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RO with Brunwater. I use lactic to drop, baking soda to raise, and gypsum, CaCl2, and sometimes epsom to hit the right flavor profile for a beer.
Quote from: HoosierBrew on March 09, 2016, 07:36:25 amRO with Brunwater. I use lactic to drop, baking soda to raise, and gypsum, CaCl2, and sometimes epsom to hit the right flavor profile for a beer.Exactly this, sans epsom.Where and why are you guys using epsom (Mg)? Styles, flavors you are after?
Also in lagers, where it's sometimes beneficial to keep Ca content fairly low (sub 50ppm), it's a way of getting sulfate content without excess Ca. I never exceed the Brunwater recommendation of Mg.
Quote from: HoosierBrew on March 09, 2016, 08:26:42 amAlso in lagers, where it's sometimes beneficial to keep Ca content fairly low (sub 50ppm), it's a way of getting sulfate content without excess Ca. I never exceed the Brunwater recommendation of Mg.I didn't know keeping the Ca low in a lager was a good thing. The Helles I have chilling right now has only 42ppm. What is the reasoning behind the low Ca being desirable?
Quote from: neddles on March 09, 2016, 09:53:35 amQuote from: HoosierBrew on March 09, 2016, 08:26:42 amAlso in lagers, where it's sometimes beneficial to keep Ca content fairly low (sub 50ppm), it's a way of getting sulfate content without excess Ca. I never exceed the Brunwater recommendation of Mg.I didn't know keeping the Ca low in a lager was a good thing. The Helles I have chilling right now has only 42ppm. What is the reasoning behind the low Ca being desirable?I don't know if it's desirable as much as unnecessary. According to Martin. Ca is mainly useful for yeast flocculation. Since you will be cold conditioning a lager, you'll be dropping the yeast by temp, making Ca much less necessary.
Quote from: denny on March 09, 2016, 09:56:13 amQuote from: neddles on March 09, 2016, 09:53:35 amQuote from: HoosierBrew on March 09, 2016, 08:26:42 amAlso in lagers, where it's sometimes beneficial to keep Ca content fairly low (sub 50ppm), it's a way of getting sulfate content without excess Ca. I never exceed the Brunwater recommendation of Mg.I didn't know keeping the Ca low in a lager was a good thing. The Helles I have chilling right now has only 42ppm. What is the reasoning behind the low Ca being desirable?I don't know if it's desirable as much as unnecessary. According to Martin. Ca is mainly useful for yeast flocculation. Since you will be cold conditioning a lager, you'll be dropping the yeast by temp, making Ca much less necessary.Thanks. That has been my thought process. I got the impression from other comments that there was something to gain by reducing the Ca. What do we gain by using some Mg (a la Martin's Pale Ale profile)?