Does anyone have any tips for adjusting water for the pre-hopped malt extract tins (Mr. Beer, Coopers, Muntons, Briess, etc...)? Should be the same as un-hopped malt extract?
I usually use distilled water and a water calculator to adjust for calcium/chloride/sulfate/magnesium.
Just did a Mr. Beer - Diablo IPA and adjusted the sulfate to 75ppm, chloride to 25ppm, magnesium to 8ppm and Calcium to 34ppm. Should turn out very well.