HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Brew Science > Fixing water for mini mash ...useless?




Reply
 
LinkBack Thread Tools Display Modes
Old 01-20-2012, 11:56 PM   #1
Grinder12000
Feedback Score: 0 reviews
 
Grinder12000's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,938
Liked 33 Times on 29 Posts
Likes Given: 2

Default Fixing water for mini mash ...useless?

He problem as I see it is that if I got my water report and fixed my water for a brew, it would not take into account what was in the Extract.....right?

So is there anyway to CORRECTLY fix a mini mashes water?



__________________

Grinders Island Brewery - Pipeline

Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at 85 degrees as I type.

Grinder12000 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 01:33 AM   #2
mabrungard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,504
Liked 157 Times on 135 Posts
Likes Given: 24

Default

If a large percentage of your fermentables come from extract, then the best thing you can do is to have as little mineralization in the water as possible. Brewing with a larger percentage of RO or distilled water is more likely to produce a good beer. If the local water has low mineralization, then its OK too.


Don't worry about the steeping or mini mash too much in this case. But as the mini mashes grow to mashes, then you need to think harder about your water.



__________________

Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water

mabrungard is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 04:25 PM   #3
Grinder12000
Feedback Score: 0 reviews
 
Grinder12000's Avatar
Recipes 
 
Join Date: Jul 2008
Location: Columbus WI
Posts: 2,938
Liked 33 Times on 29 Posts
Likes Given: 2

Default

That's what I was thinking. I'm involved with a brewpub that AGs and we're getting our water tested but at home I mini mash and was thinking it would be useless! What about PH and so forth. I still want to get that lower for lighter colored brews. Typically I had 3-4 lbs of grains and 4-5 lbs of extract so a majority comes form the extract.

Would adjusting the minerals help lower the PH? But then again . . . the extract is the problem.

__________________

Grinders Island Brewery - Pipeline

Bottled! Award winning East India Porter, Oatmeal Stout, Milk Stout, Saison fermenting at 85 degrees as I type.

Grinder12000 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2012, 04:36 PM   #4
ajdelange
Senior Member
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,198
Liked 451 Times on 370 Posts
Likes Given: 13

Default

What's the pH going into the fermenter? If its between 5.0 and 5.2 or even 5.4 you don't need to concern yourself. Other than having the wort go to the fermentor at a pH that helps the yeast establish a favorable environment there is no reason to be concerned with pH in an extract beer.

If the extract you used is such that a lot of inorganic phosphate is carried into the boil then yes, adding calcium salts can lower the pH.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes