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Twardość wody


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Czy przy takich parametrach wody jest jakiś sens dodawania gipsu piwowarskiego:




Niby jest twarda, ale może powinna być jeszcze twardsza (pale ale) :D ?


BTW. Tak w ogóle na jakim etapie się ten gips dodaje ? Gotowania ?

Edited by nitro2311
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Już bym jej bardziej nie „zatwardzał”. 

Gips ma na celu zmodyfikować wodę, nie brzeczkę czyli dajesz go do wody do zacierania i do wody do wysładzania. 

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