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quick question, since the weight of a tsp of Gypsum and Calcium Chloride are some what close, Calcium being a little heavier, wouldn't the cloride to sulfate ratio for the general paramters in the beginning of the thread always produce a balanced beer or malt forward beer especially for pale and...

Reelale, since you too have to add a lot of NaHCO3, do find that your PH comes in line with that much added and is there any adverse flavors in the stouts that you brew? Remilard, what is the maximum alkalinity that you should have for brewing? Would it be best to just use 5.2 stablizer...

Trying to build a water profile for a KBS clone. I am using distilled water. Below is what I have so far. Seems like a lot of baking soda in the mash to keep the PH in line. Any input anyone can provide would be greatly appreciated. Thanks! Starting Water (ppm): Ca: 0 Mg: 0 Na: 0...

per mr malty's calculator, you will need 1.7 packets.

If this is your first time playing around with the water, I would go over 150ppm on the SO4. I find that when the SO4 gets over 150ppm, it really increases the bitterness to the point it becomes rather unpleasant but YMMV.

First year Cascade hop cones!

Columbus 2

cascade 1

cascade 2

Columbus 1

Intersted in HUB's IPA, how did this come out?

also, keep in mind that extracts have minerals in them as well, so you could be doubling up in some areas which may becausing the excessive bitternesss.

this thread might help out: https://www.homebrewtalk.com/f36/water-profile-russian-imperial-stout-138029/

check out this tried and true recipe. https://www.homebrewtalk.com/f66/cascades-orange-pale-ale-84558/

my only concern might be the silicone tubing that you are using to connect the manifold to the bulkheard but other than that, looks pretty solid to me.

why don't you just bottle half the batch and leave the rest to settle and age. You can also then compare to see if it was there is a difference between the two.

"Some brewers prefer to cold steep the dark grains to achieve a very dark beer without the tannin contribution" how would you determine how much water you would need to do this process and achieve the proper darkness?

stone RIS clone recipe can be found here: https://www.homebrewtalk.com/f12/6-stone-clone-recipes-dec-08s-byo-mag-89903/index4.html

any suggestions on the water profile for this beer?