Recent content by jabraben

Now we've had a recommendation from Ecolab for the "Twin Head" filter kit in this brochure which uses two of the T020 filters. The Ecolab rep referred to it as the twin parallel water system, though it doesn't appear parallel to me. In any case, the specs on the T020 filters themselves claim...

Well, now that I've had his response on that issue, no weight indeed.

I suppose I had but that doesn't stop me from wanting to understand things better.

Partly out of concern over the implications of having sulfites in the beer, though I'm not sure how much weight to give those concerns. Partly because I like the relative ease of using a filter compared to having to dose my water every time I brew.

Thank you. That is very helpful.

I know it leaves the treatment plant at 3 ppm. I will order some testing strips if a chemist friend confirms that they're reliable.

I'm a hard customer. I've also ruled out those options. The only options I would accept are filtering, setting it out a day early, or aerating but filtering would be my preference.

I've ruled out boiling on account of the time and energy required. I'm doing 1 bbl batches and ~ 55 gallons would take a while and a lot of energy to boil for 20 minutes. I'd rather not have to let it stand on account of the time that takes. I have toyed with the idea of aerating as that is said...

Our city uses Chlorine Dioxide for disinfecting the water supply and I have a question about how to remove it. In Martin Brungard's Water Knowledge page, in section 4.1.5, he says the following: "The design of an activated carbon filter system for chlorine compound removal is relatively simple...

I appreciate that. I'm now thinking I'll hold the other grains till the second step. Now that I have a Brewzilla I can anticipate stepping up without difficulty even with added water and grains.

I didn't even know that existed, but of course it does. At any rate, I'd still have the issue that I have some grains in which I do want to break down the beta glucans and other grains in which I do not want to break them down.

I have some locally grown pale ale malt with high levels of beta glucans. A beta glucan rest is necessary to prevent a stuck sparge and to improve efficiency but I've got a quandary I was hoping you all could help me with. I've brewed a hazy with it and it's a lovely hazy beer but it occurred to...

Thanks for the back and forth. It helps to talk some things out to refine one's understanding of a thing.

You misunderstand me. I'm not saying it has to be in that pH range. I'm asking whether I should do anything to accomodate that optimal range. I'm currently thinking I won't make any adjustments because enzymes will work over a greater pH range than what is strictly optimal, albeit at a reduced...

We grew the barley at the farm associated with the college where I work, Kenyon College, so any fault in the grain is all ours. We unfortunately didn't have it run through the full range of testing before malting so whatever led to the high beta glucans wasn't detected until too late for the...