CRS

[trisers]

Well it's nearly two years since my last AG brew effort so i thought it's about time i did another

Anyway, my question is what does CRS actually do? In the past i've boiled the liquor to death (1 hour), added salt (NaCl), and syphoned it off when cool to leave the chalk behind...i'm in a hard water area (292 mgl CaCO3).

Is this a magic ingredient that means i just need to boil to sterilise and release any chlorine etc then add to produce an acceptable liquor for a bitter?

[adm]

Better than that - you don't need to to boil the liquor at all first. There's no need to sterilise it as it will get done in the main boil anyway.

You can just add half a campden tablet for every 25 litres to knock out the chlorine, then add CRS to bring your alkalinity down to where you want it and add any other adjustments you want.

[ADDLED]

BUMP!
I missed CRS off my HB mail order and to reorder just that would cost me £2 and £6 to post it. My local HBS only has lactic acid so can i use that instead and at what quantities?
cheers

[ADDLED]

its 205 iirc

[ADDLED]

Well if you can't remember i'm not likely too

He, Im not exactly sure without testing again but i recall it was the same as yours at around 205. Are you in Thames area or close to the SE east region btw?

[rick_huggins]

I just done a brew today and added 24ml to 33lt of liquor based on 3 seperate tests.

Oddly enough I just met a guy at my local who is a Water Board Chemist who told me my alkalinity is 250 CaCo3 or there abouts, LOL