Recent content by Swarbs

Hi ajdelange, It was defiantly bisulphate, I have attached a pic of the pool water container that made me curious. I was told it was taste less, odour less and a less aggressive acid than citric as a food grade product.

hey all, I have a Question on why I can’t find any info on using sodium bisulphate to lower the PH in mash water. I can find articles on food preparation and wine making and even pool water adjustment (not food grade) but nothing on beer brewing. I have read that it can be used as a preservative...

Thanks for the info, I will give it a go. I have been a bit heasatent to rake yeast as I'm worried it will go bad it's such an important part of the process. Won't know until we give it a go.

I am planing on brewing a golden ale a few times 21l (5g) batches for a party I have coming up. It is always a winner. I was wondering if it is possible once the first brew is completed to keg and then poor the fresh wort of the second batch into the fermenter using the slurry in the bottom off...