Bru
Well-Known Member
I have low levels of minerals in my water with a pH of 8.05. Up till now Ive only made Ales and have added 5g CaCl and 5g SO4 (and lactic). They have all turned out really well.
I am about to start making lagers and I was wondering whether I should make the same additions to the water or are lagers are better suited to low mineral content (I will still add lactic) ? And - do the yeast need added calcium ?
I am about to start making lagers and I was wondering whether I should make the same additions to the water or are lagers are better suited to low mineral content (I will still add lactic) ? And - do the yeast need added calcium ?