true, but they're also ridiculously wasteful, another reason I want to avoid them which I forgot to mention in my first comment.
Really? I was under the impression it takes 24-48 hours. Fair enough.
No, it's "instantaneous". I brewed with heavily chlorinated (or chloraminated) but otherwise good water for several years, and the procedure was to add half a crushed tablet (~0.25g) per 5gal of batch and start brewing; *technically* you should add as a function of the amount of water to treat, but it really does not matter, and you also might also just as well use an entire tablet for 5 or 10gal.
A KG of NaMeta? More like micro gram.
I'm not really sure what is nit picky here, anyway, I'm not trying to pick a fight with another member! Regardless, the water filters I get can remove chloramine, so that shouldn't be an issue if boiling is insufficient. I'm just concerned that if I use a campden tablet, I then can't pitch yeast for a whole day, putting the whole batch at risk if something gets to it before I do.
When used to halt yeast, campden tablets are used at the rate of 1 tablet per gallon. To remove chlorine and chloramine, campden tablets are used at the rate of 1 tablet per 20 gallons (I usually add 1/2 tablet to ~8 gallons of water). There are no risks to yeast at this rate, especially since this is added before the mash, boil and oxygenation of the wort.
No. First, the SO2 will be gone by the time your wort is boiled and done. Even if we assume it isn't, the yeast-inhibiting factor is a function of molecular SO2 (i.e. actual SO2 molecules, not HSO3 or SO3), which are present only at a low pH. At wort pH you'd have to add like 10g/L of campden for you to have enough SO2 to affect the yeast (don't do that). Furthermore, you're adding a really really tiny amount to begin with, something like 1/5 to 1/10 of what you'd sulfite a must with.
Brewer's friend has water calculators both advanced and basic with pre-populated style guides
Palmer's How to Brew, E4 has a good section on water adjustments.
Yeah I just don't trust the City's Water Report and I don't want to take the time to send it into a lab and have it tested. Would rather just stick to Distilled and include salt additions.
I have a brewing water calculator that has all the water profiles. Online at www.phantomwingbrewing.com
Nice, this is great! Pretty much exactly what I'm looking for.
You're welcome. Let me know if you need any help with it.
How were you able to find the water profile for all those styles?
Some of them were in the 'Water" book by Palmer and Kaminski. Others were in books by Gordon Strong. I also have about eight years of back issues of 'Brew Your Own" magazine, many of which contain water profiles in them. To get the full list was about two years of part time research.
Great nd helpful research!
