The last 4 batches I have done have gotten consistently worse with less adjustments. I have poor brewing water, high in bicarb.
The following are in ppm:
Sodium, Na 38
Potassium, K 1
Calcium, Ca 69
Magnesium, Mg 8
Total Hardness, CaCO3 206
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 31 (93 adjusted)
Chloride, Cl 32
Carbonate, CO3 6
Bicarbonate, HCO3 168
Total Alkalinity, CaCO3 147
Total Phosphorus, P 0.61
Total Iron, Fe < 0.01
The distilled water that I use has had the following treatments: Micron Filtration, Ultraviolet Light, Deionization, and Ozone
The RO water has had the following treatments: Carbon Filtration,
Ultraviolet Light, Micron Filtration, and Ozone
1. IPa that ended up being 5% and 72IBU had an astringent hop after taste. Malt flavor was light bc of recipe, but good. 5 g RO water 1 g Gypsum 2 g CaCl2, Tap sparge water with the same adjustments.
2. Belgian Pale - was good but not great. Similar hop astringency. 2 g gypsum 2 G calc2 to 5 gal, sparge water 1/2 tap water 1/2 RO.
3. Old Ale - Distilled w 2g gypsum 2 G calc2 1 g Epsom salt. Per 5 gal. Can't taste much definitive malt character , just tastes muddy for a lack of a better term.
4. American Amber- Distilled water for mash and sparge, 2 g calc2 and 2 ml lactic, I thought my PH was high, why I added lactic. 5.42 theoretical PH. Sparge was all distilled. Similar taste to the old ale. Some "mineral" component, that's hard to identify.
All beers I pitched enough yeast and controlled fermentation temp. I also aerate with 02 stone. This weekend going to be brewing the cottage house Sasion.
Should I try minor water adjustments, or just sparge with tap water when I got the best results?