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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. A

    What chemistry and campden tablets

    I've been using a quarter of a Campden tablet (sodium metabisulfite) to remove chlorate from my brewing water. How should I adjust my water chemistry calculations for this compound? Does it affect pH? How much sodium per tablet? Do I need to worry about the sulfite from a water chem point of view?
  2. A

    Tips for long aging beer?

    Hi All, I just cracked open a Wee Heavy I've had in the cellar for around 3 and a half years and it was pretty interesting! Malty, complex and a little pleasant savoury character to it. Got me to thinking I'd like to embark on making some more strong beers to age. Perhaps batches to age over...
  3. A

    Hello from West Yorks!

    Hi All, I've been brewing for a few years with various hits and misses. I'm particularly keen on brewing malt forward Scottish ales but also regularly make other British styles and I've experimented with lager a couple of times. I brew all grain. Good to meet yous all :mug:
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