Recent content by Kinggolf83

Perfect! Thank you for both of your help. If anyone has any other suggestions with my plan I appreciate the help. Thanks again!

So this is what I am thinking. 4 grams of gypsum and 5 grams of calcium chloride for the mash. This will get me a water profile as follows CA+2: 82.5 MG+2: 10 NA+: 12 CL-: 68 SO4: 70 HCO: 75 pH: 5.53 Then I can acidify the sparge water with 4 mL of lactic acid to get he...

Ok so if I reduce the alkalinity for my entire strike water (both mash and sparge) how will this affect my stout? I’d rather not have off flavors from tannins. Will reducing HCO3 for the mash cause any issues?

So why would this be wrong? I use lactic acid to get my Strike water to the correct pH for the Mash. I adjust all my water at once to cut down on water waste. So how does alkalinity affect the sparge water then?

So it doesn’t matter at all about HCO3 as long as my mash PH is within the expected limits? Therefore I only need to make sure my calcium and chloride and sodium are in check and I should be good to go? Thanks!

I’m trying to work through the water adjustments for an Smoked Imperial Stout. I currently use Brewers’ Friend for my recipe and water corrections. I chose to use the Dublin (Dry Stout) profile and it gave me the attached profile. I can make some adjustments with gypsum and calcium chloride...

One last question, when is the best time to add gypsum and magnesium chloride? Should this be done with the strike water for the mash and sparge or should it be added during the boil? Any pros or cons to either solution would be helpful. Thanks!

Thanks everyone. I’m going to give it a try this weekend. Any thoughts on treating just mash water or sparge water or both?

Another thought I had, would the alkalinity of my water have an effect on my efficiency? I notice a drop in efficiency when I switched water but attributed it to the new brew stand and not knowing my system well enough yet.

Thanks Silver. That’s a lot of great information. I’ll have to delve into it a bit more to understand it though[emoji23]. I’m a math guy but not much background in chem. I’ll have to check out AJ’s writings on water. I have Palmer and Kaminski’s book that AJ did the forward to but I haven’t...

This is the HERMS system I made up if that helps at all Single Tier HERMS System https://www.homebrewtalk.com/forum/index.php?threads/Single-Tier-HERMS-System.668711/

Awesome! I already use campden tablets for my tap water to reduce the Chloramine. I’ll start experimenting with lactic acidosis too. Now my next question, I have a HERMS system and I currently hear my mash water and fly sparge water together. Can I just dose the entire volume of water or should...

Thanks for the help. It’s good to hear I won’t have to start from scratch. Would a little Acidulated Malt work or should I investigate another avenue. Any suggestions on amounts? I generally brew five gallon all grain batches. As far as the Sulfates are concerned, would calcium sulfate be a...

For a couple years I was buying my water from the grocery store and had pretty good results with my IPAs and Pales. I decided it was getting pretty expensive and I had decent drinking water from the tap. Now my pales and IPAs don’t have the hoppy “pop” they used to and have a harsh after taste...

I started brewing about eight years ago when my wife surprised me with a Mr. Beer kit. I made some passable beers and some that were plain awful. I enjoyed the hobby but really did not enjoy my beer as much as what I could buy at the market. So I put Mr. Beer in the back closet and continued...