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Thanks yooper, I appreciate the advice! Will be brewing it this week.

So if I go up to 1g/gal Gypsum and down to .25g/gal CaCl split between mash/sparge volumes, Bru'n Water puts my profile here: Ca 85, Mg 0, Sodium 0, Sulfate 147, Chloride 42 Does that seem a little more in line with a dry, hoppy, ale. Looks like Bru'n Water's Pale Ale Profile suggests a target...

Bru'n Water has me at Ca 79ppm, Mg 0ppm, Sodium 8ppm, Sulfate 75ppm, Chloride 88ppm, and 16 for bicarb. That's for ~4.5g of Gypsum and CaCl each split between mash and sparge water. And not adding any acid to the water or acid malt to the mash. Estimates mash pH at 5.40 edit: Accidentally...

Thanks specharka, I appreciate the response. Wasn't able to brew this weekend so I'm crashing my starter and will do it this week with just the Gypsum and CaCl.

Alright so I plugged everything into Brun Water 1.22, without acidulated malt added to the grainbill or adding any lactic acid. Looks like without the introduction of either of those, it's still pulling in an Estimated Mash pH of 5.40, with the only additions being 2g each of Gypsum and CaCl...

Thanks I really appreciate the response. I didn't consider modifying after fermentation, so I'll definitely cut out the epsom and half the Cl and SO4. I've been trying to get into Bru'n Water but haven't had the time yet to really dig into it and found it had a bit more of a learning curve. I...

Hey everyone, I was previously using local well water to brew with, and had some great results, but our well yield has dropped significantly since my last couple brews, so I've been using RO water (without any additions) with just OK results. I'm interested in building up my brew water from...