BierreNoix
Member
For what it is worth..... When i first started adjusting the salts in my water to make a better IPA I used gypsum and the Buffer 5.2. THe 5.2 was to address effiency issues ... I corrected this through better fly sparge and grain crush. I found that the beer had a salty after taste. I mentioned this to a brew wizard at Stienbarts (LHBS) and he said that the salty tast was coming from the 5.2. He called the folks that make it and disovered that the directions given where for regions of the country that have a much higher ph level than we do here in the NW. They advised that given our water profile you add much less than the directions indicated.
Given that our water resides in the 7.5 - 7.8 bandwidth ..
Campden will drop the PH level by ~0.5 and by the time that you add the grist and salts you are going to be right in the range necessary for conversion.
Given that our water resides in the 7.5 - 7.8 bandwidth ..
Campden will drop the PH level by ~0.5 and by the time that you add the grist and salts you are going to be right in the range necessary for conversion.