- Mar 24, 2013
- Reaction score
- VA, USA
I do not have distilled on hand so I am going to go with tap + campden. Can I blindly add any salts to improve this, even marginally? or am I better off not adding anything
It is a bit of a gamble. I suspect most places in New Jersey uses surface water that is fairly low in mineral content (Calcium, Sulfate and Chloride levels in the 20 to 60 range). There is a chance that adding 0.5 to 1 gram of Gypsum per gallon would help get your Calcium and Sulfate levels into better ranges for a West Coast IPA. Acid adjustments are a bit harder to predict without a water report. With my DC Suburbs tap water I often have to add around 30 ml of 10% Phosphoric Acid for a 5 gallon batch (that is a full volume mash BIAB process...I just switched over to 88% lactic for my last batch).
I would suggest you try to track down some info on your water.