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It is said to break down rapidly into calcium carbonate, water and oxygen. So why do all the safety data sheets say not to release it into the environment?

I admit that it is certainly not deadly. But the concern here is not to die but to know the health effects (in repeated doses). I'm not particularly worried, just vigilant.

I am afraid you are right but I would like to taste it for the experience.

May be you are right and it tears my heart out to waste 20 liters of beer but is it worth taking a risk on my health ?

I feel pretty much the same but I will wait for other opinions.

This morning I made a mistake while cooling my beer. I first sanitized the cooler (counter flow) during 5 minutes). Then, not to let it on a dirty surface, I dipped the extremity of the pipe in a jug containing sodium percabonate (~4g/liter). I didn't think to close the valve, thus when I...

Thanks for these information. I probably need to revise my way of doing things.

OK, I agree. Nevertheless this solution is a bit more expensive and less adjustable. Is this true if the solution is boiled beforehand, meaning the sugar is already dissolved ? I am a bit afraid of doing so because of contamination and oxygenation contingencies. I would be interested in...

Generally I use bulk priming after the cold crash. I add the priming solution (boiled and cooled) and let the fermenter in the fridge at about 5°C (41 °F). I wait for one hour before getting the fermenter out of the fridge and beginning my bottling. My thinking is not to stir the beer in order...

Here is what I get.

Thank you everybody. I will post a picture tomorrow because I only drink one beer a day. It looks like the picture above but in a lesser extent. I also have the same in the empty bottle and some same residues floating on the surface of the beer when the head has collapsed. It is true also that...

It's the first time I encounter such a phenomenon. My beer is good but many foam-like particles sticks to the glass and the empty bottle too. What is this? Why does it occurs?

Thank you doug293CZ. It's what I need. But would you allow me a question? In the post you are pointing to I noticed the following assertions: Is this based on your own experience or does it come from an other source? In the second case, which one?

Thank you. Assuming always true the conditions I have stated above (30l fermenter with 10l head space) Charles' law states that at constant pressure V1/T1 = V2/T2 (T in Kelvin) As 22°C = 295.15 K and 5°C =278.15 the contracted volume of the initial CO2 trapped in the headspace would be V=10l...

I plan to build an airlock with a CO2 trap in order to reabsorb the CO2 trapped during a cold crash. I have a clear idea how to do it. My question is: how much CO2 will be reabsorbed by the beer after fermentation during this cold crash? Let's assume we have 20 liters of beer in a 30 liter...

It was more or less what I guessed, but as usual detailed and enlightening answers from you. Thank you so much.

BTW, looking at Mash Made Easy I am wondering what are the 2 input values Actual Grist Buffer Multiplier and Kolbach Ca Mg pH Shift Multiplier. More generally is there some guide for the use of this tool?

Thank you for the comment. It confirms what I feel rather confusedly and I can only agree with you when you say that "science is not a popularity competition". What is missing here is, at least, the definition of a method that is rigorous, well defined and shared by all, for the evaluation of...

Reading A Homebrewing Perspective on Mash pH. Distilled-Water pH and Buffering Capacity of the grist published by Riffe and Spencer in 2018 I am surprised by the very large dispersion of the results, and above all, by the considerable distance taken by software like Brewer's Friend and...

Thank you. Interesting but I am starting to remember why I had a certain aversion for chemistry at school.