Well I guess we know which end is up tomorrow… I trust all goes fine.
Well I guess we know which end is up tomorrow… I trust all goes fine.
Me too! Lava cake in a can!
Calcium and Mg in good ranges. Sodium ridiculously low - I have a hard time getting under 50 even when I cut my tap water with distilled. I’m still struggling to understand the effect of sodium other than “salty”. You have about 2:1 sulfate to chloride and both at good levels. Seems decent enough, I like it. I’ve been going a little higher, maybe 2.5 to 1 sulfate to chloride for British beers. There’s something about calcium helping with hot break. I think the rule has been to try to get to 100 but also not to add chalk. I wouldn’t be unhappy at 78. Sometimes I struggle to get to 60 if I’m using distilled water.Here is a screenshot of my water profile. Built from RO water.
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and the end of the beer to stay OT
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I’m finally finishing up a 30 pack of these I bought last summer. Only 1 or 2 leftThe gold standard.View attachment 761382
The gold standard.
Is it on a weird stand?HB NZ pils.
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Hibiscus tree. Brewery doubles as a conservatory for the more delicate plants.Is it on a weird stand?
One of my favorites on a cold nightView attachment 761390
Mmm-hmm--a fine, fine beer.
Got some info on how to make Better Half. That's what I'm going to make for the next twenty or thirty gallons.
You know that you're not going to maintain weight loss by drinking these, right? Anything above 5% ship this way. I'm here to save you!!
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