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You don't absolutely need any of the flavor ions (Na, Cl, SO4). They're just there to provide relatively minor tweaks to the flavor of the beer, like seasoning a dish. For a malty lager, I would add only calcium chloride.
i was able to get some gypsum i added a small ammount..followed the amber balanced profile..My extraction was very high compared to previous brews where i did not treat the water..I quess the ph was on point and the enzymes were happy cause i used 9 lbs of 2 row and 1lb caramel 60 was shooting for an og of 1.049 ended up with 1066 so i diluted the batch a little bit..hope it turns out good..thank you everyone for sharing your knowledge
Quote from: AnimALE on November 24, 2014, 10:21:43 ami was able to get some gypsum i added a small ammount..followed the amber balanced profile..My extraction was very high compared to previous brews where i did not treat the water..I quess the ph was on point and the enzymes were happy cause i used 9 lbs of 2 row and 1lb caramel 60 was shooting for an og of 1.049 ended up with 1066 so i diluted the batch a little bit..hope it turns out good..thank you everyone for sharing your knowledgejust asking- are you sure on post boil OG of 1.066? at 100 mash efficiency you might have gotten around 1.044 gravity pre-boil, and then after boil about 1.062.You know i think it might be the boil off factor which i did not mention combined with higher extraction rate in the mash..Thats probably the real reason why i over shot my OG so much. but the wort did have a full richness that alot of my other (untreated water) brew lacked ..I took a hydro sample @ 60*F and it was 1066 then i diluted the batch to lower the OG and raise the voulme..To be honest i really dont know the answer..i could have took a false hydro reading or did something wrong in the process..im not sure..i just hope it tastes good in the end