goforevercrazywithit
Well-Known Member
Louisville, KY I've heard has great water for brewing (and distilling). I've only ever used bottled water and extract brewing. I'm moving to BIAB all grain and tap water.
I'm trying to learn a few things:
- to adjust the water with CaSO4 and CaCl2, or just leave it alone?
- would I add the chemicals before the mash?
- what adjustments would you make?
Lousiville, KY 2016 (ppm)
Alkalinity - 66
pH - 8.7
Calcium - 31
Magnesium - 12
Sodium - 27
Sulfate - 59
Bicarbonate - 55
Chloride- 42
Hardness - 127
Which has me coming out looking like:
If I add 3g CaSO4 and 5g CaCl2 it comes out looking:
Would you say this adjustment to the water is necessary?
Thanks for taking the time
I'm trying to learn a few things:
- to adjust the water with CaSO4 and CaCl2, or just leave it alone?
- would I add the chemicals before the mash?
- what adjustments would you make?
Lousiville, KY 2016 (ppm)
Alkalinity - 66
pH - 8.7
Calcium - 31
Magnesium - 12
Sodium - 27
Sulfate - 59
Bicarbonate - 55
Chloride- 42
Hardness - 127
Which has me coming out looking like:
If I add 3g CaSO4 and 5g CaCl2 it comes out looking:
Would you say this adjustment to the water is necessary?
Thanks for taking the time