After reading through tons of water stuff, my head is spinning. Here is what I currently do:
Extract brewer that also does PM
4 gallon boil which causes about 1.5-1.75 gallon top off
So, I'd been using my tap water for the boil and then topping off with gallon jugs of cold store brought spring water. My hoppy beers just hadn't had much pop to them so I thought I would post this thread about my water report:
https://www.homebrewtalk.com/f39/anyone-feel-like-looking-my-water-report-253632/
I thought, after some learning, that maybe I needed to use campden tabs to get rid of the chloramine so after two batches of treating my 4 gallon boil water with 1/2 a tablet, the fermemtations have reeked of sulfur. So what should I do? Also this profile I'm attempting to build is for west coast style ipas, but with the ability with slight adjustment to dial the water back down for maltier styles.
Adjust my water using the campden and spreadsheet?
Start from ro or distilled and salts back in (I'd rather do this to be honest as the campden tabs have made me somewhat nervous)
Also for using the ez water calc, how would an extract brewer or partial mash brewer use it with respect to the total water used in a batch.
Thanks for any help. Also I'm not opposed to using someones trusted water profile with simple directions such as "6.5 gallon distilled water +1sp gypsum+etc". I read through yoopers easy primer about starting with soft/distilled water and adding salts but then it said also to add 2% sauermalz which Ive never even heard of. Any help is greatly appreciated.
Extract brewer that also does PM
4 gallon boil which causes about 1.5-1.75 gallon top off
So, I'd been using my tap water for the boil and then topping off with gallon jugs of cold store brought spring water. My hoppy beers just hadn't had much pop to them so I thought I would post this thread about my water report:
https://www.homebrewtalk.com/f39/anyone-feel-like-looking-my-water-report-253632/
I thought, after some learning, that maybe I needed to use campden tabs to get rid of the chloramine so after two batches of treating my 4 gallon boil water with 1/2 a tablet, the fermemtations have reeked of sulfur. So what should I do? Also this profile I'm attempting to build is for west coast style ipas, but with the ability with slight adjustment to dial the water back down for maltier styles.
Adjust my water using the campden and spreadsheet?
Start from ro or distilled and salts back in (I'd rather do this to be honest as the campden tabs have made me somewhat nervous)
Also for using the ez water calc, how would an extract brewer or partial mash brewer use it with respect to the total water used in a batch.
Thanks for any help. Also I'm not opposed to using someones trusted water profile with simple directions such as "6.5 gallon distilled water +1sp gypsum+etc". I read through yoopers easy primer about starting with soft/distilled water and adding salts but then it said also to add 2% sauermalz which Ive never even heard of. Any help is greatly appreciated.