MarkF
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- Sep 20, 2007
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My home well water is very soft:
Calcium - 2 ppm
Magnesium - 2 ppm
Sodium - 5 ppm
Chloride - 2 ppm
Sulfate - <1 ppm
Alkalinity as CaCO3 - 21
Bicarbonate as HCO3 - 26
I am making a Bohemian Pilsener.
My water as it is now, is very close to the water used in Pilsen Czech. However, Palmer suggests that the Calcium levels should be at least 50ppm. If I use his spreadsheet and bump up the calcium levels to 50 using gypsum and calcium chloride becomes harder. Should I just stick with my original water, or add salts to bump up the Calcium?
This is my first attempt at a lager, should I worry about other things first beside water?
Calcium - 2 ppm
Magnesium - 2 ppm
Sodium - 5 ppm
Chloride - 2 ppm
Sulfate - <1 ppm
Alkalinity as CaCO3 - 21
Bicarbonate as HCO3 - 26
I am making a Bohemian Pilsener.
My water as it is now, is very close to the water used in Pilsen Czech. However, Palmer suggests that the Calcium levels should be at least 50ppm. If I use his spreadsheet and bump up the calcium levels to 50 using gypsum and calcium chloride becomes harder. Should I just stick with my original water, or add salts to bump up the Calcium?
This is my first attempt at a lager, should I worry about other things first beside water?