Hello Brewers, It's taken me a while but I'm on the verge of brewing again. I have moved continents and finally have a new set-up and am going to try this recipe. It's a British Brown Ale, but is bit darker with more body than the average for the style and it's slightly hoppier too...at least that is the idea. It would be an American version....I think....except that the hops are EKG. I'm going for it with water chemistry too (well more than I have so far). Treating my strike water overnight with quarter of a campden tablet. These tabs are Sodium metabisulphite rather than Sodium metabisulphate...anyone any ideas about the difference here?. I think this tablet is usually used in wine at the end of fermentation, but I'm guessing I'm ok to use it to drive off chloramine and free chlorine in my tap water (water profile added) here in much smaller concentrations. Also, adding gypsum and calcium chloride to the strike water to get a malty taste. Anyway, link to the recipe is below: https://www.brewersfriend.com/homebrew/recipe/view/702777/dorset-brown-ale Any and all feedback welcome and appreciated: the good, the bad and not so ugly, please.