First time finally using Bru'n water but I need a sanity check. I'm going to use all distilled water. Grain Bill for an American Lager & Water adjustment sheet are below using v1.17b
I do have some questions:
1. Do the adjustments look correct? Is there a different/better way to get the same results?
2. Why isn't the Calcium cell turning Green? Not that big of a deal but I started with v1_16 where all the cells turned green and I'm used to that.
3. Did the formula for Calcium Chloride change? Is this because of making it "anhydrous"? In the notes in v17, it says you can bake it. Can you keep baking the whole batch every time, over and over? Or only once and then making sure it's in an air tight container?
4. In v17 there's no longer a SO4/CL ratio. Why?
I do have some questions:
1. Do the adjustments look correct? Is there a different/better way to get the same results?
2. Why isn't the Calcium cell turning Green? Not that big of a deal but I started with v1_16 where all the cells turned green and I'm used to that.
3. Did the formula for Calcium Chloride change? Is this because of making it "anhydrous"? In the notes in v17, it says you can bake it. Can you keep baking the whole batch every time, over and over? Or only once and then making sure it's in an air tight container?
4. In v17 there's no longer a SO4/CL ratio. Why?