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On another note, this beer has more hop bitterness than aroma, despite 5 days with plenty of dry hops. I’m thinking of trying more CaCl and bit less S04 next time (as per @Argentum recommendation) and then lemon, lime and orange peel for 5 mins of boil - plus 50g cascade and 60g centennial dry...

Ah, that's reassuring. Yeah it pretty much hit its FG. I think I was a couple of points off. It was a low ABV beer and started off at 1.037 and finished at 1.011. It might be the clash with the wine I had afterwards then! In my head I had over-acidified the beer and therefore I was drinking a...

Can anyone advise me on this? My last brew I used 75% Phosphoric acid. This was at the dosage I was originally told by Murphy's and far too high. To get to around 30ppm alkalinity I now know that I should have used 7Mls of the acid. However, as the readings we inflated, I used 16Mls. I drank a...

I’m praying to the homebrew Gods for you.

You are brave doing the water chem stuff at the same time as experimenting with your first AG mash. I wish I’d have the foresight and courage.

The hop palate smashers are lovely, but then you reach saturation point and either nothing else tastes of anything or you yearn for a clean tasting Helles.

https://beerandwinejournal.com/chloride-and-sulfate/ This is what I had in mind. I think NEIPAs tends to be higher in CaCl than S04. But I am happy to experiment

Interesting. In my mind I thought it’d be US05. Might need to revise my yeast.

Interesting that they stated to add 6g CaCl, without specifying the original water profile of chloride. No mention of sulphate too. All food for thought.

Really. I thought this would make it too malty for that style. I think I’ll err on the side of caution over S04 then. Thanks, Argentum.

If I add more Sulphate will I get a more bitter IPA or a more fragrant IPA? I am looking to get a fragrant tasting IPA with Centennial and Cascade. In the past I seem to get a hoppy beer, but never a fragrant, fruity one. So, if I go for a 3:1 ratio for Sulphate to CaCl is this going to be more...

Similar to the water I was originally told. Harder than Bruce Lee crosses with Bruce Banner

Brilliant! :laugh8: Wonder if I can use it as a foot rub?

You’ve lost me :laugh8: Is this Targaryen for don’t bother with 5.2ph stabiliser?

You fellas have been so helpful over the last 2-3 weeks. I feel increasingly confident that I am getting my head around the basics. I don't know if it is a waste of money and I might try a side-by-side comparison one day, but I bought some 5.2ph stabiliser. I think I may brew a batch without...

That's great, Argentum. Thank you once again.

Reassuringly close. Phew.

@Argentum I pro-brewer I have befriended at a local microbrewery has said that he uses 75% Phosphoric Acid and uses this equation: Actual HC03 - target alkalinity x total water volume/470 (PA reduction factor). So, in theory for me to reduce my alkalinity to 40ppm for a pale ale: (196 - 40)...

Ok, well, Murphy's has retested a new sample for me. It is unbelievably different! PH 6.70 Nitrate 8.40 Total Hardness (as CaC03) 260 Calcium...

When I get my Murphy report back, I’ll get CRS recommendations to reduce alkalinity based on my report. Could you work backwards from this?