Chris_Primavera
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I have obnoxiously hard water at home and usually dilute it with 65% distilled.
My two previous batches have had violent fermentations for two days - blowing the tops off the plastic pails and coating my fermentation chamber with krausen.
For my latest batch, I used 50% Poland Spring, 50% distilled and added 7.5 grams of gypsum (53ppm Calcium, 116ppm Sulfate)
I pitched about 1/3 cup of 1272 slurry and hit it with O2 and the fermentation has been slow and subdued.
Has anyone else had this experience?
My two previous batches have had violent fermentations for two days - blowing the tops off the plastic pails and coating my fermentation chamber with krausen.
For my latest batch, I used 50% Poland Spring, 50% distilled and added 7.5 grams of gypsum (53ppm Calcium, 116ppm Sulfate)
I pitched about 1/3 cup of 1272 slurry and hit it with O2 and the fermentation has been slow and subdued.
Has anyone else had this experience?
