okobojicat
Member
Here is the profile: (all in ppm) HAYS, KANSAS!
Calcium 18
Magnesium 17
Sulfate 270
Sodium 210
Chloride 170
CaCO3 (Hardness) 120
Available here: http://www.haysusa.com/2009_CCR_for_200 ... r_year.pdf
I should note that the water here in town tastes like garbage. My first purchase after moving in was a Brita.
From John Palmer's worksheet I estimated that 1 gram of Calcium Chloride ( CaCl2*2H2O ) and 1 gram of Epsom Salt ( MgSO4 *7H2O ) will take care of almost any style of beer I want to make (the worksheet gave me my output as "balanced").
Palmer's worksheet here: http://www.howtobrew.com/section3/Palme ... _ver2d.xls
For my first all grain I'm thinking of making an Irish Red and targeting an SRM of 13. I never worried about the water for extract batches because everyone told me that it wasn't really worth it.
Here are my questions:
1. Am I right in guessing that those two additions will get me into the ball game no matter what type of beer? Anytime I adjust the SRM in his worksheet, I get "balanced" as my output with those two additions.
2. Should I simply purchase bottled spring water for this? I can get 5 gallons of water at Wally World for $2.
3. If i do decide to go with the Spring Water, how can I get a water report of Culligan's in Western Kansas so I can figure out what to add? Just call up the local shop?
4. Instead of buying Culligan water at the store, should I just have them put in a treatment thingee in my apartment? Or should I go with an "on faucet" type filter?
Also, the local brewpub apparently hauls their water in from someplace, though we haven't yet figured out from where. They have a "water truck" explicitly devoted to that.
Calcium 18
Magnesium 17
Sulfate 270
Sodium 210
Chloride 170
CaCO3 (Hardness) 120
Available here: http://www.haysusa.com/2009_CCR_for_200 ... r_year.pdf
I should note that the water here in town tastes like garbage. My first purchase after moving in was a Brita.
From John Palmer's worksheet I estimated that 1 gram of Calcium Chloride ( CaCl2*2H2O ) and 1 gram of Epsom Salt ( MgSO4 *7H2O ) will take care of almost any style of beer I want to make (the worksheet gave me my output as "balanced").
Palmer's worksheet here: http://www.howtobrew.com/section3/Palme ... _ver2d.xls
For my first all grain I'm thinking of making an Irish Red and targeting an SRM of 13. I never worried about the water for extract batches because everyone told me that it wasn't really worth it.
Here are my questions:
1. Am I right in guessing that those two additions will get me into the ball game no matter what type of beer? Anytime I adjust the SRM in his worksheet, I get "balanced" as my output with those two additions.
2. Should I simply purchase bottled spring water for this? I can get 5 gallons of water at Wally World for $2.
3. If i do decide to go with the Spring Water, how can I get a water report of Culligan's in Western Kansas so I can figure out what to add? Just call up the local shop?
4. Instead of buying Culligan water at the store, should I just have them put in a treatment thingee in my apartment? Or should I go with an "on faucet" type filter?
Also, the local brewpub apparently hauls their water in from someplace, though we haven't yet figured out from where. They have a "water truck" explicitly devoted to that.