basic water conditioning for ro brew water

bsk

bsk

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are the any basic water addition for ro water I manly do ipa and pale ales and a wheat beer every so often.
what would be a good starting point as for how much bakeing sode chalk and what ever else might be needed
 
1/2 tsp equal 2 grams.

IPA/pale ale add 4 grams of calcium sulfate and 2 grams of calcium chloride.

Wheat beer 3 grams of calcium chloride 3 grams of calcium sulfate.

Both will give about 70ppm of calcium.

Baking soda adds sodium, use that in low doses and only to raise pH.
 
Is batch size being assumed here?
 
Brulosophys podcast #20 i think it is "brewn and A" they answer a lot of water chemistry questions...
 
sorry 5 gallon batch size
 
Dechlorinate. Almost everything else is optional.
 
it really depends on your starting water, if you have good tasting drinking water all the above is true but your shooting blind without a true water profile
 
He said ro water, OMB. ;)
 
gotcha, couldn't tell ya, don't use it my self, google it and you find all kinds of answers
 
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