Very confusing

[Vale71]

Yep, one can. But nobody ever really does routinely.

It's also much easier to buy food grade CaCl2 as a 33% (i.e. saturated) solution. That way there is no uncertainty whatsoever.

 

[Jag75]

It's also much easier to buy food grade CaCl2 as a 33% (i.e. saturated) solution. That way there is no uncertainty whatsoever.

I totally got lost about about 12 posts up but the CaCI does say food grade on it . So that's a good thing I'm guessing.

 

[Reneauj62]

I have tried using Bru'n Water and it just seems heavy handed on the salts and is way more complicated than it needs to be. I created a spreadsheet based on John Palmer's book How to Brew. In the book he tells you what each gram of the salts contribute. Funny thing is, my spreadsheet comes out almost exactly the same as BeerSmith 3. I can get my information in less than 30 seconds and not 20 minutes (learning curve). It is possible that once you master Bru'n Water it becomes second nature and maybe you become much quicker in the process. But, I don't have that kind of patience... My Bad!

 

[day_trippr]

There is indeed a learning curve if you want to exploit the tool correctly. Totally worth it though.
Once you get to that point it's actually quite simple to modify or even create a whole new "recipe".

I could say the same about BeerSmith...

Cheers!

 

[Jag75]

Yes it was difficult at first . Its easy for me now . Once you learn your way around the program its a breeze .