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I think these breweries sell their beer so quickly that they don't need to concern themselves with their beers clarifying. I also don't think it's a goal of theirs to have a hazy beer. I just think it's a result from the yeast they use.

Awesome feedback! I actually just made this recipe again without oats and it definitely needs it. In case anyone is considering otherwise. I think I'll do the same hop schedule you suggested as well. The sweetness may be from the golden promise but not entirely sure.

Sound awesome! Looking forward to hearing the results!

I was experimenting with using it as a preservative. I wanted to use it to scrub any remaining O2 left. I'm meticulous about my transfer technique (closed transfer) and wanted to see if there's anything else I could experiment with.

I was thinking of doing trying that but wasn't sure if there was anything else to try. insane how so little can effect the whole batch.

I experimented with potassium metabisulfite in my latest batch by adding 1/4 of a teaspoon to a 5 gallon batch. it's kegged and carbed but it smells like sulfur. The taste is more forgiving but I still get a little sulfur in the taste. How can I get rid of this, or can I? It's been about a week...

Was it bitter from something else? Maybe tannin extraction?

and how many White Rags should I use? :ban:

Excellent, thank you! I'm thinking of sending in a sample of my own finished beer to see how much it can contribute. Possibly only using 2-row to keep things simple.

100 mg/L SO4-- and 400 mg/L Cl

I'm definitely going to try the 1:4 sulfate:chloride ratio, using the numbers from the analysis to see how different the end result is. I'm going to use a recipe I've used before so I can better tell how the change will affect the beer.

I like the idea of adding brewing salts directly to the kettle after the mash, but wouldn't this lower the pH still and lower the final pH? I aim to achieve a final pH of 4.5. If I add the amount of salts I'm thinking of it'll bring the starting pH well below where it needs to be to hit 4.5. In...

Does yeast actually eat up the amount of calcium in wort? For example if you have 150ppm of calcium pre-fermentation would that number go down to 50ppm post-fermentation?

yes, the recipe looks good! good luck and looking forward to seeing the results

Yeah, sorry for not clarifying. This is a finished beer.

Actually isn't potassium in malt? That could be where the high numbers are coming from, no?

I actually forgot the name of the brewery because they're super small. I got the sample from an event near my house. It's an IPA and it was incredibly smooth, light, fluffy mouth feel.

This is the total report: pH 4.5 Total Dissolved Solids (TDS) Est, ppm 1698 Electrical Conductivity, mmho/cm 2.83 Cations / Anions, me/L 43.6 / 20.8 ppm Sodium, Na 40 Potassium, K 1226 Calcium, Ca 34 Magnesium, Mg 105 Total Hardness, CaCO3 523 Nitrate, NO3-N 8.0 (SAFE) Sulfate...

100% correct

Hey all I recently saw a commercial beer profile where the potassium (K) amount read 1226 PPM. Looking at my water profile I only have 2 ppm of potassium. How would I achieve the higher amount? I realize that this question might bring some responses such as, "you don't need it," but any help...