Recent content by DJDave

absolutely agree the ability of the power companies to remotely change your tariff without your express agreement or direction should be prescribed in statute

Yes it's common sense, turning things on uses electricity. But I don't grasp why you wouldn't want a little more information. Have a look at Energy stats uk this shows you some data you don't need. For instance the wholesale price of electricity which sometimes goes very low, even into the...

Sparge, to acidify or not, that is the question - why bother appears to be the answer. https://beerandgardeningjournal.com/acidify-sparge-water/

interesting sparge blog, I fall into first camp because I never felt the need to

350 gms Crystal in bitter, 375 gms Red Rye Crystal in a red rye. Black bitter has 350 gms crystal, 100 gms Black 100gms chocolate. Suffolk rather than Sussex, although suspect Sussex has equally hard waters filtered through all those chalk downs

It would help if I knew mash PH in suffolk, but I don't so I won't be going gung ho at this last brew here was again right at the bottom of range somewhere about 5 to 5.2 at end of mash. This is with the narrow range PH papers. I'd rather have a definitive reading from a properly calibrated...

I am trying to match the Suffolk water I am used to brewing with. Very hard the 2022 report says an average of 378.01 mg/l HCO3. My water here comes come from the Aysgarth, Bainbridge, Bedale, Leeming Bar, Leyburn, Masham, Middleham, Patrick Brompton, Wensley, West Burton supply zone, which I...

Next brew day should be next Sunday but as that's fathers day daughter & granddaughter will be descending on me (that was the point of moving after all) so will probably delay until Monday, will let you know how I get on. Thanks for all advice, amazing how much chemistry I have forgotten, you...

Yes, high salts generally and the massive alkalinity HCO3. in East Anglia, started playing with calculators in order to attempt to reproduce it here but got fed up with that. Gone back to my original thought of just adding a couple of grams of Gypsum and baking soda as well

I have escaped and just read all the way through. Good grief, I may have to read it all again. But I think the gist is forget hardness / alkalinity & concentrate on the ions and add appropriately. One of the things I love about home brewing is it is as simple or as complicated as you want to...

apologies, just catching up, been tied up. Hopefully get back to this at the weekend

Just to muddy the water further Essex & Suffolk water have issued new report for 2022 - even more salts than before

Interesting calculator - how did you work out carbonate?

Thank you all, digesting everybody's input & twiddling with graham wheeler's liquor treatment calculator

and yes, just the idea of adding chalk is a bit off putting