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Will be making the switch from BIAB to the Guten next month, just building up a stock of 'parts' to make sure I am ready to hit the ground running once I take delivery. Whats the general consensus for fitting hose to the immersion chiller? Looks as though the chiller is about 10mm pipe therefore...

This BeerSmith whirlpool addition timing has me a bit stumped as I am cube hopping and technically not whirlpool hopping. Same/same but different...! I’m thinking that I should enter the time from adding cube hops, to the time the wort drops below 85C in the cube to get an estimate of...

https://www.biabrewer.info/viewtopic.php?t=352 Take a look at this before splashing out on more kit. May allow you to give BIAB a bit more of a run for it;s money before investing in more gear too soon? I use this method with my 30L brewpot. I typically need about 29-30L which of course wont...

Also I’ve knocked back the hopping on latest batch. I’ve gone for my usual 60min addition but then no more in the boil. I’ve cube hopped half the remaining kettle additions and will heave the rest in as dry hopping. See what I get.

I guess that’s a possibility, the krausen is looking good and thick too.

Really? I wonder if others have had that. Maybe something about the amount of oils in Galaxy that may pronounce the effect of chlorophenol. On a side note, I brewed yesterday with pre-boiled water and the added lactic, gypsum and epsoms for a hoppy pale ale. Might be coincidence but the hot...

Just had an early snifter of mine, it definitely needs slightly more carb but man, I am happy with it. My best effort yet I reckon. I reckon it’s probably at about 7% which is high, but hey ho, who’s complaining!

Greg, thanks for response. You can definitely smell the chlorine, I'm almost certain that its not Chloramine. I have done a bit of research and led to believe that its not used in our drinking water here. (Kinross, WA) I'm laying a brew down this weekend and as I am unable to find Campden...

They are very similar, not a lot in it at all. I am using BS and Bru’n Water for a light hoppy ale and the additions show exactly the same for both. I’m still going to have to use BW for the mash PH as can’t get my fat head around the BS method. But as for water profiles, yeah, not a lot in it...

As a footnote to this thread, I did find that my fridge temp controller was about 3C too high. I calibrated my didgital thermometer to boiling water and then stuck that next to the probe for a few minutes. Did this 3 times with consistent high readings from the fridge probe.

What ABV were you hitting with yours then mate? Was it the Belle you were using too?

Bottled today after 3 weeks fermentation. Had a taste and it’s pretty funky and peppery. Dry as Ghandi’s sandals too... Should be pretty good after a 2 week carb. I’m wondering if I will be able to taste any chlorophenols in it, my pales have been fairly poor for that so far. Hoping the farmyard...

Remove/change, I think it’s the same thing we are talking about. For me I like to think of it as ‘removing’ the chlorine, for simplicity’s sake. I am a self confessed chemistry duffer so would have no idea how the chlorine is ‘changed’ but it leads to the same outcome in my eyes - better beer!

I’m doing BIAB so usually dealing with about 30 odd litres in total. I saw from your earlier post @MHB that it seems 1/2 tablet will do roughly 38l. For the sake of it, would it be a good idea for me to go 1/3? I’m unsure as to whether it would make much difference for the sake of faffing about...

You can definitely smell if your tap water supply has high levels of chlorine. By no means is it like walking into a public swimming pool but the faint odour will certainly present itself. I find that I notice it if I pour a glass of water (fresh drawn, agitated water), it’s there ever so...

Some very interesting responses to the thread, thanks all for taking the time to respond. All things considered, including weighing up costs of additional equipment, I believe my best best is to give Campden tablets a whirl. I will use the same recipe as before but this time I am going all in...

Thanks for the advice, I’m all for alternatives to running my water up to boiling twice around.

I am thinking about starting to pre-boil my water to rid it of chlorine (has a slight smell of chlorine occasionally). This will also precipitate calcium carbonate out, am I correct in thinking this? My question is, what effect will this have on my water profile that I plug into Bru’n water or...

I’ve gone for the 3 days at 18 then let it rise to 27. It’s just been dry hopped at 14 days now but I will let it sit for 5 more with a quick 48hr CC before bottling next Sunday evening. Tested it yesterday and it’s now sat at 1.001 which means an ABV of 6.7% without allowing a couple points for...

It’s chewed another 2 points down over the weekend, will it soon move through the fermenter and out the fridge door? I darent chuck in the rest of the Hallertau in case of waking a sleepy dragon...