I use Palmer’s spreadsheet to calculate mash water chemistry but I’m looking to improve my beer further. I have very soft water and have been adding gypsum (2-3 grams) to the boil on my hoppy beers. What guidelines or tips can you give me for other boil additions? What effects do calcium chloride, baking soda and chalk have when added to the boil? Can you add any of these in the keg and achieve the desired results?
I guess no one responded because it truly depends upon your water. Read all these:
http://www.ingermann.com/documents/brewing/schwartz-water-primer.htm
http://www.homebrew.com/mike_brew_corner/mike_02150101.shtml
http://www.homebrew.com/mike_brew_corner/mike_03270101.shtml
http://www.howtobrew.com/section3/chapter15-4.html