Water Chemistry

[Nicknacknoo]

AS you all know when it comes to brewing there are many different 'bits' to it. Slowly as I pass from a complete newbie to newbie +1 I'm trying to improve my brewing process. Anyway this month I'm looking at water chemistry.

Most of this caveat seems straight forward but I have a coupla points I hope someone can answer for me.

From what I can gather, Campden stuff is added to the water prior to mashing (night before seems the favourite), but at what stage in the process do I add, CRS, Calcium chloride, Calcium Sulphate. ETC

I assume its at the boil, but I don't want to assume.

Cheers for any help

Regards Nick

 

[strange-steve]

The campden can be added just before you use your water, the reaction only takes a few mins.

For your acid and salt additions, add them to the full volume of mash/sparge water before heating to strike/sparge temperature.

 

[chuffer]

The way I do it is:

Campden - liquor (night before)
Carbonate reduction - liquor (night before or start of brew day)
Brewing salts (dwb or similar, calcium chloride etc) in with grist/mash

 

[geetee]

The way I do it is:

Campden - liquor (night before)
Carbonate reduction - liquor (night before or start of brew day)
Brewing salts (dwb or similar, calcium chloride etc) in with grist/mash

Agree except I do not use Campden. I treat my HLT full volume with CRS (except my water very rarely needs this due to low hardness). I then use calcium sulphate and chloride mixed in with the grist.