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Old 04-22-2012, 05:05 PM   #1
pabloj13
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Dec 2011
Durham, NC
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I use Durham, NC city water treated with 1/4 Campden tablet to remove chloramine.
pH - 7.5
Ca - 4.8
Mg - 2.1
Hardness - 22
Na - 29
BiCarb - 28
Sulfate - 46
Chloride - 12

I have tried several of the water chemistry spread sheets and just am terrible at it. I haven't been adding anything, but I think I need to get the Calcium up for sure. Any other changes I need to make? It varies by beer color, right?
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Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard

 
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Old 04-22-2012, 05:54 PM   #2
mabrungard
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Feb 2011
Carmel, IN
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Great water! Yes, you should add more calcium. The recommendations of the Water Chemistry Primer are appropriate for your water. Do recognize that you will not be able to brew a great dark beer with that water without adding alkalinity. Pickling lime is a very good way of adding alkalinity, but it requires careful measurement.

If you're really that bad with chemistry and can't figure out how to use one of the sheets like Bru'n Water, you're probably SOL.
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Old 04-22-2012, 06:52 PM   #3
pabloj13
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Dec 2011
Durham, NC
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Quote:
Originally Posted by mabrungard View Post
Great water! Yes, you should add more calcium. The recommendations of the Water Chemistry Primer are appropriate for your water. Do recognize that you will not be able to brew a great dark beer with that water without adding alkalinity. Pickling lime is a very good way of adding alkalinity, but it requires careful measurement.

If you're really that bad with chemistry and can't figure out how to use one of the sheets like Bru'n Water, you're probably SOL.
Thanks, Martin. I don't know why it is so daunting to me. I have a Ph.D. in Pharmacology, but chemistry was never a strong suit of mine.

So, since I am batch sparging, I probably don't have to worry too much about sparge acidification, right? My sparge is pretty quick. I think I figured the rest of it out, for the most part.
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Kegged Two Hearted, Dragonmead Final Absolution
Bottled Robust porter, Founder's Breakfast Stout, Ommegawd Hellepin, Ed Wort's Apfelwein
RIP Snake Dog IPA, Biermuncher's OktoberFAST, Falconer's Flight IPA, Two-Hearted clone (Culturing Bell's Yeast), Noberon wheat, Skeeter Pee using dry yeast, Smooth Oatmeal Stout


Simple and easy wort aeration - Harvest yeast from your blowoff - Homebrew Spicy Mustard

 
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