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Sorry what do these actually do? Do you just drop them in with the wort in the fermenter and they float and measure the gravity and temperature? Would dry hop bags get in the way?

Can you explain the salt IBU thing as I've been having this problem bitterness (even with only <80C hop stand additions and dry hops at 14C) with all my NEIPAs and added salt and it seems then my IBUs must be too high as the taste changed. What is the relationship?

Very hard to get hold of. Passionfruit powder is best equivalent I could find tbh.

I'm currently trialling using freeze dried passionfruit, pineapple, papaya, grape and spinach powders to increase beta-lyase activity as well as cys- glut-3mh & 3mhs precursors in addition to a non GM high beta-lyase activity yeast. Hoping to see improvements with either cascade or saaz mash...

Obviously we all know flushed vacuum sealed hops will last a long while in the freezer and conversely hops stored at ambient temperatures in oxygen rich environments i.e air will stale pretty swiftly, some say 2 weeks however I believe it's much shorter. Does anyone know how hops deal with a...

Going back to original thing I use a 10ml BD medical syringe to individually "inseminate" each bottle. I use my spreadsheet to calculate the amount of solution to draw up for the desired CO2 vols. For the style. I used to use the funnel technique however the clogging was annoying. Priming...

Hi Foxy, I was under the impression that RO water sits around 5-6 pH anyway due to carbonic acid being formed, but also due to its alkalinity it's not able to buffer, so the acidity of the mash will quickly bring it down inline with the rest of the wort. Which removes the need to acidify the...

The problem I'm trying to solve is based off of pre and post boil pH so I can calculate a post boil acid addition. However I'm unsure to whether I can use the estimated mash pH as the pre boil value.

Hi everyone and sorry for probably a very simple question. Is estimated Mash Ph (measured after let's say 20-45mins after mash) the same as when people talk about Pre-boil Ph? Or is the an expected drop in Ph when removing the grain? This is in regards to full volume Biab or an RO / no...

I haven't given up on bottling as of yet. I've been producing some really wonderful NEIPAs and beers in general however. It's the colour / opacity that had been evading me. I will try your recipe with your tips at some point 👌. Putty is like a second best to me, my favourite beer ever was Pomona...

Thanks again for the info! Do you use whirlfoc/protofloc and yeast nutrients?

What temp did you hop stand also to boost this to puttty (tipa) level what would you change.

Sorry I found it here. Is this the most up to date version? Also did you add bicarbonate back in to the RO to get to 16mg/L?

Thanks for the info. I use the brewers friend advance water calculator. Would I just set the pH to 7.0 and the bicarbonate to 0 then any adjustments I make using salts will change it correctly?

I thought RO water was slightly acid 6-6.5 and pure water was 7.0. Did you measure it? I've emailed them anyway so hopefully they know.

Where did you say I can find your recipe for this? Looks amazing! Also do you rock up to Spotless Water and just fill up your own containers with RO water? And does that literally mean 0ppm for everything Ca, Cl, SO4, Mg, Na, Bicarbonate and what would that make the pH?

Just a hypothetical question for a silicone blow off tube (ID 9mm OD 13mm), at roughly what rate would the blow off tube filled with 100% CO2 diffuse to atmospheric air / O2 and then eventually be fully replaced. Let's assume the length of silicone is 1m, the internal length of tubing holds...

Just to note the 2L bottles still seem to have the older mineral content.

Don't know if this effect anyone but the mineral content of Tesco Ashbeck has changed. Mainly an increase in Bicarb and PH but Mg has gone up slightly as well as sulfate, chloride and calcium.

What am I looking at? Cherry tomatoes 1/4ed in drugs bags?