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That's usually how I estimate my additions like this. I'm curious to see how this is going to mess with fermentation (if at all) with all the additives and crap they add to any "food in a box" these days. I've added cereal before but added it post fermentation.

like mentioned above by almost everybody that uses a PC. Use a screen and clean RIGHT AFTER you use it and it wont give you a problem. So many nightmare stories of plate chillers but they're all common since solutions. Of course it going to clog if you don't use something to contain the hops and...

Yup I agree. Never said not to add Calcium but to actually start thinking about it.

There is no calculator that can calculate the minerals added from the grains in the final beer. Those numbers look good though. Try it, take notes, learn from it. You could always add minerals to the finished beer to see what does what.

Don't forget grains add a LOT of chloride and minerals to the finished beer. I've gone up to 250 chloride to 100 sulfate and get a chalky taste from them sometimes. Not sure if its yeast interaction (yeast dependent) or get a lot of mineral additions from the grain. On the Treehouse yeast thread...

Don't add it to the boil. Its going to add bitterness and just lose all the flavor and aroma after fermentation. Don't cold brew just add the beans or grounds to the fermenter a day or 2 before kegging or bottling. If you want a big coffee addition use 1oz per gallon.

It works good so far. This style of spunding valve should work better at low pressure from what I've read. I have mine set to about 3-4 PSI.

I have an anvil fermenter (similar to SS brewtech bucket) just got this blow tie to use as a spunding valve. Put this on at the end of fermentation at a low pressure with a solid bung. No air suck back. if you have a plastic fermenter brew hardware sells these. Not many good reviews but probably...

Yeah I was talking about the hot side hops being bagged lol bad timing

This is my kegging set up. Push beer under pressure - filter - into CO2 purged keg. These filters are pretty small so a cold crash is needed. I tried using this recently with no cold crash, had 12 oz in the dry hop clogged twice. Gave up on it, transferred it with a hose and gravity. Then my keg...

I used to use a bag now I use a SS hop filter since I have a plate chiller but I always squeezed the bag to get all that hoppy goodness out of it. It is literally hop juice that you don't even get from throwing them straight in the kettle. Even with my SS filter I strain as much "hop juice" out...

I'm going with it just works...

I do full volume mash BIAB so my mash PH doesn't change much. I get what your saying about the sparge water and grain buffering effect after the mash but without a PH meter its impossible to tell where your PH is going to be after mashing and sparging. PH calculators have a hard enough time...

Pot is good + hops are good + beer is great = match made in heaven.

Parish + Spindletap = DDH Operation Juice Drop. Canned 10/17/18. These last if packaged right and made right. The aroma is obviously faded but still drinking great. Beautiful color and tasting awesome after 3 months.

The real nugget in my post is the preboil PH...@troglodytes

Lower your mash PH to 5.2 MAX acidy your pre boil PH to 5.00. If your boil PH is to high your pulling astringency from the hops. You're saying the more you use the worse it gets, that's what pops out to me. Also the "belgiany flavors" sounds like a yeast issue. Are you using RO water and adding...

I use both but I'm more in the train of thought of head retention and formation from the proteins than the "haze" they give off. As I mentioned earlier in this thread IMHO the carbonation along with the head retention and formation (plus hop oils) have a huge contribution to mouthfeel.

All good info about the water profile for these. My last IPA was 200 ppm chloride to 100 sulfate (as close as I could get any way) using calcium chloride and gypsum in RO water. That put my calcium levels around 100 and it ended up having a chalky taste I thought was due to the yeast. Reading...