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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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


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JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  Spencer Thomas, and Bill Pierce



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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



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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



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