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it would take for an average 23litre (5 gallon batch) 12g of calcium sulphate and another 12g of calcium chloride to reach 200ppm of calcium. To put that in perspective at present i use roughly about a maximum of 3g of each, sometimes even less.

Its super interesting, culture, history, geography all conspiring to provide reasons for the disparity between British and American brewing habits. For me personally the pH of my water is 6.5 and comes across granite hills about 1000ft above sea level, its just super soft, it has only 10ppm of...

I still cannot get over how much salts we British are contemplating putting in our beers. My goodness i would need to hire a JCB to shovel in Calcium Sulphate to reach Murphys levels. Ok I exaggerate, but still, when I try to reach them with Martins bru'n'water a hand reaches out of the fibre...

Can someone explain why they are advocating such high mineral concentrations? Are they high? perhaps i have used a loaded question? Is it for the yeast, are they particularly mineral dependent? reason I ask if you go to brewlabs website they mention this parameter that some yeasts prefer a...

Spunding for me personally is really tricky or rather getting the timing right is tricky for it relies on so many parameters. British yeast is notoriously fast to drop, Lager yeast not nearly as fast and will remain in suspension longer. One one occasion I had to introduce fresh yeast as one...

I did read it and saw no reference to actual microns. There is a reference of 0,015 but i cannot say what that means. i see later you state that its 500 microns so its all good.

yes please do.

awesome, look at all that goo! what gauge is said filter mesh if you don't mind me asking. I have an idea that i could cover a stainless steel domed false bottom with such a mesh. I have a 30cm (12") one and i think a 22cm (9") one lying around somewhere.

lol fat chance of that, heck i am even considered loading up an aquarium cannister filter with perlite and seeing what happens. It has different trays that you can load with different gradients of filter medium. Its an insane idea. Anyway I will wait for stainless mesh and conduct some little...

its quite interesting I think the idea is, is that it filters from the bottom up, but i understand what you are saying. The chances of becoming clogged I think are pretty minimal, what is more likely to happen is that the filter medium becomes saturated and is no longer able to provide clear...

yes but have you compared it to clear wort going into the fermenter? anyway i didn't want it to be a discussion about why i want clear wort in my fermenter, I just do and I really wondered why there are not more DIY trub filters. Maybe people don't care enough about it, who can say?

No worries, its all good, there are other reasons like yeast collecting, the yeast you get from having clear wort in the fermenter is awesome, no need to wash it, just put it in a jar and repitch it. Also sometimes if you have trub it can coat the yeast and lead to less than stellar fermentation.

pH was 5.5 in mash and 5.2 post boil, infcat my problem might be the opposite, my process is such that I produce copious amounts of precipitated proteins.

all whirlpooling does is move the trub into the center of the kettle and leaves a space around the perimeter. Actually the solution is probably a combination of various things, whirlpooling, cooling and mechanical filtration.

Sure thing, getting clear wort is not usually a problem pre boil, if you circulate either through a stainless false bottom, or a bag or whatever but man I am loathe to put any of that post boil gunk in my fermenter. If at very least for harvesting slurry if you have clear wort going in you get...

ok I was hoping to aviod this, but its the second time its been asked. Cloudy wort can contain anywhere from 5 to 40 times the unsaturated fatty-acid content of clear wort, an important fact because unsaturated fatty acids can have a significant negative effect even at low concentrations. what...

I am not quite sure I understand what you mean? Are you referring to the gauge of the filter medium? Is this cross sectional area? I can tell from experience that a 10 micron filter is too narrow, it filters excellently but is easily blocked by protein and break. some are suggesting as high...

I may be inclined to agree although filled with 795 cubic centimetres of Perlite of between 0 and 6mm will create a large surface area. The problem of clogging can be addressed by putting larger elements near the inlet port, maybe ceramic balls or something. Will it be enough to filter a 23L...

Yes its a gradual progression for sure. Latest things I have implemented are biological acidification which I would highly recommended, spunding which is also awesome, the head lasts forever, under-letting which was easy and I also attempted to purge my tun and pressure tested all my lines for...

Almost all of the low oxygen brewing principles are based on the work of German brewing scientist Wolfgang Kunze. If you visit the low oxygen brewing website they are detailed there. The LODO guys are simply attempting to put those principles and ideas into practice on a home-brew level.