Aye. Put as much sulphate as you like in a hoppy beer, but everyone dies if the sodium or chloride goes above 25ppm in a stout. Fire in a teaspoon of calcium chloride.
Big difference from 25ppm to 500ppm!
Go on then. What happens when you put in 500ppm, in your experience? or 100, 200, 300ppm for that matter?
Yep, in not being held back by others lack of experience and experimentation.Glad to see you’re all still trying to help Monkhouse.
I still use S Steve’s water profiles in a way as I have inputted them into ‘Brewfather’ and set them as my target profiles it seems to work for me !
Well for me I add about 150 ppm but I also do full volume mash. Anyone adding 500ppm would have to be either mad or both.
Works fine for me I use nothing else.
There's only one person who suggested 500ppm as an upper limit. You.
Foxy frequently advises that you shouldn't take advice from forums. So I guess you should just ignore anything he says...
Have you a link to it
Wait I thought this was simple
I agree with @Brew_DD2 I would pick a software package brewfather or beersmith and start tinkering around there. The online calculators are fine but if you get your equipment and processes set up in software it makes the whole water addition thing much simpler.Wow the claws are out on this thread so much bitching haha I love it, just like being at work!
Anyway…big shout out to Cheshire for sorting me out with strange Steve’s calculator- I’ll be playing round with that one for sure!
Still confused about the brewers friend one tho- using the basic calculator I think I’m right in that the calculator expects all salt additions to be added to the entire load of water prior to mashing. Obviously I can’t do this with a 20l HLT so what do I do? Am I meant to just split all the additions equally? Add half the total amount to strike water and half again to sparge?
If someone could possibly just answer this question without ripping chunks out of either myself or any other member that would be awesome
I got my thick head on. Just tell me if I’m doing this right. I hate maths.
I use this and it's good as you can input your own water profile and in the settings select what ingredients you have and it will recommend what to add for the selected style, I keep mine basic and just use calcium sulfate aka Gypsum, sodium bicarbonate aka bicarbonate of soda, sodium metabisulfite aka Camden tablet, but I think my water is a good quality coming from the river Dee and is slightly hard
No the calculator is 8.4g mash and zero for sparge.
