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pale ales

I mash in at 70 C - usually the temperature drops to 64 C - I then heat and re-circulate until mash is at 68 C. I then insulate and after 60 minutes the mash is at 67 +- 0.5 C I then draw off 2 litres, raise to boiling point, add 2 litres and so on - always skimming off any brown scum - I cool...

I meant +/- say 1% of target addition

I just chuck in approx 10 ml AMS per approx 23 litres - it is not that critical, neither is Zn concentration - early merry xmas....

2 ppm in 1 ml or 9000 litres is the same concentration -

STAM ypu said A few Whitelab articles also discuss Zinc additions @ 0.20ppm per 5 gallons. you can't have ppm per gallons ppm is absolute

Peracetic acid popular in UK - but it does stain your fingers...

I add irish moss for last 20 mins of boil, ferment 5 to 8 days then bottle - gin clear

a 20 minute gentle boil while I add the hops at 20 15 10 5 3 2 1 0 works for me

Willy - A snakebite is an alcoholic drink made with equal parts lager and cider. If a dash of blackcurrant cordial is added, it is known as a "Diesel". It was first popularised in the UK in the 1980s. I drank these strange combos in the 1960s.

sweet stout and cider - name that drink - clue it is not black and tan - and no googling....

World - in UK all "low" is labelled as 0.5 - next lowest I have seen is 2.7 Similarly "gluten free" is not gluten free - Guinness only zero percent here at present......

In the UK low alcohol beer is very popular. In particular Guinness 0.0 in cans here but on draught in Ireland. This week a popular pub in London started selling it on draught. In a blind tasting two experts failed to detect 0.0

martin, I calculate how much AMS to add to my water, and have never measured pH

yes, I added too much acid - it is now fermenting......

say pH was 4.8, how would this affect a pale 3.8% SMASH beer ? Thanks.

In Italy I asked for an Erdinger unopened - I poured it myself crystal clear - got some funny looks...

I buy SO4 in the bulk pack and pitch at 20 gm per 25 litres after hydration in bottled water with some brewing sugar and vitamin C - always fizzing after 16 hours approx.........

mac - I was inferring normally no need for secondary - that's all....