1. Water in
2. The water.
2. The water.
By Ajdelange
For very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum.
Does the primer specifically apply to ag or is it useful for extract brewing as well?
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Does the primer specifically apply to ag or is it useful for extract brewing as well?
Ha, trying to learn all I can. I admire your persistence in responding to this thread for so long. Ive never treated water at all before. Should I toss it in while climbing to strike temp?
That will work but gypsum dissolves a little easier at lower temperature so do it at the beginning of the ramp rather than the end.Should I toss it in while climbing to strike temp?
When is the right time for an extract brewer to make water adjustments?
Does the carrier charge extra for this?Sent from my NSA monitored iPhone.
Considering some of the amounts are pretty small to start with, like a teaspoon for 5 gallons, do you do this as a dilution? If so, what amounts do you find useful? I guess we have to think sample size and part per million. A 4 ounce sample size and drop sized additions so you don't dilute the sample too much? Excuse me if you've answered this in the past but I was away for 11 months earning a living. Back to the important stuff now.Adjustment of chloride and sulfate levels for the most pleasing beer is best done by experiment in which you add bits of sulfate and chloride to your beer as you taste it and then reflect the ion levels that give the most pleasing result in the kettle. This is hard to do if you don't know the starting point so you should, if you intend to do this, get the water analyzed or get an analysis from your municipal supplier.
When is the right time for an extract brewer to make water adjustments?
^^^^^^90% of my beers are IPA/APA's so where should the water numbers be to best utilize the hops?
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1 teaspoon puts me up around 85 ppm for a 3 gallon batch, so no, one teaspoon shouldn't put you over for a 5 gallon batch. By definition a "minerally beer" is going to have lots of minerals. The primer is a place to start. If you are doing a double IPA I'd stick with the gypsum and forget the calcium chloride. Keep it simple until you understand what each the gypsum and calcium chloride bring to the party.My first post. I pick up a lot of good information on the site but one thing about the water primer concerns me. I'm about to brew a highly hopped DIPA. The recommendation for very minerally beers (Export, Burton ale): Double the calcium chloride and the gypsum. Wouldn't 2 tsp of calcium chloride (5 gal batch) lead to an excessively high chloride level? Using BruN Water, even 1 tsp with DI water appears to result in an excessive Cl level. Am I missing something?
Cheers,
IKR
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