Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Brew Science > Water chemistry for Portland, OR water made easy.
Reply
 
LinkBack Thread Tools
Old 08-12-2013, 12:21 AM   #21
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,870
Liked 207 Times on 178 Posts
Likes Given: 25

Default

Quote:
Originally Posted by austinb View Post
I removed the Epsom salt additions because the grain already has enough magnesium
Glad to help out, but don't blindly remove Mg from all those profiles. Those profiles for hop focused styles can actually use the Mg. I include a modest dose (say around 20 ppm) in the water for my hoppy beers.
__________________

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 08-12-2013, 01:55 AM   #22
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 6,382
Liked 664 Times on 550 Posts
Likes Given: 19

Default

Martin,

Can you expand upon that a bit? Are you saying that the magnesium adds flavors that are desirable or modifies hops bitterness/flavor perception or that the extra co-factor Mg++ is improving the beer overall? Or anything else you have in mind.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-12-2013, 03:29 AM   #23
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,870
Liked 207 Times on 178 Posts
Likes Given: 25

Default

In a beer where bitterness is a pointed goal, modest magnesium content assists in promoting that perception. I don't think that it modifies bitterness or provides an additional co-factor. As we know, Mg does present a sour, astringency when present in water at high concentration. At modest concentrations (<40 ppm), there should only be a nuance in that direction.

__________________

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 08-16-2013, 03:52 AM   #24
Brewmex41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Vancouver, Wa
Posts: 843
Liked 98 Times on 74 Posts
Likes Given: 34

Default

Any idea if the water here in Vancouver, WA is similar to Portland?

__________________
Brewmex41 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
Water Chemistry - Is it REALLY this easy?? AmandaK All Grain & Partial Mash Brewing 18 07-13-2012 08:31 PM
Home-made water chemistry tests boist General Beer Discussion 5 05-17-2012 02:27 PM
Made an EASY water filter today mrgstiffler Other 6 03-23-2012 07:57 PM
Mash water chemistry vs sparge water chemistry MrAverage All Grain & Partial Mash Brewing 6 03-29-2011 09:01 PM
Water Chemistry for Portland, Oregon snowscaris Brew Science 25 06-21-2009 04:54 AM



Newest Threads

LATEST SPONSOR DEALS