Come enter the BrewHardware Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > want to start messing with my water!
Reply
 
LinkBack Thread Tools
Old 07-02-2009, 09:39 PM   #1
aaronbeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: lubbock
Posts: 139
Liked 1 Times on 1 Posts

Default want to start messing with my water!

Ok, so i am ready to start playing with water chemistry! I have been using my tap water mixed with pure water but I want to get more precise. I am brewing all grain.

I will be starting with pure water from the water windmill (pay by the gallon place)

Here are my questions

1. I have bought Gypsum, Calcium Chloride, Calcium Carbonate and burtons water salt. What else do I need?

2. By starting with pure water, what and how much stuff do I need to add

3. Is there a "recipe" I can use for all my beers? If so, does anyone have a good one?

__________________

I cant stop buying supplies! It's a sickness!!!! First the beginner supplies, then some upgrades, then a fermentation chamber, and now all grain! When will it stop?

aaronbeer is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2009, 09:57 PM   #2
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 42 Times on 39 Posts
Likes Given: 56

Default

1. I'd suggest a wide-spectrum nutrient like Wyeast's. Epsom salt if you need Mg, but your grains (and nutrient) probably have enough.

2. Brewing Water Chemistry Calculator | Brewer's Friend

3. Aforementioned site has a nice general profile.

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 07-09-2009, 07:36 PM   #3
weetodd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Seattle. WA
Posts: 197
Liked 1 Times on 1 Posts

Default

I've used standard baking soda (NaHCO3) and sea salt (NaCl) as well.

I start with Reverse Osmosis water and then build up depending on style. I would recommend using some of the online calculators to learn how much each salt contributes to your batch in parts per million, then use the profiles to try and get as close as you can. This is what I do.

The main difference I've seen is with my hoppy beers. To accentuate the hop profile and bitterness, water for these brews are often very high in sulfates (200+ppm) as they bring out the bitterness (get this from adding gypsum).

One thing to watch out for is your mash. A rule of thumb that I've seen is that there should be at least 50 ppm of Calcium in the mash. Something to think about when you are building your water.

Good luck!

__________________
weetodd 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
Can you start with HOT - 120-140 degree water? bmickey Beginners Beer Brewing Forum 12 09-04-2009 12:59 AM
Adding water after start (1 day) of fermintation ekjohns Beginners Beer Brewing Forum 12 06-02-2009 05:45 PM
Public Library is messing with me! M@! General Chit Chat 3 05-11-2009 09:44 PM
messing around with PS...brewery logo sirk0rebreg Label Display & Discussion 2 03-16-2008 03:06 AM
Cant stop messing with my logo... aekdbbop Label Display & Discussion 30 02-24-2008 07:18 PM



Newest Threads

LATEST SPONSOR DEALS