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I've been doing some research about this, and am trying makes sense of it all so any advice about this would be great.
1. I should be adding yeast nutrients.
2. Targeting a mash ph of ~5.5
3. A low chloride to sulfate ratio will accentuate hops.
4. If your ppm is too high you will taste it.
5. Calcium Chloride and Gypsum seem to be the most commonly used minerals for adjustment.
That's really all I could find.
Some practical guides are saying "Just add 1 tspn of Calcium Chloride, and 1 tspn of Gypsum if it's hoppy and 2% acidulated malt"
Doesn't that completely ignore the whole chloride to sulfate ratio thing?
Anyway, I'm brewing another berliner soon with an OG of 1.040 and 70/30 Pilsen/Wheat. Using this information I'd build my water profile with 6 grams of Calcium Chloride and 4.5 grams of Calicum Sufate.
Right? Am I worrying too much about this ****? Should I just get Palmer's water book and stop making stupid posts?
1. I should be adding yeast nutrients.
2. Targeting a mash ph of ~5.5
3. A low chloride to sulfate ratio will accentuate hops.
4. If your ppm is too high you will taste it.
5. Calcium Chloride and Gypsum seem to be the most commonly used minerals for adjustment.
That's really all I could find.
Some practical guides are saying "Just add 1 tspn of Calcium Chloride, and 1 tspn of Gypsum if it's hoppy and 2% acidulated malt"
Doesn't that completely ignore the whole chloride to sulfate ratio thing?
Anyway, I'm brewing another berliner soon with an OG of 1.040 and 70/30 Pilsen/Wheat. Using this information I'd build my water profile with 6 grams of Calcium Chloride and 4.5 grams of Calicum Sufate.
Right? Am I worrying too much about this ****? Should I just get Palmer's water book and stop making stupid posts?