2005STi
Well-Known Member
Hi everyone. I'm having an issue with my hoppy beers which I use distilled water and add minerals to the strike water. All of my beers have been tasting pretty minerally/earthy and harsh. I wanted to know if I'm adding too much or too little salts to my water.
I'll use 8 gallons of distilled total for a 6 gallon post boil volume.
I'll add:
2.5 grams gypsum
2 grams NaCl
1 gram MgS04
5.5 grams CaCl
Grain bill - 70% 2 row 25% flaked oats 5% honey malt. 1.75L starter of 1318
I always purge the keg with CO2 before transferring and from the color there is no visible hint of oxidation.
I'll use 8 gallons of distilled total for a 6 gallon post boil volume.
I'll add:
2.5 grams gypsum
2 grams NaCl
1 gram MgS04
5.5 grams CaCl
Grain bill - 70% 2 row 25% flaked oats 5% honey malt. 1.75L starter of 1318
I always purge the keg with CO2 before transferring and from the color there is no visible hint of oxidation.