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from murphys UK Zinc is an essential growth factor for many yeasts and it is often low in wort. Benefits -Improved yeast growth -Faster Fermentations -Reduction of sulphur characteristics -Concentrated product—economical in use

Sibelman - you are correct they were very visible. I use a jug and funnel to bottle, and as I got to the last few litres, the jug was moving them around and they were breaking up into tiny bits - but the kleenex did filter them out. I do not use cleaning agent, just copious amounts of hot water...

hotbeer - will report on quality in 14 days......

its bottled - clumps the size of match heads - very mobile - had to filter through a kleenex tissue....

I usually get good sedimentation, nothing has changed, SO4 yeast 15 gm per 22 L 3.7% SMASH beer with chinook hops Only thing I can think of it got to 25-26 C 4 days in to fermentation. Water treated same as always, AMS and campden tablet 2 tsp AWB and half a gram of MgSO4

thanks, Mac. I used an IBU calculator I found on the internet. I think I am ok with bitterness, but with the beer in question, I was aiming for mainly flavour and aroma.

my water is treated the same as the local microbrewery - I am really asking with such low calculated IBU why does the beer taste so bitter ?

22 litres 10 days in bottle tasted yesterday I could have been clearer 1 protofloc tablet last 5 monutes

3.6% SMASH beer with mosaic cryo hops AA 0.213 added as below 2 gm 15 mins 3 gm 10 mins 5 gm 5 mins and 15 gm 3 mins I calculate IBU as 12.5 cooling down to 30 C 4 hours then down to 18 V in 10 mins thanks

Wraggy's reviews

I worked with an American guy in London - he would buy a pint of guinness and stand it in front of the fire to warm it up,,,,,

wort is cooling - beer will at least be wet and room temperature....I will Email you a pint to try...

peebee thanks I think. brewing tomorrow adding 11 ml of CRS and 10 gm of AMS, hoping it will be drinkable........... (half campden tablet before the CRS)

Peebee - this is going right over my head so simple question what should I do with this water to make a 4% pale bitter, hardness as CaCO3 228 Ca 80 - SO4 107 - Cl 65 - Mg 9 - Na 39 thanks

the priming sugar table in post 4 looks a bit heavy to me - I use less than half those rates.

Clint - most amusing second paragraph.

I cool the wort and then jug it into a stainless steel saucepan with lid, measure the OG and pitch my hydrated safale 04 yeast, after 5 to 7 days I bottle and leave for 4 weeks, works for me but what do I know, I have only been brewing for 54 years.

google commercial fish kettles.....

do you know anybody who works in any sort of laboratory - they will have a master calibration thermometer, just put yours next to it for 0 20 40 60 80 100

I am a BIABer. I thought about lifting the bag, allowing it to drain. Then I acquired a second Burco. So I run off the liquid and use 4 litre jugs to fill number 2, and then boil. There is always some very fine solids left in the mash vessel - using the lift and drain approach would mean boiling...