Search found 2031 matches

by Eric
Wed Jul 15, 2020 1:59 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1274

Re: Phosphoric and ascorbic acid for alkalinity reduction.

All that this would require is to acidify high alkalinity and high calcium water with Phosphoric Acid only until the precipitate forms. Then after the precipitate settles add additional Phosphoric Acid to hit pH 5.2, stir, and observe if the precipitate goes away. To be perfectly frank, I'm disincl...
by Eric
Tue Jul 14, 2020 1:34 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1274

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Hi Silver, It would seem you have correctly interpreted what you read. I don't accept it, that book read more like a poison manual than an aid to brewers and brewing. I had this same conversation recently with another British brewer who seemingly understood that irrelevance as you presumably do. pH ...
by Eric
Wed Jul 08, 2020 6:55 pm
Forum: Extract Brewing
Topic: Porter
Replies: 4
Views: 363

Re: Porter

Rookie wrote:
Wed Jul 08, 2020 6:41 pm
Maybe today?
Still won't let me.
Nor me. Seems there's a problem.
by Eric
Tue Jul 07, 2020 7:50 pm
Forum: Brewing Liquor
Topic: Unsure about CRS amounts
Replies: 6
Views: 262

Re: Unsure about CRS amounts

Could be wrong here, but I thought the acids reacted with the 'alkalinity' to give off CO2 and produce a residual increase in the sulphate and chloride ions in the liquor. In other words; the acids are all 'used up' and don't make it through to the beer in their original form. Guy Indeed those acid...
by Eric
Thu Jun 18, 2020 2:14 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1274

Re: Phosphoric and ascorbic acid for alkalinity reduction.

It may be that Regional Water Authority supplied domestic water in the USA is generally much softer than the same for the UK, but of that I'm again in no position to make a meaningful assessment. Very hard and alkaline water in the USA is generally found in well water. My well water is through the ...
by Eric
Mon Jun 15, 2020 7:33 pm
Forum: Brewing Equipment
Topic: Broke my EWL beer engine
Replies: 12
Views: 461

Re: Broke my EWL beer engine

I'm no expert, but sadly it does look a bespoke part.
by Eric
Mon Jun 15, 2020 12:35 pm
Forum: Brewing Equipment
Topic: Broke my EWL beer engine
Replies: 12
Views: 461

Re: Broke my EWL beer engine

Drat, I just broke my pump :( I was trying to diagnose a leak and while reassembling the main cylinder I snapped the plastic on the top cap. It's not fixable and I need a replacement part but on trying to contact EWL their website is down and it looks like they've gone into administration :( :( :( ...
by Eric
Tue Jun 09, 2020 2:14 pm
Forum: Brewing Liquor
Topic: Trying the English water treatment approach
Replies: 21
Views: 2024

Re: Trying the English water treatment approach

Another update, just if anyone would be interested. I really liked how my beers changed - for the better and of course for my personal taste - using more minerals in the mash. I noticed a tendency for the beers to clear up more than before, even those styles where more hops were used and the yeast ...
by Eric
Thu Jun 04, 2020 10:02 pm
Forum: Grain Brewing
Topic: Short mash times
Replies: 22
Views: 1097

Re: Short mash times

If one presupposes that saccharification is the only process in the mash tun, then it is reasonable to assume 60 minutes will be adequate for most simple recipes. Brewing with low calcium level has the potential of limiting beta amylase activity to less than the optimal period, so those brewers migh...
by Eric
Mon May 11, 2020 10:08 pm
Forum: Brewing Liquor
Topic: Water treatment at it simplest
Replies: 18
Views: 1825

Re: Water treatment at it simplest

Are you not having to replace all the filters in it every year? No way. I also bought a very cheap TDS meter - no change measured., The RO water is boiled for an hour which will take care of any bugs. I do flush out before use. So you pays your money and you takes your choice. If you want to make l...
by Eric
Sun Apr 26, 2020 3:33 pm
Forum: Dispensing
Topic: Please help
Replies: 2
Views: 318

Re: Please help

There might be other threads, but the inlets for mine are 3/4" BSP. https://harrymasons.com/collections/spares/products/cylinder-inlet-kit https://rlbs.ltd.uk/cellar-equipment-accessories/cask-connections/nuts-tails.html Use beer line cleaner for both lines and engines. It is sodium hydroxide and so...
by Eric
Tue Apr 21, 2020 4:34 pm
Forum: Brewing Liquor
Topic: Severn Trent water
Replies: 20
Views: 1849

Re: Severn Trent water

So American persuasion wins again. Good luck Rob and my very best wishes. Hi Eric Is it the use of lactic acid which made you comment thus? Guy Not just that Guy, treating Rob's water with lactic acid might scrape through without much of a lactic twang. Americans can't get CRS, hydrochloric and sul...
by Eric
Tue Apr 21, 2020 2:56 pm
Forum: Brewing Liquor
Topic: Severn Trent water
Replies: 20
Views: 1849

Re: Severn Trent water

Hi Eric, Thanks for your help with this. In the end I brewed a British Golden Ale (Pale malt, and a bit of torrified wheat. Admiral for bittering, Celeia for aroma & flavour). This has been in the keg for a couple of days now and is tasting good. I took a read through the info on here you had linke...
by Eric
Sun Apr 05, 2020 9:42 am
Forum: Beer Recipes
Topic: Sugar
Replies: 9
Views: 575

Re: Sugar

On the side of my tin of Lyle's Black Treacle it states that 100g contains 64g of sugars. Whether those sugars are equivalent to white sugar might raise another question, but is maybe good enough for your plans.
by Eric
Sat Apr 04, 2020 4:51 pm
Forum: Dispensing
Topic: What's the science of bottle-conditioning?
Replies: 9
Views: 636

Re: What's the science of bottle-conditioning?

A great advantage of bottle conditioning is the avoidance of oxidation as yeast consumes all oxygen before changing sugars to alcohol and CO2. Perhaps in theory, but in practice I've had plenty of beers that were both bottle conditioned but also oxidised. I'm sure quite a few were exposed before bo...