Spotting Calcium Oxalate in the brewhouse?
Even though our deep well water is calcium rich and we add quite a bit calcium to the mash, we've seen a creation and carry-over calcium oxalate crystals to the final product - so much so that we've had gushing issues. We know they're there because they're easy to spot in the microscope at 40x.
So we're working on various ways to reduce the oxalate. In the meantime, does anyone out there have a program in place at their brewery to spot the crystals using microscopy on brewdays? How do you go about it?
I'm not sure how common this problem is.
Pretty Things Beer & Ale Project
Once Upon A Time Beers
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