Hi Folks,
We are very lucky here in Calgary to have tap water that hovers around 6.5 - 6.7 pH unless we are into spring runoff. Good ole Rocky Mountain water!
I've created a recipe in BrewFather that is showing a pH of 4.72 and I'm into my first few tries adding Gypsum or Calcium Chloride.
Should I use the K.I.S.S method, brew away and stop stressing the little things, or should I add anything?
Also, there's a municipal election coming up, and the Fluoridation debate is running hard. Does Fluoride in the water supply even affect brewing?
Thanks in advance, and I look forward to your response.
We are very lucky here in Calgary to have tap water that hovers around 6.5 - 6.7 pH unless we are into spring runoff. Good ole Rocky Mountain water!
I've created a recipe in BrewFather that is showing a pH of 4.72 and I'm into my first few tries adding Gypsum or Calcium Chloride.
Should I use the K.I.S.S method, brew away and stop stressing the little things, or should I add anything?
Also, there's a municipal election coming up, and the Fluoridation debate is running hard. Does Fluoride in the water supply even affect brewing?
Thanks in advance, and I look forward to your response.