What yeast Denny? That part about yeast evolving to conform to the local water is just a hypothesis on my part. I need data on which yeast worked well at what calcium content. I do know that the boh pils yeast does not like calcium at 40 ppm.
I am using 34/70 Boh pils so i suppose i will need to have the Ca a little higher i suppose? Do you happen to have an idea of what range Boh pils does like?
I suppose that if my grain bill/malt supplies some ppm of Ca i should be OK to push it in the low range of 40ppm on the water calculator? i have heard that the grist can supply up to 70ppm of ca? i think it was a pod cast from palmer recently.