periwinkle1239
Well-Known Member
I know that barleywine's are not specifically mentioned in the primer but I suppose I would stick with a simple approach. 1 tsp of calcium chloride per 5 gal of water, and then perhaps if you want to enhance some of the bitterness you could use 1 tsp of gypsum as well. I'd say the gypsum would be optional but I would probably use it myself. And then I'm thinking you'll still want to include some acid malt for pH reduction since you're not using roasted malts. Maybe 2%, although I'm not a pH expert.
I invested and started using RO water a few months ago and most certainly notice a difference in a positive way. I stick to the primer for the most part and keep my salt additions simple. I also invested in a pH meter and tried to use it but have struggled with calibration and readings so I've shelved it for now.
I invested and started using RO water a few months ago and most certainly notice a difference in a positive way. I stick to the primer for the most part and keep my salt additions simple. I also invested in a pH meter and tried to use it but have struggled with calibration and readings so I've shelved it for now.