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About Dem93

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  1. I don't think salt sold in Italy has anti-caking agents, it should state it in the ingredients list, but I can't be 100% sure of course. But yeah, I remember many salt brands used it when I lived in the UK, which surprised me because I had never seen it before. And true, it is a crazy amount of salt in so little water. Next time I'll be making such a concentrated salt solution I'll make sure to use glass. An excuse to buy those fancy lab-grade borosilicate glass beakers/flasks. So I can say it has a purpose other than looking cool
  2. Thanks to everyone for your answers, as always things are more complicated than they seem! Thank you for your kind welcoming! Yes, it is a single layer of steel Luckily I didn't add it to all the bottles, but I'd say to a third of them. However as I said at the time of bottling this colour change\reaction wasn't that obvious, it was only when I cleaned it hours later. To play it safe I could dump them and change my procedure next time (using glass I guess) even though that would be a shame Unfortunately in Italy where I'm from it seems almost imposs
  3. Hey everyone, I hope the question is not off topic. A few days ago I made a saline solution (45g salt and 180ml of tap water) in a stainless steel pan. This solution was boiled to dissolve the salt and used to add a specific amount of salt to a beer I made, a german style that is traditionally made with salty water. While I was dosing the salt in each bottle I noticed that the solution had turned sligh yellowish, but at first I assumed it was just some salt impurity. However, a few hours after bottling I came back to wash the pan and realized the salt had started to corrode the bottom, an
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