Ca 26
Mg 9
Na 13
SO4 12
Cl 28
HCO3 63
I very rarely do anything to mine. I've brewed everything from light American lagers to dunkels with my base water, just varying the acid malt percentage. Sometimes I throw a little gypum in for pilsners or pale ales, but that's it.
Also, with my standard addition of 100mg/L of sodium metabisulfite, I would be looking at something like
Na 37
SO4 88
if all of the sulfite (SO3) was converted to sulfate (SO4) and none was driven off as sulfur dioxide (SO2), which I feel is almost never the case, since my sulfite test strips typically show 30-40 ppm SO3 at the end of the mash.
Any thoughts on this, Martin? I don't pretend to understand the chemistry that's happening, just going off the calculations of othersStatistics: Posted by Roachbrau — Sat Apr 30, 2016 3:17 pm
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