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I was quite surprised to get a 'match-stick' smell off the ferment with an ale yeast. I haven't used Danstar/Lallemand Windsor before. Usually, US05 and that is clean as. I don't keg so will be bottling but will hold off dry hopping in secondary till I know it's going to clear up rather than wasting...

We are quite a way from the road & no trees around too. So, should be pretty clean, except now, we have volcano ash now coming across from Chile. The water pH is 7.28. I'll probably use Beersmith to adjust the water minerals with.

Cool! Did he say how long we'll need to wait for the updated spreadsheet to be BIAB friendly? Such an awesome spreadsheet, will trial it out on my next brew

I read that Magnesium Chloride is expensive $60-$90US 500gm). This thread may answer some of your questions re the Magnesium Chloride... maybe not, but is interesting read anyway. http://www.homebrewtalk.com/f36/uncommon-brewing-salts-96303/ I think magnesium is such a small component in brewing wat...

Duh, just re-read previous post and you answered that question... Your main salt additions would be Calcium Chloride (malty) or Sulphates (Calcium Sulphate, Magnesium Sulphate - more hoppy). Thanks for your brilliant input... good luck with the yorkshire style brew. Would like to do an ESB after thi...

Hmmm, so would you say, as long as your mineral additions are similar to water profile of the region that you're cloning along with the 'style' of beer your brewing, it should be ok. I like how the spreadsheet gives a starting point to begin to look at the mineral composition/ balance. Can't wait to...

Hi Beachbum, just had a look at the spreadsheet, which is awesome. I wonder how this would work out with a BIAB method though as it mentions that is not very accurate when the mash thickness is more than 2.4qt/lb. I guess using a BIAB method complicates things a bit as it doesn't use a standard mash...

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