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Old 11-13-2009, 02:30 AM   #31
Lodovico's Avatar
Oct 2009
Posts: 925
Liked 15 Times on 7 Posts

I'm adjusting my water for the first time tomorrow using this spreadsheet. Hopefully I'm not screwing it up.

I'm brewing a Special Premium Bitter and these are the types of beers that haven't been coming out so great for me.

I'm dilluting 25% with distilled water and adding 2 grams of Gypsum and 2 grams of Calcium Chloride. I think I've figured this out.

Excited to try!
Lodovico Brewing Co.

On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale

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Old 08-09-2013, 10:10 PM   #32
Scubadude918's Avatar
Aug 2013
Jackson, New Jersey
Posts: 176
Liked 7 Times on 7 Posts

Hey guys, sorry to revive an ancient thread. But it seems like you know what you're talking about.
I got a partial water report from my municipal office but it's missing key things. Here it is:

All are "mg/L"

Alkalinity: 28
pH: 7.1-7.5

Magnesium and calcium as well as bicarbonate are not listed. My question is, is there any way to determine these values from the listed info? I'd prefer to not pay for an expensive water test.

Reason: Left out info

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