My Water: Too much bicarbonate & sodium

So far so good but you are going to need to add calcium. I would use some calcium sulphate (gypsum) to get both the Ca+ and SO4- up for pale ales. Dark beer is going to require some carbonate alkalinity so you might consider doing the same dilution rate and then get both the calcium and carbonates balanced for dark brews using calcium carbonate added to the mash. Calcium chloride can also be employed both for possible blending and for use with pale lagers if you brew those.

I would try to avoid the CaCl2 for adding Calcuim because your sodium is high unless you are diluting the water. CaSO4 is going to be your friend in adjusting your Calcuim levels.

Boulderbrewer said:

I would try to avoid the CaCl2 for adding Calcuim because your sodium is high unless you are diluting the water. CaSO4 is going to be your friend in adjusting your Calcuim levels.

Click to expand...

He indicated he's diluting with RO, so it depends on the target water profile. Malty profile, add CaCl2. Bitter profile, add CaSO4.

Have you plugged your numbers into Palmer's spreadsheet to check the SRM range and water profile? I highly recommend it if you haven't. That should answer most of your questions.

Thanks everyone for the suggestions. I figured I needed to add something since I'm getting so close to RO water with the heavy dilution. I'll play around with calcium chloride and gypsum.
--Dean

Since College Station has the same water problems. I have taken to using mostly RO or buying bottled water. Trying to fix our water with dilution is almost a lost cause.

This looks an awful lot like softened water. Are you sure you took your sample before the softener?