose the 3A low drop out ST Micro LD1085V50.

This is the quick version: The Vin is 14V in my case from the PSU, and then branches off before the regulator to the Nano Vin. I used 330nF vs 10uF. I think 10uF would be better with ripple, and would also pass more interference current to ground at lower frequencies. 100nF is a common value...

This is what I've done with mine. I'm not sure that it will be perfect but hopefully it will do the job for the following reasons: - decent quality 15W power suppply, 11-15V at up to 1.3A directly driving the Nano - A 3A, 5V fixed voltage regulator off this line driving the temp probes...