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mabrungard, thank you, wealth of info in regards to everything else too. So if I understand this correctly, nitrate levels for beer should be bellow 24,97 mg/l (mine: 13.7 mg/l) due to possibility to be converted to nitrates (mine: 0.0050mg/l), as a result of bacteria infection (which we don't...

It was misunderstanding, just to avoid confusion in this topic, there are two types of nitrates with different maximum threshold: Nitrates #1 - legal allowance 50mg/l in EU, don't know about US, probably similar, our tap water 16mg/l max Nitrates #2 - legal allowance 1mg/l in EU, 10mg/l in US...

Yep this is it, verified a few other sources, there are two types of nitrate. @AlexKay and @camonick, I really appreciate the warning, but you scared the **** out of me 🤣 If I would get this to FB there would be riots 🤣 Just as interesting detail from our constitution, Art. 70.a:

Hm, there is also the second value, called "Nitrat 50 nitrit 3", here the situation is a bit different, the max allowed value in EU is 1 mg/l and we never come even close to it. Hm, this might be it, I have found this from Pennsylvania State University: Nitrates in Drinking Water "Supplies...

Hm, interesting to know, thank you for mentioning, but looks like in EU this is a bit different. The top allowed level is 50mg/l and it seems interesting as typically EU is much more restrictive regarding food/drink than US. https://environment.ec.europa.eu/topics/water/nitrates_en Movement of...

Hm, I have 2.5 gallon kegged for experiments, can I do it after fermentation? Actually more exact question would be: can low pH in mash be the reason for sour after-taste? I was reading about possible infections but I keep sanitary at highest levels and all transfer from wort is, Aussie style...

I have an issue, next to my house is a spring, which is considered as "healing" by the locals but I don't have any water analysis, it is drinkable, often used by aquarists, the only thing that I know is that it has 5.3 pH. On the other side, this is our tap water, chlorine is almost never used...

Today I cleaned 3 old kegs full of beer stone (second hand buy, but they were dirty cheap - 90 euros for all 3) and currently cleaning the gas post seem unimportantly small task 😉 Finally have everything in place so I can try my first kegging (in closed loop so I imagine the flow will stop when...

Great idea! Best solutions are always simple 👍 Running to mitre saw... 😉

Temperatures vary, I have tried from slow start at 20-21 until the gravity dropped to 1.040 and then getting it to room temperature, to brewing it all the time at room temperature (in both cases around 25). But now it is summer with a heat wave pesting the europe and can regularly get over 30...

Protos, do you have any suggestion regarding the temperature, I do have an aquarium cooler so I might be able to adjust the temperature a bit. I find it quite hard to find any info about M31.

Guys thank you for your info :thumbsup:. I have smelled something fishy as the yeast is acting quite violent with 2 bags... any more would be too much and I am having my doubts even about using two.

I am using M31 for a year, first as a substitute for yeast included with kits and the last time as my first full grain batch. Typically I have added 2 packs (10g, 50 billion cells) for 30 liters batch while on my first full grain I have normally screwed it up and got malt at around 1.090 (and a...

Hmm, looks like I dont have enough yeast to ferment it and not enough time to create it. Thank you for reading, but I will have to dilute it.

I was mashing today for the first time (and screwed up something obviously), 6.5kg of malt / 800g caramel sugar and targeting 30l (10 gallon) of Belgian trippel at around 1.080 OG. I have my fair share of ~150l history doing trippels before and they always fermented fine. I got out 17l of wort...