The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Brew Science > water treatment vs no water treatment

Reply
 
LinkBack Thread Tools
Old 08-01-2012, 01:30 AM   #1
Grantman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Raleigh, NC
Posts: 351
Liked 35 Times on 19 Posts
Likes Given: 14

Default water treatment vs no water treatment

Has anyone experimented by using the same exact recipe with water treatment vs leaving their brewing water as is? And noted any of the differences?

I'm curious. For me, and many others I've seen on here, it seems like water treatment is one of the last things to mess around with

__________________
Grantman1 is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 01:35 AM   #2
NervousDad
BFM
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
NervousDad's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Downingtown, PA
Posts: 894
Liked 165 Times on 112 Posts
Likes Given: 181

Default

I haven't done it side by side, but I've brewed the same recipe twice and for my water it was a noticeable difference.

__________________
NervousDad is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 11:28 AM   #3
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,576
Liked 513 Times on 423 Posts
Likes Given: 14

Default

Yes. I have twice for classes brewed the same ale with water straight from my well and that same water treated to resemble Burton's water. In both cases people tasting the beer agreed that the Burtonized water produced a more authentic ale but that the one produced with the much less gypseous and carbonaceous well water was a much better beer.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 01:51 PM   #4
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 2,630
Liked 173 Times on 151 Posts
Likes Given: 24

Default

It depends on your tap water and the style of beer brewed. If the water is decent, its likely that there is a style that works well with the water and a great beer made. Conversely, there are probably styles that don't work well at all. Knowing your water and what it might be more suited to would be a good idea before just diving into this.

__________________

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 08-01-2012, 02:56 PM   #5
Grantman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Raleigh, NC
Posts: 351
Liked 35 Times on 19 Posts
Likes Given: 14

Default

I gotcha. My water here in Cary, NC is as follows:

Ca: 10
MG: 3
SO4: 42
Na: 32
Cl: 20
CaCO3: 41

All in all, not bad, from what I've read. I've been brewing with it for a few years and my beers have been great, but I'm tossing around the idea in my head of adjusting some of the factors depending on what I'm brewing - specifically for my pales, stouts and browns. I'm just trying to figure out if it'll make a huge difference.

__________________
Grantman1 is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 03:13 PM   #6
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,576
Liked 513 Times on 423 Posts
Likes Given: 14

Default

That, of course, depends on what you brew and what treatment you undertake. Removing the sulfate would make a tremendous difference (for the better) in a Pilsner (or any beer you brew with Noble hops). Adding sulfate would make a tremendous difference (whether it is for the better or not is a matter of personal taste) in typical British ales you brew.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 03:19 PM   #7
starrfish
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Florence, SC
Posts: 2,031
Liked 28 Times on 23 Posts
Likes Given: 25

Default

In mid 90's I used to pre-boil water to remove chlorine. Did an experiment and used water straight from tap and pre-boiled water in a english style bitter back to back brews. No difference... I stopped pre-boiling my water on my next batch.

__________________
Yankee Sand Flea on a Southern Beach.

“Son, you are a walking violation of the laws of nature, but you’re lucky, we don't enforce them laws.”
starrfish is offline
Guitarboarder Likes This 
Reply With Quote Quick reply to this message
Old 08-01-2012, 04:53 PM   #8
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,576
Liked 513 Times on 423 Posts
Likes Given: 14

Default

Your water contained only chlorine, i.e. no chloramine, or contained chloramine at such low levels as to be unable to cause a problem. Just the heat of the HLT bringing the water to strike temp should be enough to drive off chlorine.

__________________
ajdelange is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 08:03 PM   #9
Grantman1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Raleigh, NC
Posts: 351
Liked 35 Times on 19 Posts
Likes Given: 14

Default

I was thinking of bumping up the sulfates not only for British ales, but for my APAs and IPAs as well.

Any thoughts/recommendations on that?

__________________
Grantman1 is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 10:55 PM   #10
ajdelange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 5,576
Liked 513 Times on 423 Posts
Likes Given: 14

Default

You'll always get the same answer from me on that. Try it. If you like the result continue to do it. If you don't stop. To give you a rough idea of what is going to happen try adding some gypsum to one of your current APAs or IPAs in the glass. I'm told this is a good indicator of what will happen as a result of adding this salt to the brewing water.

__________________
ajdelange 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
Sparge water treatment zrule Brew Science 11 04-04-2012 05:36 PM
Advise on 1st water treatment sco999 Brew Science 5 02-10-2011 06:24 PM
Water treatment question cjsturch Brew Science 6 02-09-2011 07:52 PM
Water treatment with campden. AshtrayDinner Brew Science 4 05-21-2010 07:15 PM
basic water treatment? ohad Brew Science 6 09-09-2009 05:45 AM