[BrewBama]

(If this should be in the 'Ingredients' or some other forum please move). I am planning a Scottish-style 80/-.  My water profile calls for chalk. How do you build brewing water with dissolved chalk?  This is what I've found, is this how you do it?

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


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[HoosierBrew]

(If this should be in the 'Ingredients' or some other forum please move). I am planning a Scottish-style 80/-.  My water profile calls for chalk. How do you build brewing water with dissolved chalk?  This is what I've found, is this how you do it?

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


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Way too much work for questionable results. I never use chalk. It's completely worthless unless you jump through all the hoops. If you start with RO water, it's easy to raise pH with baking soda.

[erockrph]

+1 to above

Unless you're starting with a lot of sodium in your base water, there's no reason not to use baking soda. And if you do need to avoid extra sodium, then pickling lime is still a better choice than chalk.

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[Stevie]

Same as above.

I tossed my chalk a couple of years back and now I wish I didn't. It has a valid use in sour starters by buffering the pH.

http://www.milkthefunk.com/wiki/Lactobacillus#Samuel_Aeschlimann.27s_Starter_Procedures