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That is exactly what Wyeast Nutrient does. At 2.2 grams per 5 gallons it adds 0.635 ppm zinc. The majority is in trub loss never making it to the fermenter where it is really needed. Direct application to fermenter allows more precise control.

Williams Brewing $10.50

Bru'n Water Martin Brungard Water Knowledge Major Ions Affecting Brewing: Cations Calcium Magnesium Sodium Anions Chloride Sulfate Bicarbonate Ions Effects in Brewing: Affects Hardness or Alkalinity Calcium...

Remember this is recommendations of kettle salts additions for flavor enhancement discussion. Mash salts additions are undisputed. Sparge salts additions used instead in the kettle are not recommended. Martin Brungard in his Bru'n Water has this information: --------- Add Minerals to Sparging...

Looking for more information on calcium chloride additions to brew kettle. I have heard and read this enhances "palate fullness and rounds out a beer". Jennifer Talley in her Session Beers book mentions these additions. However, no one gives a suggested quantity or beer style guidelines. Only...

Thanks for the replies. RO water routinely for many years. Kettle end of boil was fine at pH 5.18 Past few brews have been checking sparge water pH before and after NaMBS and Ascorbic Acid additions. Just surprised at big drop with such a weak acid addition in 7.25 gallons. As suggested low...

Sparge water only.

This year I decided to integrate full LoDo with ale production to see if I can decern a difference. With LoDo my sparge liquor now goes from pH 5.6 to pH 4.6 Today's brew 7.25 gallons sparge water Using Bru'n Water I added: Calcium Chloride 4.5 grams Calcium Sulfate 0.4 grams Phosphoric Acid...

Canning in quart Mason jars in a pressure cooker is much easier / safer way. No need to boil as pressure cooker sterilizes. You risk bacterial contamination otherwise as you can only sanitize. Add no hops, just add yeast nutrient.

https://alphachemicals.com/zinc_sulfate Marked as "feed grade" for animals.

https://www.carolina.com/catalog/detail.jsp?prodId=899464 In small letters on the label "Not for food or drug use."

Okay I'm interested to try this out. Problem is sourcing zinc sulfate monohydrate food or pharma grade powder from U.S. - not from India as contaminants are my concern. Suspect 8 oz would probably last me a lifetime. Liquid versions are my distant second choice. Anyone have a reliable source?

Great pod cast with the brilliant Bryan Rabe who popularized "Low Oxygen Brewing". I personally prefer the Homebrewer LAB SPUNDit 2.0 valve.

I have four of these already, they work great. Can always use one more. Count me in.

Can anyone explain what the steady state adjustment actually does and how to use it?

Would like to dig this out of the dust and see if anyone ever figured out how to use the steady state adjustment on the Tower of Power. Thanks, JJ

I have given up on adjustments with my Top Tier. Drove me crazy for the first year. My temperature is off by about 4 degrees - keeps it within 0.5 degrees of that error, but always off. If I want my mash to be 148, I set the Top Tier for 152. The other irritation is the ramping. Never...

Been doing canned wort for starters for years. Started off doing an all grain mash for the wort. Past few years have switched to using LME. Both work equally well for starters. When I started making 12 gallons at a time it was easier and faster to use LME. Pressure cooker is the only way to...

I use air compressor to pressure test my corny kegs every 2 years for leaks. Only run up to 40psi, keg itself is stamped 130psi max.

I too have played with the "steady state offset". Never could get it to synchronize the temperature discrepancy. Never did seem to do much no matter what number I plugged in. Did manage to totally corrupt the programmed mash schedule playing with it.