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Tannin additives: Difference between revisions
→Usage
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*Some extra [[calcium]] in the [[water|brewing liquor]] (20ppm) may be helpful to compensate for the expected chelating effect of tannins.<ref name=witboe>http://www.themodernbrewhouse.com/wp-content/uploads/2017/02/Officiele_tekst_voor_Brewing_Science.pdf</ref> | *Some extra [[calcium]] in the [[water|brewing liquor]] (20ppm) may be helpful to compensate for the expected chelating effect of tannins.<ref name=witboe>http://www.themodernbrewhouse.com/wp-content/uploads/2017/02/Officiele_tekst_voor_Brewing_Science.pdf</ref> | ||
*Methods to reduce the amount of dissolved metals ([[iron]]) are also recommended, especially using equipment made from a high quality [[stainless steel]] and proper [[passivation]]. | *Methods to reduce the amount of dissolved metals ([[iron]]) are also recommended, especially using equipment made from a high quality [[stainless steel]] and proper [[passivation]]. | ||
*The suggested amounts are for a 12°P beer. Higher or lower amounts can be used depending on wort gravity. | |||