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Would that remove all mineral content then, i.e. would it become distilled water?

I'll have to make a request for some sort of report that details these processes but in regards to what you said about pH I'll assume for now that it doesn't do anion exchange. It doesn't filter any of the other minerals, i.e. sodium, sulphate, chloride, magnesium, just calcium carbonate (264...

So what implication would this have, that the filter extracts sulphate as well as calcium? Limited as in that they only filter a small percentage of temporary metals?

When I messaged Aqua Optima they specified that it uses a 'weak acid cation exchange resin' whatever that is, replacing the ions of copper, lead and aluminium with hydrogen. I just test it using my pH meter as its effective at lowering the pH from 7.4 to 6.0 if new (or 6.3 if old) so all I...

I have a carbon filter which removes 'up to 70% of calcium carbonate' so I can use that to lower my bicarbonate, the downside being that it will also reduce my calcium which stands at 74 ppm (35% each?). My current plan would be to use brewing salts and acid to lower the pH of my mash and...

Does it state your Total Hardness at CaCO3 or Degrees German/American?

My Local Water Report in London: (doesn't specify Ca/Mg) Calcium carbonate: 264 ppm Degrees German(DH): 15 Degrees Clarke: 19 Degrees French: 26 According to Bru'N my 'German degree Carbonate Hardness' (?) = 268 ppm Alkalinity as CaCO3 = 327 ppm HCO3 327 ppm of bicarbonate seems awfully...

So how low is too low? As I was thinking of experimenting by having a multi-rest with 2 different pH, i.e. a pH of 5.0 at 40c and 58c (to better suit limit dextrin, beta-glucanase and proteinase) and then a pH of 5.7 at 70c by adding the remaining strike water.

My water has a total hardness of 264ppm of calcium carbonate, I'm not sure how this translates into bicarbonates although from experience I've had to use some phosphoric acid when brewing a stouts so hopefully the salt additions will do the same trick. If I find I hit my target pH too soon then...

Ok I'll do that then, would it be due to tannins or perhaps other flavour factors? Such as too much glucose from exclusively using alpha amylase?

By lessing each of the salts I can get into a more sensible range, I imagine this'll be my default profile as I only ever brew amber/dark beers: Calcium 76 Sulphates 65 Sodium 48 Chloride 92 I'll be aiming for a 5.7 in favour of alpha amylase, if I hit that without the need for salts then I'll...

Calcium 82 Sulfate 67 Chloride 107 Sodium 51 Ideally I'd like to get the calcium and sodium up by another 20 ppm's but I'm concerned the sulfate and/or chloride will become too high (along with the overall mineral content) and produce some kind of off-flavour.

This should help, an online calculator: http://www.brewersfriend.com/water-chemistry/

This should help: http://www.brewersfriend.com/water-chemistry/ But from one amateur to another your soft water is best suited for blonde and pale beers which means you can pretty much brew any style just by adding brewing salts. So you approach amber beers you would need to increase your...

Great advice, I always keep my window open to try and get my beer below 21c which undoubtedly makes my room cold (but never the beer) in and around winter. Now I'm just going to aim for fruitier beers or try to balance it out with a richer malt and hop profile.

Because lower gravity starters leads to healthier yeast, duh. Because it tells you how many yeast cells you need, duh. He might be using dry yeast but that doesn't mean he hasn't ever used a calculator. If he hasn't ever used a calculator doesn't mean he wouldn't or shouldn't use a calculator.

Have you used it before in the fermenter as my main concern would be that it ends up breaking up all the sugars which then get eaten up by the yeast.

Oh wow, it sounds like a real issue then, would rinsing everything thoroughly with StarSan and PBW not save it from cross-contamination?

I had the same issue with my 5l demijohn so I started putting it in a cool box with a bunch of ice packs and let it settle over night.

Oh really, I heard that the Brett produces the funk flavours by consuming esters, hence why I was planning to turning my heater up to 25c during my next fermentation, but if its phenols it consumes then I should let it sit at 20c.