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Brewed a pale ale modeled after Boulevard pale ale yesterday using distilled and the additions in the previous post. Everything seemed to go well for the brew. I did not have to add any acid for mash pH adjustment, but landed right at 5.2. Ward labs test kit ordered. We'll see how his brew...

So following this advice: Calcium chloride = 2.00g Gypsum = 3.50g Final Calcium = 80ppm Final Sulfate = 115ppm Final Chloride = 57ppm Final sulfate to chloride ratio = 2:1 (115/57=2.01)

Sorry this is for an American Pale Ale around 9.5-10srm

Ok...so if I brew with distilled, here are what my additions look like according to BeerSmith: 4.50gal distilled 0.68g chalk 1.69g baking soda 2.74g gypsum 3.21g calcium chloride 4.20g epsom salt That leaves me with the following from Palmers calculator: Final Calcium = 111ppm Final Magnesium...

I'll be brewing Sunday and I don't mind running a batch with distilled or RO. We're going to town tomorrow. This is a small 3gal batch anyway. I will send my water out first of next week and see what I'm really working with. I think I have hydrochloric acid....and I think I have granular...

88% lactid acid no sparge. I'm not sure if it's muting the hop flavors.....hence my post for adivce. LOL I have not checked pH after hitting my mash pH goal but I will certainly try it! It is well known that the ground water in our area contains a fair amount of iron....especially in the deeper...

I would have to try to boil a sample to see if there is any sediment. I can also try boiling my water first. Not sure that can happen on every brew day but I can try it. I do use a pH meter to test mash pH. My typical 5gal batch takes about 12-15ml of lactic acid to put my mash pH between 5.2...

We live on the farm and have two wells. The one that services the house is very deep and extremely hard. It also has a lot of iron. It has to run through an iron filter and water softener before use. The well I take from for brewing is an old shallow dug well that was taken out of service for...

I am going to send a sample in to Wards for a test.

I have not done that! Just add it to keg after tasting? Is there a pH target at packaging?

My planned brew this weekend looks like this: 10lbs of 2 row 2lbs of munich 0.6lbs of crystal 60 0.3lbs of crystal 120 0.3oz Simcoe @ 50min 0.6oz Simcoe @ 7min 0.8oz Styrian Goldings @ 7min 3.0oz Cascade dry hop/dip hop Wyeast 1098 British Ale Yeast BeerSmith says this should be about 32ibu...

Well I'm not looking for bitterness in my APA, but rather a fairly malt and hop balance....perhaps leaning towards hops on many of them. I do check pH and adjust my mash to 5.2-5.4 using lactic acid. One of the APA's I've really been trying to work through is hopped with Citra, Mosaic, and...

Thank you. I am brewing a pale this weekend using Wyeast 1098 and will try bumping chloride and sulfate up.

Mostly using Wyeast 1056 and/or US-05, but I just transferred a Citra pale ale that used Wyeast 1968. I also have some 1098 to try this weekend.

Not yet. I didn't think that the water source is that bad....except the high alkalinity....but I'm able to adjust mash PH easy enough with lactic acid.

Been brewing for several years but just started trying to learn about water chemistry lately. I use my well water and test it with a LaMottes BrewLab test kit. Here are my latest test readings: PH: 6.7 Ca: 72 Mg: 0 Na: 46 SO4: 50 Cl: 50 HCO3: 300 I brew several different styles and...

BS is only adding 0.20gal for volume under the false bottom I am, however, recirculating from bottom to top. BS won't allow me to edit this volume. I never thought about accounting for the water between the vessel and the malt pipe. The Klarstein you linked to is not what I have. The...

I believe that the 1.25qt/lb is kind of a standard rule of thumb. I'm going to start with roughly an equal volume of water for mash and sparge and do all of my measurements and see where I land. I really appreciate everyone's input and obviously there's more than one way to skin a cat.

So maybe I’ll start somewhere in the middle? LOL I will be doing a continuous fly sparge.

Making 5.4% pale ale with a 10.5lb grain bill. Shooting for 1.053 starting gravity and 5.25 gallons into the fermentor. With a 1.25qt/lb ratio, Beersmith is telling me to mash in with 4 gallons of water and sparge with 5.21 gallons. Estimated mash efficiency set at 75.4% and BH efficiency...