Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Brewing Water Advice

Reply
 
LinkBack Thread Tools
Old 06-30-2008, 02:27 AM   #11
Redweasel
Feedback Score: 0 reviews
 
Redweasel's Avatar
Recipes 
 
Join Date: Jan 2008
Location: Kansas City, MO
Posts: 416
Default

I think it is an interesting idea. Strange to be sure. I would probably not do a light beer as your "water" might cause some strange flavors.

__________________
Redweasel is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 02:52 AM   #12
Schlenkerla
Feedback Score: 0 reviews
 
Schlenkerla's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,337
Liked 82 Times on 62 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Redweasel View Post
I think it is an interesting idea. Strange to be sure. I would probably not do a light beer as your "water" might cause some strange flavors.
It would have to be a full bodied beer most likely an amber style. Maybe an IPA... I think the hopped water is gonna add a weird twist to the flavor profile.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
Schlenkerla is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 03:05 AM   #13
kingjam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Posts: 139
Default

Have you ever boild beer for brats or cooked with beer. A. it makes beer smell bad and B. its going to boil over all the time because of the carb. If you are going to do what you say, the results are going to be nothing short of nasty.

__________________
kingjam is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 10:57 AM   #14
Danek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Sheffield, UK
Posts: 1,276
Liked 11 Times on 9 Posts

Default

I say go for it. It's a completely ludicrous idea, and I applaud you for it.

__________________
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
Danek is offline
OG_IBU_Bunghole Likes This 
Reply With Quote Quick reply to this message
Old 06-30-2008, 11:40 AM   #15
Schlenkerla
Feedback Score: 0 reviews
 
Schlenkerla's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,337
Liked 82 Times on 62 Posts
Likes Given: 7

Default

Quote:
Originally Posted by kingjam View Post
Have you ever boild beer for brats or cooked with beer. A. it makes beer smell bad and B. its going to boil over all the time because of the carb. If you are going to do what you say, the results are going to be nothing short of nasty.
I have boiled brats before and think the nastiness is from all of the fat; beef, pork, or chicken then add the spices+ animal casings (sometimes pork intestines). Enough said..

You raise a good point about the carbonation & boil overs. It'll be a one-time thing. Like you said with brats. It can be done. How good are the results?

I'll be honest with you I wasn't involved in planning this crazy idea. If it was up to me I'd make a ordinary lawnmower beer w/ city water. Regardless of how the beer turns out it should be a fun time.
__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
Schlenkerla is offline
OG_IBU_Bunghole Likes This 
Reply With Quote Quick reply to this message
Old 06-30-2008, 11:46 AM   #16
Jack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Madison, Wisconsin
Posts: 343
Liked 4 Times on 3 Posts
Likes Given: 1

Default

The carbonation should be lost quickly during the boil.

I have no idea what the pH of a BMC product is, but I would think this would just lead to bad mash efficiency... not make it impossible.

My biggest concern is that BMC products are... 5% ethanol already. You'd lose a lot of that in a 60 minute boil, but you'd still have some. So you might have to think about some high gravity brewing techniques like a big starter, robust yeast strain, etc.

Still... This sounds like an interesting experiment!

__________________
Jack is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 12:20 PM   #17
jay075j
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: West Hartford, CT
Posts: 153
Liked 2 Times on 1 Posts

Default

I don't even know what to say....

In addition to a big starter, you are going to need some yeast nutrient too...I'm willing to bet there the mineral content of BMC is minimal at best.

__________________

Jay

"All right, brain, I don't like you, and you don't like me, so let's just do this and I'll get back to killing you with beer." - Homer Simpson

jay075j is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 01:01 PM   #18
Special Hops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Kanatenah
Posts: 1,430
Liked 21 Times on 19 Posts
Likes Given: 3

Default

Crazy. I would never do that. but let us know how it works out.

__________________
Special Hops is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 06:01 PM   #19
Schlenkerla
Feedback Score: 0 reviews
 
Schlenkerla's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Decatur, Illinois
Posts: 6,337
Liked 82 Times on 62 Posts
Likes Given: 7

Default

All Good Points!!!

Regarding mash efficiency & pH - We could use some "5 Stabilizer" This would help us get to 5.2 easier and we will need to be prepared to adjust the pH in either direction.

The alcohol loss is another point. We should consider mashing in at 1.3 or higher. When we mash out we should make up for alcohol evaporization and grain absorbtion.

Yeast nutrients is an easy addition too.

BTW - Thanks for the critical thinking!!!

__________________
Success is getting what you want. Happiness is wanting what you get. - Dale Carnegie

BS Nano-Brewery

Primary: SNPA Clone, Apfelwein
2ndary: Empty
Drinking: Dead Ringer IPA, Ma Duece (50 caliber) - Malt Liquor, Cranberry Wheat
Next: Cali-Common, American Amber, Smoked to Helles

|Myeast 50327|Easy Hop Oast|Smoked Homebrew|
Schlenkerla is offline
 
Reply With Quote Quick reply to this message
Old 06-30-2008, 06:47 PM   #20
kingjam
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Posts: 139
Default

Here is some more of my critical thinking...Don't do it...get some nice spring water and have a great brew day making great tasting beer.

__________________
kingjam 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
building brewing water from reverse osmosis (RO) water Kaiser Recipes/Ingredients 7 05-11-2014 08:34 PM
making brewing water from distilled water cootr_brn General Techniques 7 05-19-2011 09:04 PM
pH and Brewing Liquor (water treament and brewing salts) TheChemist Brew Science 22 07-06-2009 06:31 PM
Advice on water treatment please BOBTHEukBREWER All Grain & Partial Mash Brewing 5 01-15-2009 08:21 PM
Advice on water quality? FlyGuy All Grain & Partial Mash Brewing 16 02-09-2007 11:25 PM