Sweet Stout Water

bluesfndr9 · 07-17-2007, 03:55 AM

I am planning on brewing a sweet stout this week and was wondering what type of water I should use. Hard or soft? I used a soft water for my first lager. I am pretty sure I didn't mess that up. But I have no idea what to use for my stout.
I am prepared for 1000 posts telling me the same thing over and over.

FlyGuy · 07-17-2007, 04:40 AM

You need hard water with high alkalinity. All those dark grains are fairly acidic, and really tend to drop the pH of your mash.

**olllllo** · 07-17-2007, 04:52 AM

^^^^ ITA

also

1 Palmer = 1000 posts

http://www.howtobrew.com/section3/chapter15-2.html

bluesfndr9 · 07-18-2007, 09:47 AM

I am brewing extract though does it make any difference? So bottled spring water would be best then?

Got Trub? · 07-19-2007, 04:45 PM

Quote:

Originally Posted by bluesfndr9

I am brewing extract though does it make any difference? So bottled spring water would be best then?

Use your own tap water if it tastes OK and doesn't have chlorine/chloramine in it. Water is much more ciritical for extremes of all grain not so for extract brews.

FlyGuy · 07-19-2007, 05:26 PM

Quote:

Originally Posted by bluesfndr9

I am brewing extract though does it make any difference? So bottled spring water would be best then?

If it is all extract, I wouldn't bother. If your tap water tastes good, it should make good beer.

Worrying about water hardness and alkalinity is more critical when you are mashing grains. Nothing to worry about until you do a mash (PM or AG).

bluesfndr9 · 07-20-2007, 05:11 AM

You guys are the best thanks.