burninmules
Well-Known Member
Brewing a Magnum/Simcoe IPA tomorrow morning. My first batch since november 15th. That is quite a while for me. Work and the holidays got in the way of my brew schedule. Now it's time to rebuild the pipeline!
Hey, not sure where you're from as I'm on my phone, but the water in Sheffield is crazy soft and there is barely and calcium in it so I'm adding calcium chloride and some bicarb, possibly some calcium sulphate, haven't quite figured it out yet.
BrewMU said:I'm in central Missouri over here west of the pond. This place is just one big chunk of limestone, so no trouble with soft water. You can brew with the tap water here, no problem. You work in a HBS or a brewery?
I'm no expert by any stretch, but I've brewed with mostly distilled water, a pinch of Burton salts and a little bit of gypsum, plus maybe .5 gallon (~2 L) of spring water for trace elements. Seemed to taste fine. What are you brewing? (or what DID YOU BREW, if you already did)
Just mashed in for a 10g batch of Barleywine. 55lbs grain, 1.25q/lb strike water, just barely able to fit it in my mash tun.
You should take some pictures of that. Wow, what a behemoth. What's your target OG?
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