stewart194
Well-Known Member
I just listened to a podcast where the brewers at Ska were talking about the importance of water, in terms of home brewers cloning this beer. They said they only use Gypsum, Canning Salt, and Baking Soda to treat their water.
Is Baking Soda the same thing as Calcium Chloride?
What is the difference between Canning Salt and Regular Salt?
The only other thing they mentioned was that they used "a lot" of Gypsum. I use RO water, and typically for my IPA's I use 2 teaspoons Gypsum, 1 teaspoons Calcium Chloride, 1 teaspoon Epsom salt, and a 1/4 teaspoon of Sea Salt for a 5 Gallon batch.
What do you think they consider to be "a lot" of Gypsum? Should I double the Gypsum and see what happens or do you think that would be too much?
Thanks!
Is Baking Soda the same thing as Calcium Chloride?
What is the difference between Canning Salt and Regular Salt?
The only other thing they mentioned was that they used "a lot" of Gypsum. I use RO water, and typically for my IPA's I use 2 teaspoons Gypsum, 1 teaspoons Calcium Chloride, 1 teaspoon Epsom salt, and a 1/4 teaspoon of Sea Salt for a 5 Gallon batch.
What do you think they consider to be "a lot" of Gypsum? Should I double the Gypsum and see what happens or do you think that would be too much?
Thanks!