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I think that's the one!

100ppm Ca is pretty much the lower end of the standard range for UK ales. 100ppm Ca aids yeast flocculation so I aim to get this as a minimum in every beer I brew. 300 ppm sulfate on the other hand is pretty high. I personally don't like that, but tastes certainly differ.

That's exactly my approach. And I can confirm also that I don't like too much "Burtonization". I've made experiments with elevated sulphate additions and the more it got, the less I liked it. I keep it in the range of 100 now and that's fine. I might check in the future if elevated chloride...

You have great water over there! You can go higher with the calcium. I go at least to 100, mostly higher. I have not tried table salt for a long long time, I usually get my chloride from CaCl2 which has the added benefit of bringing Ca levels up. Regarding your recipe, as solid as it gets!

Lucky you!

Is 1469 the landlord yeast? That would be interesting, that is the last bitter I've had. I have had that one quite recently. I liked it!

Foul, that is precisely how it tasted yesterday. Maybe it wasn't even the sulphite's fault after all but only yeast derived urgness. Hopes are up again!

Yep, have bottled with fairly low amount of priming sugar. There is a bit room for more. But no much. It is a bitter after all. Although now it is more like a strong bitter. Speaking of bitter, the hop bitterness was stronger than anticipated. I should be around 33 Ibus, which is not that much...

I don't know. It will lower multiplication rates, which will then possibly slow down fermentation a bit. But it was standing warm for eight days now and I've made a big starter. Shouldn't be an issue here. Anyway, it's in the bottle now :D.

That's really good to hear. I was already thinking infection. With the sugar and the one step 69c mash, the 1.07 sounds possible now. How well did it clear for you? After one week, the beer was still quite cloudy. S04 is much clearer at that stage usually. Time will tell. Some yeasts have this...

I have bottled that one today. I forgot the dry hop during the week and now it was too late, so I just bottle it without it. FG is 1.07 which gives it about 4.7 % abv and an attenuation of about 81 %. Much higher than anticipated but I take what I get. Maybe the sugar was too much. I can smell...

Yep, that's the main point! And in addition, in dirt, nasties can stay untouched by the sanitizer and get into the wort.

I think I might have said it in a way that can be easily misunderstood. Autoclaving is in this case the same as using a pressure cooker. It's simply unnecessary within our environment. Pasteurizing, maybe boiling and of course being very clean and sanitised is enough for the works that we are...

Wow.... How strong is it? Still on the yeast?

Boiling the mix or heating it up to about 80c should suffice perfectly. We are dealing with a non - sterile medium here that has loads of other microbes in it, the yeast slurry. And that's fine as long as the other microorganisms are in a manageable amount. We won't shift that amount in any...

For the upper Nepalis and the Tibetans it's the main thing they eat. It's very good. You can also throw pieces of harder pak into water to make it like noodles, best is directly into a soup or stew so that they can boil a bit in the broth. Don't discard the liquid the tsampa noodles (tuk pa)...

Another way of utilising barley is turning it into the staple Himalayan food tsampa. Roast it till it smells nutty, without oil, in a pan, grind it to flour, done. You can mix it with water and salt and a bit of butter to a doughy consistency and heat it in a pan. That's called pak. It's a side...

Go for it! And let us know!

Sure! Can you smell it!? No?! It worked! There's no smell! :D .... Ok, to be honest, there's now a little bit of yeastiness in the air. But way less than usual. Bubbling also slowed down, we're now in day two or three of the active fermentation, so it's probably mainly done by now.

Man.... Usually I go into the room in the basement with the fermenter and I am surrounded by fermenter smell. No matey which yeast or recipe. Fruity hoppy goodness in the air, you know what I mean. Now the fermentation is going strong but there's just nothing in the air. The air lock is bubbling...