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Old 12-08-2009, 12:10 AM   #1
z987k
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Default Effect of Calcium, Zinc and Magnesium ions on Multiple fermentations

I don't know if anyone else checks the Journal of the Institute of Brewing from time to time, but I ran across an interesting article from earlier this year.

It discusses various ion uptake during, after and in subsequent fermentations using the same biomass.(re-pitching/racking new wort on an old yeast cake)
I figured with the ridiculous amount of is my water ruined/okay threads, some people might like to see another reason to care about it.

Here's the article:
http://www.scientificsocieties.org/jib/papers/2009/G-2009-0310-535.pdf




Last edited by z987k; 12-08-2009 at 12:13 AM.
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Old 12-08-2009, 04:53 PM   #2
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Good reading thanks for posting!

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