since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.
too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm?
for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?
I think it's unlikely you need to add Mg. The grain should supply plenty, but I'll leave it to smarter people to confirm that. Also, you might consider using the color/flavor profiles rather than a city profile.