[Megary]

Not sure where to post this.  There really should be a Water category!

Asking for any and all real life experience with different Calcium water levels.  I have read Palmer's recommendation of 50-150ppm but I'm curious if anyone has found that pushing the extremes of that range has led to different results (flavor, clarity etc.)

Or maybe those numbers are old news and really the range is now considered something else?

Thanks in advance.

[hopfenundmalz]

You can go lower for lagers, as time and low temps will clear the beer. The current thinking is that 30 ppm or more is sufficient for lagers, ales are 50 ppm or more

[goose]

I kind of depends on the water profile for the specific beer you are brewing.  I normally go by what Bru'n Water tells me for the specific profile.  That said, Jeff's posted calcium levels are a pretty good start.  I don't think I have ever gone above 70 ppm for an ale