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Author Topic: Distilled Water, salt additions and PH  (Read 8332 times)

RPIScotty

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Re: Distilled Water, salt additions and PH
« Reply #15 on: October 14, 2015, 05:20:10 pm »
I've never had to use anything other than dilution water, calcium chloride, gypsum and acid malt for water adjustments.


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Offline Stevie

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Re: Distilled Water, salt additions and PH
« Reply #16 on: October 14, 2015, 07:14:41 pm »
I use a ton of Epsom for super hoppy beers and haven't noticed an issue. Ok, maybe not a literal ton, but 7 grams paired with 15 grams of gypsum per 5 gallon batch.

Offline ynotbrusum

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Re: Distilled Water, salt additions and PH
« Reply #17 on: October 14, 2015, 08:30:19 pm »
At what point does the Epsom additions become a laxative?  I used it only a few times and then very little of it out of fear that the Mg would become detectable and minerally at that point.
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Offline Stevie

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Re: Distilled Water, salt additions and PH
« Reply #18 on: October 14, 2015, 08:47:01 pm »
The dosage I've found online is one teaspoon twice a day to relieve constipation. Which works out to about 5 grams twice a day. Pretty sure I'd pass out before I can drink that much IPA.

Offline homoeccentricus

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Re: Distilled Water, salt additions and PH
« Reply #19 on: October 15, 2015, 01:00:51 am »
I use a ton of Epsom for super hoppy beers and haven't noticed an issue. Ok, maybe not a literal ton, but 7 grams paired with 15 grams of gypsum per 5 gallon batch.

Used the Brunwater pale ale profile - 10% or so in my last IPA. This would indeed  amount to 6 grams of epsom salt in low mineral (but not demi) water.
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Offline denny

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Re: Distilled Water, salt additions and PH
« Reply #20 on: October 15, 2015, 10:22:36 am »
I use a ton of Epsom for super hoppy beers and haven't noticed an issue. Ok, maybe not a literal ton, but 7 grams paired with 15 grams of gypsum per 5 gallon batch.

yeah, same here.
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S. cerevisiae

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Re: Distilled Water, salt additions and PH
« Reply #21 on: October 15, 2015, 11:52:04 am »
I use MgSO4 in almost every beer.   However, my water is deficient in magnesium.  The only negative that I have ever encountered with MgSO4 is that too much has a laxative effect.

Offline Wort-H.O.G.

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Re: Distilled Water, salt additions and PH
« Reply #22 on: October 15, 2015, 12:00:49 pm »
I use MgSO4 in almost every beer.   However, my water is deficient in magnesium.  The only negative that I have ever encountered with MgSO4 is that too much has a laxative effect.

i've used up to 8gr in 5 gallons and haven't sharted yet  :o
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S. cerevisiae

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Re: Distilled Water, salt additions and PH
« Reply #23 on: October 15, 2015, 06:50:08 pm »
TMI

Offline Wort-H.O.G.

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Re: Distilled Water, salt additions and PH
« Reply #24 on: October 15, 2015, 07:08:21 pm »

TMI

Well you said the laxative word!  Anyway, hear it all the time about Epsom and making your crap if you use it in your beer....not gonna happen unless you drop the whole ( exaggerating for effect) container in their by accident.


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

S. cerevisiae

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Re: Distilled Water, salt additions and PH
« Reply #25 on: October 15, 2015, 07:43:35 pm »
I made a beer that contained a rounded quarter cup of Epsom salt back when I was just starting to brew.  I did not know anyone who brewed, and I did not have access to a sub ounce scale.  However, I did have several thirsty friends.  The beer was not very good, but it was strong enough that we did not care after a few bottles.  Between the large helping of Epsom salt and GI tracts that were not used to drinking beer that contained live yeast, the telephone calls that I received the next day were interesting to say the least.  ;D

Offline Wort-H.O.G.

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Re: Distilled Water, salt additions and PH
« Reply #26 on: October 15, 2015, 07:55:01 pm »

I made a beer that contained a rounded quarter cup of Epsom salt back when I was just starting to brew.  I did not know anyone who brewed, and I did not have access to a sub ounce scale.  However, I did have several thirsty friends.  The beer was not very good, but it was strong enough that we did not care after a few bottles.  Between the large helping of Epsom salt and GI tracts that were not used to drinking beer that contained live yeast, the telephone calls that I received the next day were interesting to say the least.  ;D

Yep that qualifies as a metric shart ton of Epsom!


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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline 69franx

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Re: Distilled Water, salt additions and PH
« Reply #27 on: October 15, 2015, 08:20:21 pm »
Mark, that is one great story! Glad I was not a drinking buddy of yours then, my GI tract is sensitive enough on its own
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Offline HoosierBrew

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Re: Distilled Water, salt additions and PH
« Reply #28 on: October 16, 2015, 05:31:31 am »

I made a beer that contained a rounded quarter cup of Epsom salt back when I was just starting to brew.  I did not know anyone who brewed, and I did not have access to a sub ounce scale.  However, I did have several thirsty friends.  The beer was not very good, but it was strong enough that we did not care after a few bottles.  Between the large helping of Epsom salt and GI tracts that were not used to drinking beer that contained live yeast, the telephone calls that I received the next day were interesting to say the least.  ;D

Yep that qualifies as a metric shart ton of Epsom!


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Wow.  That's a great story, Mark. I'm assuming the Charmin flew off the shelves in that town.  ;D
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Offline erockrph

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Re: Distilled Water, salt additions and PH
« Reply #29 on: October 16, 2015, 06:01:57 am »
I made a beer that contained a rounded quarter cup of Epsom salt back when I was just starting to brew.  I did not know anyone who brewed, and I did not have access to a sub ounce scale.  However, I did have several thirsty friends.  The beer was not very good, but it was strong enough that we did not care after a few bottles.  Between the large helping of Epsom salt and GI tracts that were not used to drinking beer that contained live yeast, the telephone calls that I received the next day were interesting to say the least.  ;D
I bet that beer made a killer bunion soak  ;)
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