[Stevie]

Where should I be leaning on this? Jever boiled seem ok? I've read it's best to minimize the sulfate, but with the late and dry hops I assume the sulfate would be ok if not over done.

Not going crazy on the late hops. 0.50oz at 20, 1.5oz whirlpool and 1oz dry.

Note: I swear this was discussed recently, but I can't find the thread.

[denny]

Jever boiled is what I use for that.

[HoosierBrew]

I've liked Jever boiled as well.

[Stevie]

Thanks

[mabrungard]

Sulfate does not make beer bitter nor make hops (noble or otherwise) harsh. It makes the beer finish drier. In my opinion, bitterness is mostly a product of bittering/gravity ratio.

[Stevie]

Thanks Martin. I was going off old threads where both AJ and you had contributed. I want this to be dry and crisp, so I'll continue with Jever as planned.

[Philbrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

[HoosierBrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

Well, both. Unlike (for example) the pale ale profile where I often back off the sulfate a bit, I generally target the finished Jever profile. Depends on what I'm after though.

[Philbrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

Well, both. Unlike (for example) the pale ale profile where I often back off the sulfate a bit, I generally target the finished Jever profile. Depends on what I'm after though.

How do you get to 46 ppm CA and 15 ppm NA?

Edit:  Wait, are you adding pickling lime?

[HoosierBrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

Well, both. Unlike (for example) the pale ale profile where I often back off the sulfate a bit, I generally target the finished Jever profile. Depends on what I'm after though.

How do you get to 46 ppm CA and 15 ppm NA?

Edit:  Wait, are you adding pickling lime?

I guess I should say that I don't target the exact Na values. I monitor Na to only be sure it doesn't get above 50ppm generally but don't care otherwise. As for the rest, I try to hit the 75 sulfate and 30 chloride values, along with the 46ish Ca. What I do is to add sufficient CaCl2 to hit 30ppm, then add gypsum until I hit the 46ppm Ca. Whatever sulfate value that is deficient to hit the 75ppm sulfate (if any) is then made up with Epsom salt. Of course, epsom = sulfate with no Ca. Balances out that way.

[Stevie]

Mine is similar, but I'm using Gypsum, CaCl, and salt. No Epsom.

[Phil_M]

Mine is similar, but I'm using Gypsum, CaCl, and salt. No Epsom.

Why not? I've had a much easier time dialing things in since I got epsom. It's really convenient to have a way to adjust sulfate without messing up your calcium levels.

[Stevie]

Not avoiding Epsom salt at all. Use it all the time. I just didn't need it to hit my target numbers here. I've been making a habit of including 15ppm sodium in every batch. Doing this here allowed for enough room to not go crazy on the calcium.

[Philbrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

Well, both. Unlike (for example) the pale ale profile where I often back off the sulfate a bit, I generally target the finished Jever profile. Depends on what I'm after though.

How do you get to 46 ppm CA and 15 ppm NA?

Edit:  Wait, are you adding pickling lime?

I guess I should say that I don't target the exact Na values. I monitor Na to only be sure it doesn't get above 50ppm generally but don't care otherwise. As for the rest, I try to hit the 75 sulfate and 30 chloride values, along with the 46ish Ca. What I do is to add sufficient CaCl2 to hit 30ppm, then add gypsum until I hit the 46ppm Ca. Whatever sulfate value that is deficient to hit the 75ppm sulfate (if any) is then made up with Epsom salt. Of course, epsom = sulfate with no Ca. Balances out that way.

Thanks Jon,  That method worked perfectly and only needed CaCl2 and gypsum when starting with RO, which I do.

Next question...How do you incorporate the SMB when doing a LODO batch?

[HoosierBrew]

Denny or Jon,
When you say you use Jever boiled, that's for mash water not finished beer profile.  Correct?

Well, both. Unlike (for example) the pale ale profile where I often back off the sulfate a bit, I generally target the finished Jever profile. Depends on what I'm after though.

How do you get to 46 ppm CA and 15 ppm NA?

Edit:  Wait, are you adding pickling lime?

I guess I should say that I don't target the exact Na values. I monitor Na to only be sure it doesn't get above 50ppm generally but don't care otherwise. As for the rest, I try to hit the 75 sulfate and 30 chloride values, along with the 46ish Ca. What I do is to add sufficient CaCl2 to hit 30ppm, then add gypsum until I hit the 46ppm Ca. Whatever sulfate value that is deficient to hit the 75ppm sulfate (if any) is then made up with Epsom salt. Of course, epsom = sulfate with no Ca. Balances out that way.

Thanks Jon,  That method worked perfectly and only needed CaCl2 and gypsum when starting with RO, which I do.

Next question...How do you incorporate the SMB when doing a LODO batch?

Well, using the trifecta mixture at the recommended .37g/gal , I count on around 45ppm sulfate. For lagers I use CaCl2 only, to hit just over 40ppm Ca, then lactic to correct pH . And for ales, I figure in the assumed 45ppm SO4 to whatever profile I'm using. In other words, if I'm brewing an APA and want 160ppm SO4,  I'll add 115ppm SO4 into software because I know I'm getting the other 45ppm from SMB.


Edited for simple math error.