*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > water hardness & gypsum
Reply
 
LinkBack Thread Tools
Old 02-17-2006, 10:37 PM   #1
Bills Brew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Posts: 128
Liked 2 Times on 2 Posts

Default water hardness & gypsum

I see a lot of receipes that call for gypsum. I get my water from a well and the hardness runs around 18 grains. With that level of hardness, I am pretty sure that I don't need to add anything. I do have a water softener, but do not use soft water for brewing.

But my question is - below what hardness level would you recommend the addition of gypsum?

__________________
Bills Brew is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2006, 04:06 PM   #2
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ajf's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Long Island
Posts: 4,643
Liked 99 Times on 93 Posts
Likes Given: 39

Default

Water chemistry is an extremely involved subject, and I am no expert.
I brew mainly pale ales, and my water has very low calcium levels, and a PH of about 7.4. I always add gypsum to boost the calcium and to lower the PH.

Do I really need to? As it only cost a few pennies per batch, and I am satisfied with my results, I'm not going to take the chance of producing an inferior brew just to find out.

For much better information on this subject, see:
http://www.howtobrew.com/section3/chapter15-4.html

Hope this helps

-a.

__________________
ajf is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2006, 04:46 PM   #3
Sasquatch
Feedback Score: 0 reviews
 
Sasquatch's Avatar
Recipes 
 
Join Date: Jun 2005
Posts: 540
Default

My understanding is that gypsum boosts the "temporary" hardness, ie the calcium sulfate count. This is desirable in medium bodied ales... pales and browns, but definitely undesirable for most light beers.

Hardness is complicated, because you can't just call a water hard or soft and leave it at that. The particular ions/minerals making it hard are important too.

__________________

Primary: Lager

Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...

Bottled:
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)

Sasquatch is offline
 
Reply With Quote Quick reply to this message
Old 02-18-2006, 08:56 PM   #4
jazzbass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Wadsworth, Ohio
Posts: 61
Default

The brew book I got with my starter kit recommended a minimum
hardness of 200 ppm.

I bought some test strips at my local pool/spa store.
My well water tested about 100 ppm.

I add about 2 tsp to my initial brew of 2 1/2 gallons which gets me to about
200-250 ppm. for a 5 gallon batch.

I guess it's supposed to help everything settle out and clear better.

Never did it any other way so that's all I know.

__________________

Up Next: ?????
Primary: Oatmeal Stout,Blood Orange Hefeweizen
Secondary:
Bottled : Christmas Ale
Light Ale
Oatmeal Stout
Cream Ale
Dortmunder
Robust Porter
Black Cherry Ale
Light Lager
Milk Stout
Brown Ale
Amber Cervesa

jazzbass is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with water hardness adjustment Hugh_Jass General Beer Discussion 1 10-09-2009 03:19 PM
Water hardness and pH batfishdog37 Brew Science 14 04-30-2009 07:30 PM
water hardness ohad Recipes/Ingredients 5 03-28-2008 08:02 PM
brew water hardness garym General Techniques 1 09-30-2007 11:44 PM
water hardness question 40ozOLDe Beginners Beer Brewing Forum 1 04-29-2007 09:34 PM