HOMEBREW Digest #5681 Wed 19 May 2010

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  CAMRA/England ("Chad Stevens")
  agua (Joe Katchever)

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---------------------------------------------------------------------- Date: Thu, 13 May 2010 08:33:37 -0700 From: "Chad Stevens" <zuvaruvi at cox.net> Subject: CAMRA/England Looking for a CAMRA or other real ale enthusiast in England who might have an interest in seeing American craft ale served in England. Cheers, Chad Stevens QUAFF San Diego Return to table of contents
Date: Wed, 19 May 2010 16:45:58 -0500 From: Joe Katchever <joe at pearlstreetbrewery.com> Subject: agua Hello, geniuses of beer. Once again I appeal to your vast collective knowledge. Back to my favorite subject: water! I have been brewing for twenty years, or so and have never attempted a ....(drum roll, please) a Pilsner! That's right. Closest I've gotten was a Kristal Weizen, but only close in color. So, let me jump in: I've read all the back-and-forth about water, how Pilsen water is soft, yet North German Pilsners are brewed with hard water and so on and so forth. Can I brew with water from my water softener? Here is my water analysis up and downstream from the water softener: Raw water: Ca= 72.22 Mg= 25.75 Na= 25.88 Hardness= 268 Soft Water: Ca= 0.55 Mg= 0.1 Na= 175.8 Hardness= 1.79 With hardness as mg/L CaCo3 Now, I read in Miller's book Continental Pilsners, that too much sodium is undesirable. The softened water does appear to have a lot of the sodium but it does not taste salty to me. I really don't know what is considered a "lot", anyways. He suggests when using very soft water (i.e. softened water or RO water) to add back some of the calcium, I assume in the form of CaCL, not CaSO4, since he also mentions that too much sulfate is bad, too. How much calcium do I add back in??? How about pH? My water is alkaline and it takes quite a dose of minerals to control the pH, something like .3 oz/gallon. Joe Return to table of contents
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