I noticed you have passed a third of a million total views! Congratulations, that is a lot of interest. Creeping up on 7k subscribers too. I have been missing your input, Brewbird. I hope all is well, I keep wishing the best for you.
Calcium carbonate lowers the acidity, it acts as a "buffer". It is very useful if you're wort is starting at low PH as this will drop further when the yeast get to work. I use it regularly in wine making as you're dealing with lower PH (more acidic) must. The reason I use calcium carbonate is because it doesn't add a salty taste to the end product (in fact it helps to prevent the yeast from producing "off" flavours, of which some could be the ones you've mentioned, by buffering the PH level.).
Very informative and you always manage to keep it lively and fun!
Congratulations on 300,000 views!
Thanks Brewbird.
I noticed you have passed a third of a million total views! Congratulations, that is a lot of interest. Creeping up on 7k subscribers too.
I have been missing your input, Brewbird. I hope all is well, I keep wishing the best for you.
As informative and fun as ever. Thanks!
Calcium carbonate lowers the acidity, it acts as a "buffer". It is very useful if you're wort is starting at low PH as this will drop further when the yeast get to work. I use it regularly in wine making as you're dealing with lower PH (more acidic) must. The reason I use calcium carbonate is because it doesn't add a salty taste to the end product (in fact it helps to prevent the yeast from producing "off" flavours, of which some could be the ones you've mentioned, by buffering the PH level.).
The egg came before the chicken. The first animal to lay a chicken egg wasn't quite a chicken.
The chicken and egg…came together! You could call it a draw