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Old 02-04-2009, 07:52 PM   #1
avaserfi
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Default Water Confusion

I am getting ready to do AG number one. For my past extract batches I have been buying bottled spring water because the water here tastes bad. Since this would get very expensive with all grain I started looking into the local water profile and came up with this:

Ca = 3ppm
Mg = 0.7ppm
Na = 200ppm
SO4 = 9ppm
Cl = 54ppm
Bicarb = 459ppm

From what I have read this is pretty bad. Right now I don't have any salts about and there is no LHBS around, but I do have some 5.2 buffer in the mail with the grains. I was thinking of mixing RO water and the local tap water 50/50 for the brew and using the buffer during the mash.

Does anyone have some recommendations for what to do about this? I have done some reading on the subject, but am still not 100% on it and don't want to put off brewing this weekend since I am almost out!

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Old 02-04-2009, 08:27 PM   #2
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You will need to add some Ca for yeast health. About a gram of gypsum per gallon should work.

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Old 02-04-2009, 08:45 PM   #3
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Quote:
Originally Posted by 944play View Post
You will need to add some Ca for yeast health. About a gram of gypsum per gallon should work.
Is gypsum something that can typically be found locally? I tried calling a couple water places, but none keep it around.
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Old 02-04-2009, 08:48 PM   #4
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Dilution would be a good idea. Your Na and bicarbonate levels are high. Adding Gypsum could bring your water to a Burton profile if you are concerned about brewing to style. It would be a good idea to add gypsum if you plan on brewing anything hoppy.

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Old 02-04-2009, 08:53 PM   #5
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First AG is a SMASH IPA, so I guess I should do a 50/50 tap/RO water and add 1g of gypsum per gallon? Now...I just need to find some gypsum by Friday .

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Old 02-04-2009, 08:56 PM   #6
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Plaster of Paris is gypsum.

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Old 02-04-2009, 09:16 PM   #7
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Thanks for the tip. Is that really food safe though?

http://www.lowes.com/lowes/lkn?actio...308&lpage=none

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Old 02-04-2009, 09:24 PM   #8
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Graham Sanders is of the opinion that for the tiny amounts we're adding to beer, it's really not critical.
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Old 02-04-2009, 09:43 PM   #9
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Gypsum is also found in things as common as chalk used in schools and drywall.

I know these things are not dangerous/hazardous to ingest is small amounts. I've personally ate chalk "won't go into details .. lol " while not very tasty it was harmless.

Another food for thought. Plaster of Paris = Calcium sulfate which is found in everyday foods such as bread.

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Old 02-04-2009, 10:09 PM   #10
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Just checked out the MSDS from the DAP website. In that way the plaster of paris is fine, I was more concerned with the manufacturing process being a sterile environment.

One other question. Say I am making a hard lemonade or apfelwein from concentrate and I use 50/50 RO/Tap water. If I did 1g of gypsum per gallon the yeast will be happy and ferment well? Should I be concerned with anything else then? I would use just tap water, but it taste like chlorine pretty bad here.

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