mattman91
Well-Known Member
- Joined
- Jan 29, 2021
- Messages
- 286
- Reaction score
- 918
The final frontier for me is water chemistry and closed keg transfers. I plan on conquering both of these things on my next batch, which will be brewing this Saturday.
Water chemistry has always been intimidating for me, so I usually just use tap water with campden tablets or bottles of spring water. I plan on using distilled water and adjusting the profile on my own. My (3 gallon batch) recipe calls for 4.46 gallons of water (3.46 mash and 1 gallon for sparge).
I am brewing a hefeweizen. I have Calcium chloride, epsom salt and gypsum.
Now, what the hell do I do with it?
Water chemistry has always been intimidating for me, so I usually just use tap water with campden tablets or bottles of spring water. I plan on using distilled water and adjusting the profile on my own. My (3 gallon batch) recipe calls for 4.46 gallons of water (3.46 mash and 1 gallon for sparge).
I am brewing a hefeweizen. I have Calcium chloride, epsom salt and gypsum.
Now, what the hell do I do with it?