Fresh Water Calcs

[Brew Cat]

so you are saying 65g cacl is correct for malty.

so i have not done a hoppy or neutral recipe yet.

i have to get my grain pulled and milled. ill run my golden lager and my session juicy and see what i get when i get time.

yes
according to the calculations you can add that much CaCl to hit their mark
weather you want to is up to you
I personally would add a little more CaCl and cut back on the hop additions since the high SO4 will accentuate the hoppyness
that's my understanding for what its worth

 

[Daniel Parshley]

actually ditching the chaulk and going for 10g of slaked lime seems to be the most effective.

I also use acid in every batch based on pH. shooting for ~5.1-.2 for light colored beers and ~5.3-5.4 for darker beers.

I need to put some acid in mine, too. The pH strips aren't helping me sitting in the tube. Thanks for the pH levels to shoot for. Are these the pH levels just before pitching the yeast?

 

[Bigbre04]

I need to put some acid in mine, too. The pH strips aren't helping me sitting in the tube. Thanks for the pH levels to shoot for. Are these the pH levels just before pitching the yeast?

those are mash ph numbers.

i add acid after boil to adjust before it gets to the yeast. i generally shoot for 5.1-5.2ph going into the fermenter.