HOMEBREW Digest #5792 Sun 13 February 2011

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  Weyermann Malts (Timmy R)
  chloramine neutralizing ("Tom Logan")

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---------------------------------------------------------------------- Date: Sat, 12 Feb 2011 08:33:04 -0600 From: Timmy R <homebrewtim at mac.com> Subject: Weyermann Malts I just listened to a presentation on Basic Brewing Radio by Weyermann describing all their products in detail and floor-malted grains were specifically discussed. I speculate the difference may be comparable to the differences seen between a standard continental pale ale malt or possibly 2-row and a floor-malted base malt such as Maris Otter. Certainly the difference in the actual malting process must produce some significant differences. After looking at their site, I find no details regarding their floor-malted pilsner malt. Cheers, Timmy Return to table of contents
Date: Sat, 12 Feb 2011 21:18:48 -0600 From: "Tom Logan" <tdlogan at ksu.edu> Subject: chloramine neutralizing Back on the list and brewing after a long step back. The city water supply where I live recently changed over from chlorine to chloramine. I know it was covered a long time ago to use campden tablets. I read on one of the other forums to use sodium metabisulfite instead. So the question is how much of either do I use and are there advantages to one over the other? My water supply is hard but the treatment plant does remove some before it goes out. Sorry, don't have the numbers in front of me. Thanks! Tom Return to table of contents
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