Water Help

[scottyroj]

I have recently found myself brewing in the salt lake city area. The water here is extremely hard. I need advice in using R.O. water and what a good mixture of salts would be to make hoppy IPA styles. I am also having attenuation problems and the beer is not finishing all the way down. I am pitching at 1mill. cells x milliliters x deg. plato and aerating 2 minutes oxygen for 12 gallons I am fermenting at 67-68 deg. and 2 straight beers are falling short. I am blaming the water here if thats possible and just need some water advice

[NervousDad]

For my 6 gallon IPAs w/ RO water I usually add 11g gypsum to mash and 11g to boil and 1 gram of Calcium chloride to mash and boil. BUT this will change based on your grain bill, to ensure that your pH is correct.

Brun'water is a great tool, it looks complex at first, but it's easy once you get used to it.

[Ozwald]

Have you read the Palmer? I'd start with the water chapters in How to Brew. If you don't own a paper copy, you should get one, but it's also available online for free.