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'A malty beer benefits from a higher Cl:SO4 ratio whereas a hoppy beer is accentuated with a lower Cl:SO4 ratio' (forgive me who I stole this above from I lost the link). What is the benefit gained in flavour/bitterness terms from high Cl:SO4 for a malty beer and conversely what is the...

'A malty beer benefits from a higher Cl:SO4 ratio whereas a hoppy beer is accentuated with a lower Cl:SO4 ratio' (forgive me who I stole this above from I lost the link). What is the benefit gained in flavour terms from high Cl:SO4 for a hoppy beer and conversely what is the benifit of...

We have a scource of deionised water. If I were to brew a light pale ale (97% pale + 1.5% crystal and 1.5% melanoidin) with bittering aimed around 30-32 IBU without making salt adds to the water. What would my mash ph be in the range of? Would there be consequences for fermentation in...

I have a pal who swears by making the following water adds: CaSo4 25g Cacl 11g NaCl 9 into Mash water 49L What sort of effects would these adds have on deionised water? What would the subsequent effect be on a light pale ale or blonde with specific reference to : the expression or...

4.95 kg Pilsner (2 Row) Bel (2.0 SRM) Grain 83.90 % 0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 8.47 % 0.45 kg Munich Malt (9.0 SRM) Grain 7.63 % 23.30 gm Hallertauer, New Zealand [8.50 %] (60 min) Hops 21.1 IBU Infusion mash at 67.8(154F)for 60 min. est og 1.054 est fg 1.012 I...

What happens if you ferment a lager/pils recipe with a top fermenting yeast?

What is the mechanism by which beer ages (and hence has a shelf life) in beer? Why do commercial products last so long unopened compared to most microbrews? Is it oxidation at bottling? This is not a question about spoilage organisms/refermentation! Pasturisation kills that stuff off but he...

Id be keen to see the composition of a wort (% of various sugars) pre ferment and post ferment and yeast strain used if anyone knows where to get one? What Im trying to understand is how my mashing programme translates into the fermentablity of the brew and thus the resultant balance. I am...

Hypothetically if a selected yeast with attenuation of say 70 % was put in to a solution containing only fermentable sugars only (glucose say). Would the yeast attenuate 100% and if not what would be limiting factors? For arguments sake say the fermentable sugars were extraced from malted...