jeepmarine71
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- Feb 13, 2008
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I have been wanting to nail down a water adjustment "recpie" if you will for a porter/ stout. My tap water is frustrating because my city dosent test for the minerals we need to look for. But my water is hardish, Hardness is around 110-140 my pale ales come out pretty good though. I brewed a cherry stout recipe a while back and it was a little ackrid, and i was afraid my tap water was at fault. This was before I used a camden tablet to drive off the clorine/cloramines so maybe it was that.
I kinda wanted to start with ro/ deionized water and add minerals for my next stout batch, 5 gal. Do you guys do that? If so could you help me find out much by tsp.'s of salts to add.
What do you think of buffer 5.2?
Brew strong,
Shad Rogers
I kinda wanted to start with ro/ deionized water and add minerals for my next stout batch, 5 gal. Do you guys do that? If so could you help me find out much by tsp.'s of salts to add.
What do you think of buffer 5.2?
Brew strong,
Shad Rogers