That Rocks, thanks! Since I need to get the replacement thrust washer from March for my pump I also have enough time to source the additives. I appreciate the help.
Get chalk and gypsum by the pound, it's cheap. Calcium Chloride will probably rarely be used with our water so a few ounces will last. Baking soda and epsom salt are grocery store items.
So Baking soda, Epsom Salts, Calcium Carbonate check. What would I need the chalk for? Gypsum is for protein coagulation right? I didn't see what the application would be used for. I know I've added gypsum to IPA recipes in the past.
Gypsum (Calcium Sulfate) adds calcium and sulfate, duh, but also lowers alkalinity which helps the mash pH. Chalk has the opposite affect on alkalinity which makes it a better calcium choice for our dark beers. I have to use chalk in any beer that's darker than 16SRM or so.
Cool site Bobby. I live in Toms River water system ID 1507005. I am pretty new to brewing so I only do extract brews currently, but I plan on working my way up to all grain brews. When I do it seems this water info will be vital to making a good beer.
Sweet. Thanks Bobby! I'm sure one of these days I'll be advanced enough to really use this info. I'm right across the river from you so any test I do would be redundant. However, if in the future you need someone to go in on a test let me know.
I'm about to brew a similar to DFH 60 min with the pacman yeast. Based on my water profile on an earlier post in this thread, I'm not sure what adjustments I would need and what my target water profile would be. I'm brewing this Saturday so any feedback before then would be great. I do have all my salts and minerals ready to measure out now.
Did you see my video on using TH's spreadsheet for making a good pale ale profile? Since our water is similar, you'd do something very similar. It's going to be epsom salt and gypsum.
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