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**Saccharomyces** · 04-14-2011, 05:22 AM

Our water in Pflugerville seems to have more chloramine in it than anywhere else, I don't know what is up with our utilities guys... grrrr

Anyway, I would suggest using Campden in at least 1/2 tab per 10 gal if not 1 tab per 10 gal and let it sit overnight. I use a Chlorplus 10 filter from Pentek, 1/2 GPM flow rate, for my water, through a whole house filter housing. It costs about $22 and lasts for about 1,000 gallons.

**ajdelange** · 04-14-2011, 11:25 AM

It won't hurt to use excess Campden tablet but is unnecessary. The 1 tablet/20 gal dose was calculated for chloramine at 3 mg/L - the maximum dose the EPA allows. You can crush a tablet and add the powder in increments. When the smell of chlorine is gone and the smell of sulfur dioxide begins to be noticeable you have added enough.

CPADRE · 08-16-2011, 07:16 PM

I've been trying to find this.

AzKaiser · 12-01-2012, 04:29 AM

Digging this thread out again.

I have been using the water analysis from this thread and used the nomograph to determine how I need to change the water to get a nice Kölsch at around 5 SRM.

According to the diagram, I would need to add about 215ppm of Ca per gallon. Depending on which salt I would use, thats about 237ppm of Chloride and 148 of Sulfate (2g per gallon Calcium Chloride and 1g per gallon Calcium Sulfate). Is that reasonable or will that lead to too much Chloride and Sulfate and mess up the taste completely?

**ajdelange** · 12-01-2012, 11:57 AM

What does your common sense tell you?

Kölsch is best made with low mineral content water. Use about half a tsp of calcium chloride in RO water for an excellent Kölsch.

mabrungard · 12-01-2012, 02:09 PM

Forget the nomograph for all your brewing and you will be much better off. That nomograph has caused all kinds of problems for brewers. AJ's advice is sound.