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Thank you all very much. This clears up my earlier confusion. Cheers!

Background: Mead and wine maker for several years, started getting into all grain beer brewing a year ago. So, to my knowledge, the higher the attenuation of a yeast, the more of the sugars are converted to alcohol. When I make meads using champagne yeast, they dry out to as low as 0.994 FG. At...

Good day, I've been trying a few Canadian microbrewery ales lately, and was impressed with one number from Driftwood Brewery in Victoria, BC: Naughty Hildegard IPA. It's about 7% ABV, 50 IBUs, and has a relatively complex taste for an IPA, and feels pretty full bodied. I'm guessing at least...

One other question: What is in StarSan? Does it introduce any checmials which themselves require treatment?

Thank you. This post was very helpful. Cheers!

I've done a couple rounds of the same pale ale all grain recipe lately, and it's been getting better slowly, but I'm wondering what I can do to handle water treatment woes. Recipe: *10lbs pale two-row malted grains *1.5lbs crystal 60 deg malted grains *1.0oz Northern Brewer hops (45 mins...

Thank you all.

Not 1997, just "Wyeast 97 Ale Yeast".

Good day, I'm planning on carrying out a simple all grain IPA recipe another member has suggested: https://www.homebrewtalk.com/f36/easy-ipa-recipe-398028/ 12lbs 2-row 0.5lb Crystal 40L 1oz cascade 60m 2oz cascade 20m 2oz cascade 10m 2oz cascade 1m I have a few short...

Fermentation temperature: 67 degrees (F) Location: BC, Canada Yeast: Wyeast '97 British Ale Yeast Intended FG is consistently reached I'm doubtful there was any infection. I sterilize everything very thoroughly with sulfite solution. Can excess sulfites be treated or removed from the...

Good day, I have made two attempts at the following all grain recipe, and both have met with apparent disaster. Recipe: *10lbs pale two-row malted grains *1.5lbs crystal 60 deg malted grains *1.0oz Northern Brewer hops (45 mins of boiling) *1.0oz Northern Brewer hops (15 mins of boiling)...

Good day everyone. I figured I owed the community at least as much as to follow up on the original question. I decided to do a deliberately flawed experiment with 4 carboys, each only a gallon in size. Two without treating the water for chlorine and chloramine, and two with treatment by...

Thank you. So, does the k-meta in the tablets just change the chlorine into a precipitated solid, or into some sort of stable molecule that doesn't interact to produce chloro-phenols? I would have guess it causes it to evaporate off, since some people on the forum have noted they just boil the...

Also, does it matter if I add too much of the tablet? Will using a whole tablet for 10 gallons of water ruin the taste of the beer? Finally, does it matter if I bring the water just up to the strike temperature with the tablet dissolved in it, or do I have to heat the water to a boil and let it...

So, my plan is as follows: 3 gallons of mash water, heated to the strike temperature, with 1-quarter of a Campden tablet present 5 gallons of sparge water, a few degrees hotter than the mash water, with 1-half of a Campden tablet present Please correct me if I'm wrong at any stage here. I...

Good day, I'm following up on something brought up in a separate thread of mine, where I realized that the off taste I've encountered with my AG batch of pale ale is likely due to chlorine or chloramine contamination...

Do you just mean the initial fermentation temperature, or the temperature across the first two weeks, before it gets bottled?

Thank you for your time and assistance. TIL something :)

So, I think I've found the culprit. The water quality is pretty good where I live, and my mead has never encountered any issues with this plastic-like taste. I repeated my previous batch, scaled back for a small, 1-gallon batch. I washed everything very carefully, and this time, I did a batch...

The fermenting wort stayed at about the pitch temperature, roughly 69 (room temp at my place).