[hopfenundmalz]

Hope this helps. I know your missing HomebrewCon like I am this year.

I am... sorta.

Wasn't impressed with last year in San Diego at all -- it wasn't a good con in its own right, and when compared to San Diego 2015, one of the best I've ever attended, it was super-disappointing. Particularly the teeny-tiny space devoted for Club Night.

(Side note: that salsa beer from the AZ club was probably one of the single-best beers I've had at a conference!)

I'm going to Denver for GABF, but I'm just going to focus on GABF as I've never been. Probably won't even walk into the "homebrewers lounge" or whatever they're calling it.

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The specific thing I'm still looking for more info on is this, which I've never heard before and in my (admittedly limited) Googling haven't found referenced anywhere:

Keeping the calcium well below 50 ppm helps to keep the ferment from ending prematurely. If your lagers won't attenuate to the degree that the yeast report says it should, its probably because your water has too much calcium in it.

I will be at GABF as I've never been. Not sure as to what sessions.

The main attraction for me is the Rare Beer Tasting that is put on by Pints for Prostates as a fund raising event for Prostate Cancer Awareness. As a Prostate Cancer survivor I want to go to that. A spendy ticket, but a good cause.

[Brew.Drink.Repeat.]

I brew mostly lagers. My calcium target is usually 60-80ppm. I really don't have an issue with attenuation or early flocculation. I have found I can improve the consistency of attenuation by adding a zinc nutrient to the cold side (fermenter).

Thanks! I keep searching for info on this calcium thing, and finding nothing outside of this thread.

As for the zinc addition, is this in addition to, or instead of, nutrient in the boil (which I have always done)?

[Brew.Drink.Repeat.]

I will be at GABF as I've never been. Not sure as to what sessions.

The main attraction for me is the Rare Beer Tasting that is put on by Pints for Prostates as a fund raising event for Prostate Cancer Awareness. As a Prostate Cancer survivor I want to go to that. A speedy ticket, but a good cause.

Oooh, had no idea about this... definitely interested, I'll let you know if I'm going to do that too.

But if nothing else I'll see you at GABF (and, I assume, Club Night which I'm told is actually happening... somewhere...)

[denny]

I brew mostly lagers. My calcium target is usually 60-80ppm. I really don't have an issue with attenuation or early flocculation. I have found I can improve the consistency of attenuation by adding a zinc nutrient to the cold side (fermenter).

Thanks! I keep searching for info on this calcium thing, and finding nothing outside of this thread.

As for the zinc addition, is this in addition to, or instead of, nutrient in the boil (which I have always done)?

Martin has spoken about it many times. In lagers, 25 ppm is more than sufficient apparently.

[hopfenundmalz]

I will be at GABF as I've never been. Not sure as to what sessions.

The main attraction for me is the Rare Beer Tasting that is put on by Pints for Prostates as a fund raising event for Prostate Cancer Awareness. As a Prostate Cancer survivor I want to go to that. A speedy ticket, but a good cause.

Oooh, had no idea about this... definitely interested, I'll let you know if I'm going to do that too.

But if nothing else I'll see you at GABF (and, I assume, Club Night which I'm told is actually happening... somewhere...)

Edited to say "spendy ticket".

May understanding on the Ca levels.

If the yeast flocks out too early you don't get the final reduction of extract in lagering. You want some of the yeast suspended and slowly working.

The other thing to think of if the levels of SO4 and Cl in lagers. Those are less than in Ales, so you won't get as much CA. Too lazy to run the numbers now.

[mabrungard]

I brew mostly lagers. My calcium target is usually 60-80ppm. I really don't have an issue with attenuation or early flocculation. I have found I can improve the consistency of attenuation by adding a zinc nutrient to the cold side (fermenter).

Thanks! I keep searching for info on this calcium thing, and finding nothing outside of this thread.

As for the zinc addition, is this in addition to, or instead of, nutrient in the boil (which I have always done)?

I take it you are not a BA or AHA member. There are articles that document why calcium in lager brewing can be counterproductive. The main thing that I prefer to target is at least 40 ppm Ca in my mashing water and as close to zero Ca in the sparging water. The 40 ppm target is to help drop oxalate in the tun.

That approach above can generally bring the overall dissolved Ca content in the wort into the 20 to 25 ppm range. Don't worry about the yeast not having enough calcium since wort has a lot of calcium bound in the wort components that supply the yeast.