Also, is there a way to enter a custom profile into Bru'nWater? I'd like to add McDole's profile for future reference.
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One other thing I'd suggest is using MgSO4 for at least part of your sulfate to keep the Ca from getting too high.
I wouldn't go as high as 100 ppm for BOTH chloride and sulfate. In an IPA, 100 ppm sulfate is a good starting point. But adding 100 ppm chloride with that is inviting an antagonistic flavor impact. I like to keep chloride in the 50 ppm range when I'm boosting sulfate above 100 ppm.
Looks like it has a catwalk.
Nice - I remember.
I'm with Denny and Dan here. If you use your strike to pre-heast the tun, are you temping the tun before adding grains? Assuming that it is the temp of your strike water, etc. The one time I tried to pre-heat, I way over shot my intended temp, even though I thought I had accounted for everything properly. I just know where the tun is, and temp strike water to get where I need to be