Beer Forum

I understand what you were saying now ozwald.
Thanks.

But I still don't totally understand what they mean by just saying "RO water treated with Gypsum and CalciumChloride to 100ppm"
That just isn't enough info for a complete water profile... it is only part of it.

I really wish Palmer would just go thru EVERY style in Brewing Classic Styles and give a "Target Water Profile" for each one !!
Then you would have some idea what to shoot for for a IPA and what to shoot for for a Stout, etc.
I have kind of figured it out on my own, and learned as I go, but it sure would be nice to have a TARGET for each one.

Any one have any ideas on the 2nd question I posted about the SUPER LOW mash pH that Brynildson said they shoot for ??!?!?

driver8rws wrote:I understand what you were saying now ozwald.
Thanks.

No problem. It was the phrase 'very handsome men' that did the trick, wasn't it?

So what does anyone think the Sulfate : Chloride ratio should be for Firestone DBA ? .75:1 ? 1:1 ? 1.5:1 ?
How about for Union Jack ? 3:1 ??

Thanks !
-Randy