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Ez water is pretty good. Thing that bothers me is that between Palmer, EZ, and saqs the results are quiet different ( palmer 2.5 g CaCl, EZ 7g, saqs 4.5 g)?

Did you add a portion of that to the mash and the rest to the sparge?

Cool thanks for the info

I was going to add epsom (misprint), just to increase the Mg for the yeasties. How much do you typically add per gallon for a light beer (srm 3-5)? And do you add it all to the mash, or mash and sparge, or mash and boil?

Why is there so much discrepancy between these spreadsheets? Palmer's says for me to add to RO water for a 3.3 srm (cream ale) 2.5 g CaCl and 2.5g of epsom. Ez water 8 g of each? Saq 4.7 g of each? Also, do you add the additions that dont go into the mash into the boil or the sparge...

Making an AG cream ale tomorrow, 1st AG ever. Need help building my water profile. Starting with RO water. My calculations based on John Palmers book are to add 1 gram CaCl and 1 gram gypsum. When i put the info into his online spreadsheet the recommendation is 2.5 of each?

There is a really good podcast by Jamil Z. About fruit beers. Convinced me puree is best

I am a little worried about the water since what i calculated was totally different from what the spread sheet said.

Brew smith set that efficiency... I have no idea what it will be. This is pretty much the same Jamil recipe scaled down to 5 gal

Eh hem... Bump

One more thing. Calculated the salt additions on my own at 1 gram a piece but when i put it into Palmers water spreadsheet. Everything (Ca, mg, so4) came in really low and i had to adjust to 2.5 g??

Just copied and pasted from a pdf and tried to make it pretty

First AG recipe. Looking for direction/critics I was thinking that I would treat the mash water with the equivalent amount of salts and then add the remainder to the brew kettle as per Jamil and Palmer in the Waterganza podcast. Cream Ale All Grain Batch Size (fermenter): 5.00 gal Boil...

How do I upload a recipe to the forum (for critique) from beer smith?

Is calcium the only thing that matters?

Brewing my first AG batch next week and I am trying to tie up the final detail. I am going to do a Cream ale. I typically use water from the dispenser at the grocery store (RO, triple filter). From what I understand RO takes out greater than 90% of bicarb, sodium, calcium, mag, chloride ect...

3lbs of puree and 6 oz of honey (wanted half a pound but ran out)..Waited until primary fermentation complete and racked on to both. Stirred up a little yeast from the bottom during the transfer.

Honey and raspberries are in...

It is the print.

The only reason i asked the first question is that Palmer in how to brew described it as grain first then water. I also read it one other place. Didnt make much sense to me