Going to start using RO water in my brewing. What additives should I keep on hand to adjust the water based on the type of beer I’m brewing? Gypsum, calcium chloride, salts, etc?
I use gypsum, calcium chloride, Epsom salt regularly. Lactic acid occasionally, but usually just acid malt.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
Baking soda as well as the abkve
Pickling lime also, as it will raise pH without adding Na. Pickling lime is Ca(OH)2.
I have both on hand.