Yesterday was a bit of a test run to see if I was ready to brew, after improving somewhat from my back injury. Luckily, a friend of my girlfriend recommended a chiropractic college that sees patients for cheap (I'm not insured currently since I'm not working). It turns out they are having a canned food drive, so I've been charged 3 cans of food per visit for back adjustments and some sort of ultrasound on my lower back muscles, which has really helped. I'm still not 100%, but I'm back up and brewing!
- Balance the mash pH by adjusting for the proper Residual Alkalinity
- Achieve 50+ ppm calcium in the full wort for yeast health & beer clarity
- Adjust the chloride to sulfate ratio heavier to the chloride side to improve maltiness
- 3 gr. Gypsum (Calcium Sulfate)
- 5 gr. Calcium Chloride
- 9 gr. Baking Soda (seems like a lot, but that's what the spreadsheet said I would need to acheive an RA of 300+, to make sure the dark malts did not over-acidify the mash)