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Old 08-08-2013, 11:43 PM   #171
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Damn, I knew I bought the wrong thing. My LHBS usually doesn't have calcium chloride on the shelves (have to ask for it, not sure why) and when I say calcium on the bag I grabbed it and bought it. Definitely bought calcium carbonate. Good thing you caught that because I would have used it.

So now what are my options? My LHBS doesn't open until 3pm tomorrow. I wanted to brew at 10am. Am I SOL?
Well, I can't think of anything else to bring up your calcium except for gypsum, and that wouldn't be right as you don't want to increase your sulfate in this beer.

Plain ol RO water will just have to do, I guess. It won't be bad, and it'll work, but ideally you'd have a teaspoon of CaCl2 (calcium chloride) in it. don't use the lactic acid, as you may not need it.
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Old 08-08-2013, 11:50 PM   #172
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Well, I can't think of anything else to bring up your calcium except for gypsum, and that wouldn't be right as you don't want to increase your sulfate in this beer.

Plain ol RO water will just have to do, I guess. It won't be bad, and it'll work, but ideally you'd have a teaspoon of CaCl2 (calcium chloride) in it. don't use the lactic acid, as you may not need it.
Gypsum was my next question. And I don't have a pH meter to check the mash.

So maybe it would be better to hold off on this until I can get the CaCl2.
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Old 08-08-2013, 11:55 PM   #173
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Gypsum was my next question. And I don't have a pH meter to check the mash.

So maybe it would be better to hold off on this until I can get the CaCl2.
I would go ahead and brew with the RO water. The calcium would be a little low, but I brew pilsners with straight RO water and they are great that way. Ideally, you'd have 40ppm of calcium, but if you aerate well and pitch the proper amount of yeast you shouldn't have any fermentation issues.
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Old 08-08-2013, 11:59 PM   #174
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I would go ahead and brew with the RO water. The calcium would be a little low, but I brew pilsners with straight RO water and they are great that way. Ideally, you'd have 40ppm of calcium, but if you aerate well and pitch the proper amount of yeast you shouldn't have any fermentation issues.
I also have Wyeast yeast nutrient which I assume has a small amount of calcium.

I may use this as an experiment. I think tomorrow I will brew with RO (actually I had to get distilled water because the two places I went to didn't have RO) and yeast nutrient. Next week I will use distilled water, yeast nutrient and CaCl2 to see if I can taste a difference. This beer is light enough for different taste/flavors to come through. I may actually do a third batch with my tap water to see how that compares.
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Old 08-11-2013, 04:13 PM   #175
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I ended up brewing this Friday afternoon. No calcium but I did buy a pH meter. I added the yeast nutrient and shook the bucket for a good 5 minutes. I think fermentation is going well. Next batch will be with calcium.

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Old 08-18-2013, 04:11 PM   #176
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Brewing a version of this today. Football season coming up, need an easy drinking beer on tap. Going about 50/40/10 pilsner/vienna/wheat.

I made a similar beer not long ago (before I found this thread) using Saphir hops for my late additions. For those of you who like this beer, I highly recommend given them a shot. Today I am using a split of Opal and Saphir for the late additions.

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Old 09-05-2013, 12:00 AM   #177
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Brewed this up today. My final OG was 1.051. Kegged a beer that I had used Danstar Nottingham for, and threw this right on top of that fresh yeast cake. Already starting to bubble not a half hour after pitching....expecting this one to be very clean with the full yeast cake and fermenting at 61-62 degrees...will let you know how it turns out!

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Old 10-27-2013, 09:17 PM   #178
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I brewed this up a few weeks ago for an annual beer bash I throw. The party went down last night and this one was the absolute crowd favorite. Thanks, Yooper!

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Old 10-27-2013, 11:23 PM   #179
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I brewed this up a few weeks ago for an annual beer bash I throw. The party went down last night and this one was the absolute crowd favorite. Thanks, Yooper!
I'm glad they liked it! We like it alot here.
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Old 11-23-2013, 10:47 PM   #180
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I ripped this one out last week. Nice cold Nova Scotia weather meant that temp control was achieved naturally. Smells pretty good. I ALWAYS use Nottingham on light ales and it clears like a boss.

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