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The report doesn't say reported as CaCO3. I'm in Minnesota and I know we have very hard water so to me the high magnesium and calcium made sense based on that. Will most water reports specify if the values are reported as CaCO3?

I'm wondering in an english porter or stout would still have a mineral taste with my magnesium levels?

I normally use RO and build my water but am trying to attempt a brew without leaving the house in the midst of the COVID crisis. I was afraid that the answer would be that I need to cut my water to reduce the calcium and magnesium.

The following is my water report. What can I brew with this high of calcium and Magnesium? I know I can reduce my alkalinity with lactic acid but adding anymore gypsum or calcium chloride will push my Calcium higher. Alkalinity, Carbonate (CO3)........................... 1.3 to 1.7 mg/L...

I have been treating my mash for my 6 gallons of finished wort. That almost always has me at ph 5.2. I was just curious if not enough salts are making it into the final product from being absorbed into the grain.

If I want to create 6 gallons of wort should I be adding only enough salts to get my concentrations correct fornthe finished 6 gallons? Or should I be adding enough salts to compensate for the grain absorption? As in, if I get a gallon of absorption should I be treating my a water as if I were...

This is only the 3rd time I've used it and I store it in storage solution. I think my buffers may have been bad

I purposely added enough acid to get to the 5.2 mark. I made a brut ipa and had read mashing on the lower end is good for that. I think you're right about the buffers. My first calibration failed but my second try calibrated in the 4.0 buffer. I'm wondering if that still causes an issue?

Used a 1 mL syringe. I put all my salts and acid in my mash water as it's heating to strike temperature. I stirred the mash for about 5 minutes then let it sit for 5 minutes and pulled my sample.

Right, I corrected the pH back up with pickling lime about 15 minutes into the mash. I'm more concerned how it got that low. I don't believe 6 mL of lactic acid should have taken it that low. I guess my pH meter could have malfunctioned maybe? I just calibrated it so I don't think that's likely.

I actually only got 60% mash efficiency when I calculated the recipe for 70%. It went from 1.051 to 1.005 overnight. I used glucoamylase and hornindal kveik yeast which is a known fast fermenter. I thought the 4.4 was not believable either but I took 3 separate mash samples and they all read the...

Also in my last beer that was a wheat beer I used 5 mL of acid and hit my 5.3 pH target. Just trying to figure out why this one went so low.

Baking soda to get some Sodium and then acid to get the pH down to the value I needed. And I thought 6 mL seemed like a lot too, but that's what the spreadsheet said would get me to 5.2

No, I was only testing the pH of the mash after about 10 minutes of mashing.

I used 11.4 pounds of pilsner and 1.1 pounds of white wheat for this mash. I use Kai's spreadsheet and distilled water to figure out my water additions. According to the spreadsheet with a 4 gallon mash and 3.7g CaSO4 3.4g CaCl 1g of baking soda, 2.7g of Epsom Salt and 6 mL of lactic acid, I...

I had one keg set to 8 psi with 5 feet of beer line and a plastic picnic tap. There was only about 2 pints of beer left in the keg. About 30 minutes after pouring a glass I came to the garage and heard the co2 regulator humming. Opened the freezer and saw the last two pints on the floor of the...

What would you recommend doing if that amount of calcium chloride doesn't get me to at least 50 ppm of calcium?

I'll rework the spreadsheet tomorrow without the lime and see what it looks like. Would a ph of 5.2 be too low for a hefeweizen mash?

That wasn't from a meter. It was from Kaisers spreadsheet for mash estimation. Came out to 5.45 ph at room tempwith those salts. I do realize that's just an estimation though.

Well since I'm starting with distilled water if I use no alkalinity sources my oh wpuld be too low