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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  EDTA ("A. J. deLange")


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Date: Wed, 28 Nov 2012 00:32:03 -0500
From: "A. J. deLange" <ajdel at cox.net>
Subject: EDTA

EDTA is used to prevent coagulation of blood and does so by chelating 
calcium (as does EGTA) so it stands to reason that if yeast flocculation 
cannot take place unless calcium is present those chemicals should work 
for yeast too. But I've never noticed that yeast fails to flocculate in 
starters ior beers made with low calcium water. No calcium might be a 
different matter.

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