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Old 12-31-2012, 09:24 PM   #11
brewzombie
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Oct 2010
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Quote:
Originally Posted by gbx View Post
... For all other nutrients, I just add yeast energizer.
How much yeast energizer and when? I add a miniscule amount of yeast energizer to my starter culture (I think 1/8 tsp). Is that sufficient?

I just got a pH meter and will be monitoring my next brew session. Where in Vancouver do we buy pH buffer solutions (pH 4 and 7) for calibrating the electrode?

FYI: I'm planning on adding 7 g CaSO4 and 3 g CaCl2 for an APA (pre-boil volume around 7.2 gal).
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Old 01-01-2013, 12:10 AM   #12
Nugent
 
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I think that they have them at Bosa in Burnaby.

 
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Old 01-01-2013, 07:18 AM   #13
gbx
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Feb 2011
Vancouver, British Columbia
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Quote:
Originally Posted by brewzombie View Post
How much yeast energizer and when? I add a miniscule amount of yeast energizer to my starter culture (I think 1/8 tsp). Is that sufficient?

I just got a pH meter and will be monitoring my next brew session. Where in Vancouver do we buy pH buffer solutions (pH 4 and 7) for calibrating the electrode?

FYI: I'm planning on adding 7 g CaSO4 and 3 g CaCl2 for an APA (pre-boil volume around 7.2 gal).
Yeah that is probably enough yeast energizer. Some people don't think its necessary for an all grain batch anyways. Apparently the recommended ion levels you see quoted in books is from lab tests with sugar dissolved in water, not beer. I asked dan once about calibrating solutions and he said you can get them at any of the pot stores My meter came with the 4 and 7 and I got bored of testing before I ran out of solution. Post your results, I'd love to see them. ...and here is AJ's guide to using a pH meter http://www.homebrewtalk.com/f128/ph-...ration-302256/ ...really helpful as the instructions i got with the meter were useless

 
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Old 01-01-2013, 07:30 PM   #14
brewzombie
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Oct 2010
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Thanks Nugent and gbx. I'll pick some up and report back with my numbers next batch. Cheers!
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Old 10-04-2016, 06:24 PM   #15
stever1000
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Oct 2014
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Any recent comments on this topic? I was reading Palmer's section on water, and remember someone saying Vancouvers water is as close as it gets to RO water... are people still adding things to the water?

 
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Old 10-04-2016, 07:15 PM   #16
stever1000
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Here is a report from last year. Note 1 mg/L = 1 ppm

http://www.metrovancouver.org/servic...sSummaries.pdf

 
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Old 10-05-2016, 02:01 AM   #17
gbx
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Feb 2011
Vancouver, British Columbia
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Yeah, I still do basic Gordon Strong RO treatment (1tsp CaCl for Malty, 1tsp CaSO4 for Hoppy, etc) but I forgot about it the last batch and there was no noticeable difference. Don't worry about it too much unless its something that really interests you. There are so many aspects of homebrewing you can obsess about. There are places with crazy high bicarb water and nerding out on water can drastically improve your beer but Vancouver isn't that place. Our water is perfect and everything you could reasonably do in terms of recipes will be in mash pH range, its just a matter of salting to taste and those effects are very subtle and will be overwhelmed by any other flaws in your beer.

 
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Old 10-06-2016, 03:07 PM   #18
stever1000
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Good info thanks. I like experimenting so I will probably pick up a pH meter in the future and play around

Its good to know that it is fine as-is though

 
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Old 12-23-2016, 05:23 AM   #19
ChrisC16
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Mar 2014
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Is anyone on Vancouver water using Campden/pre-boil/just letting their water sit out in order to drive off any chlorine flavours? Anyone noticed a difference with/without?

I notice a tiny bit of a chlorine-y tang in the aftertaste of my beers. Nothing bad enough to make me NOT drink it, but it's not something I detect in commercial beers brewed here.

 
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Old 12-24-2016, 12:33 AM   #20
gbx
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Feb 2011
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I generally don't do anything to the water but if it is smelling extra chlorine-y I will let the water sit overnight to degas. Chlorine in boiling water has a pretty short half life and it should all be gone by the end of boil. There has been some talk about chlorine in the mash causing problems but the undeniably bad chlorine effects occur during fermentation. If I was topping up or partial mash/boil I definitely would be a little more concerned than I am.

 
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