before it start adversely affecting the flavor of a beer that's not supposed to be sour? I'm trying to figure out how to use the local water, which is extremely alkaline (HCO3 is 317 ppm, pH is 7.5). Would 1 ounce per gallon be too much? I want to use HCl to neutralize most of the alkalinity, then use sauermalz and gypsum to get the mash below 5.4 pH.
So far, I've just been using RO water and a half teaspoon each of CaCl2 and CaSO4 to about 5 gallons.
So far, I've just been using RO water and a half teaspoon each of CaCl2 and CaSO4 to about 5 gallons.