Just received my water test results and planning to start making water ajustments on my future batches.
Two examples below, first one for a pale ale and second for a brown ale.
Am I making the correct adjustments, using the right salts?
Also, how do I calculate Bicarbonate, HCO3 and how to adjust that?
I saw John Palmer's table showing different ranges per style, like for a pale it is best from 0 to 50 and for a dark beer from 150 to 250.
Two examples below, first one for a pale ale and second for a brown ale.
Am I making the correct adjustments, using the right salts?
Also, how do I calculate Bicarbonate, HCO3 and how to adjust that?
I saw John Palmer's table showing different ranges per style, like for a pale it is best from 0 to 50 and for a dark beer from 150 to 250.