Recent content by thejosko

Great link. Thanks for sending that over. With minor changes per comments above, I have reduced the Gypsum and added a little Calcium Chloride. The report can be seen here: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=GW564S1 The only difference is that this...

I just gave the Bru'n Water Calculator a shot. Nifty bit of code there. Checking out the sparge acidification tab, I have the following: Water Alkalinity: 104 Starting Water pH: 7.8 Desired Water pH: 6 (Default) Water Volume: 12 Gal (I'll only be sparging with 10 gal and topping up the...

Thanks for the quick replies. I am planning on checking the pH after dough-in to see if I need any acidification. In the long run, does it make more sense to dilute the tap with RO for lighter styles, or is using acid a fairly common procedure? What pH should I target for the sparge...

Correction: The spreadsheet shows adding 5g Gypsum to the mash and an additional 12g Gypsum to the sparge water.

Up to this point I have taken all your advice and avoided meddling with my water until I had everything else nailed down. I am in the Chicago suburbs, using filtered water that originates from the Jardine purification plant. After 50 or so brews I am confident in all the other aspects of...

Yes please.