Beer Forum

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

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.

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.