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Old 01-20-2011, 11:48 AM   #21
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Originally Posted by Yankeehillbrewer View Post
Just out of curiosity, Are you guys building your water like this because you don't have good water to begin with or was it just part of your "Brewing Progression"?
I just try to build to the style... reason being, my tap water sucks (beyond the fluoride, it has a chlorine smell), and I have no way to remove it (no i am not using camden tablets). So I just buy distilled and build it up. The cost used to be $.89 a gallon but the prices went up to a $1 now... ideally I would just pull from the tap... i am considering a PUR faucet filter, who knows!!
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Old 01-20-2011, 06:52 PM   #22
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I'm just trying to build my water up as well because no use doing RO water when my water starts out so soft anyway. Thanks for all the help guys any more would be greatly apprecited.

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Old 01-21-2011, 02:31 AM   #23
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My water doesn't suck... for a stout. But without the gypsum I just can't get the hops right in an IPA, so water does make a difference in how your beer turns out, even if you have perfect water, it'll only be perfect for a certain set of beers.

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Old 01-21-2011, 03:56 AM   #24
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Originally Posted by Adam78K View Post
Hey Guys,
brewing a Russian Imperial Stout this week, 63 SRM this weekend and want to dial my water in. Using EZ Water spreadsheet, here's what I've come up with:

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
Alkalinity: 17.5

Mash / Sparge Vol (gal): 6 Gallons/3.5
Dilution Rate: 0%

RA (mash only): 228
Cl to SO4 (total water): 1.14 Balanced

Then, with my adjustments:
Adjustments (grams)
CaCO3: 6
CaSO4: .3
CaCl2: 4
MgSO4: 4
NaHCO3: 8
NaCl: 0


Mash Water Profile / Mash Water + Sparge Water profile (ppm):
Ca: 166 / 108
Mg: 17 / 11
Na: 103 / 68
Cl: 89 / 58
SO4: 78 / 50

RA (mash only): 228

My question is does everything look ok here and also what the Mash + Sparge Water Profile mean, because I know Palmer said don't do any additions to Sparge water because it is so minimal. Thanks brew guys and gals.
An RA of 228 seems a bit high. From what I've heard, you don't need it as high as some brewing spreadsheets predict. I would maybe back off on the baking soda and go with an RA of 180-200. It would be best if you had a pH meter to let you know of what you're doing is correct, but if not you'll probably be OK with what you have. Also keep the calcium chloride and gypsum out of your mash since they lower the pH and work against the chalk and baking soda. That way you don't need as much baking soda to get the same pH.
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Old 01-22-2011, 03:55 PM   #25
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Change my Sodium and Chalk level, now the RA is down to 171, that is a good starting point and I'll use pH strips to go from there.

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Old 01-23-2011, 01:35 AM   #26
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Ended up with a pH of 5.6-5.7 also with cheap pH strips.

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Old 01-23-2011, 02:04 AM   #27
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Glad to hear. That's still in the acceptable range. You could probably back off on the baking soda even more next time.

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Old 01-23-2011, 03:51 PM   #28
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Yea,I was ok with my result, glad you guys told me to under estimate my numbers because for Stout's Palmer Calculator is high. Was also happy with the taste of the wort.

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