Kamikaze knitting club water salt additions

[Sadfield]

What kind of sulphate levels do you brew with? I always get a rotten eggs sulphur when I go 150 or above and am curious if you experience the same?

I mainly use Wheeler's Dry Pale Ale profile which is 329.9, but have used his Burton Ale profile which is 329.9 sulphate. The only time I recall getting Sulphur was possibly before I started using water treatment.

I read somewhere, probably on Barcleyperkins, that Burton Snatch was yeast driven and not strongly related to water chemistry. The argument for this was that it wasn't evident in numerous breweries in other areas that adopted burtonising their water, but kept their own yeast. Sounded plausible and now echoes my experience.

Perhaps something to try. Burtonise your water and split ferment with your usual yeast and something different?

 

[Pennine]

I mainly use Wheeler's Dry Pale Ale profile which is 329.9, but have used his Burton Ale profile which is 329.9 sulphate. The only time I recall getting Sulphur was possibly before I started using water treatment.

I read somewhere, probably on Barcleyperkins, that Burton Snatch was yeast driven and not strongly related to water chemistry. The argument for this was that it wasn't evident in numerous breweries in other areas that adopted burtonising their water, but kept their own yeast. Sounded plausible and now echoes my experience.

Perhaps something to try. Burtonise your water and split ferment with your usual yeast and something different?

Thanks for bringing this up its a very good point. My most recent sulphur batch was with M15.

 

[Monkhouse]

So does everyone use a PH meter when doing salt additions or do some people just wing it?

 

[Sadfield]

Thanks for bringing this up its a very good point. My most recent sulphur batch was with M15.

I've looked a bit more into Burton Snatch and it appears to be affected by yeast choice, low nitrogen levels and wort aeration. Lower nitrogen in grain is linked to under modification and/or low malt content in wort. Less modified victorian grain coupled with burton water, creating the legend.

https://www.google.com/amp/s/beerandbrewing.com/dictionary/amp/1gutkReoew

 

[Sadfield]

So does everyone use a PH meter when doing salt additions or do some people just wing it?

The only measurement of importance is mash pH.

 

[Clint]

Search the forum for Strange Steve's basic water calculations.