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Old 07-08-2012, 12:27 PM   #11
Jakeintoledo
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Thanks for the input, folks. I did a recipe recently that Sggested adding a bit of gypsum to it, which I did-but it's still conditioning. I'm going to check out to see if there are any water chemistry 'stickies' here, because that's always been in the back of my head...ordinary tap water is all I've ever used, and our water isn't well known for being awesome...

Thx again



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Old 07-08-2012, 12:48 PM   #12
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Okay, so I went out and found a water report from the city of Toledo. After reading the chapter on John Palmer's site, it seems like my report doesn't tell me enough about my water. I could be wrong,but I'd say maybe an independent look at it might be needed.

http://ci.toledo.oh.us/LinkClick.aspx?fileticket=-gf-QstVa7E%3d&tabid=376&mid=936

I'm pretty sure my water is hard...given the calcium deposits on my shower head any further input would be appreciated.



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Old 07-08-2012, 01:10 PM   #13
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I didn't see earlier that you were from Toledo. Whenever I've had the tap water there, it didn't seem soft to me. Since water chem seems ok for
IPAs, I'd go with the hop additions recommended above. Hopefully that'll clear up any issues you have.

If you are interested with learning more about water chemistry, check out The Brewing Network's Water Shows: http://thebrewingnetwork.com/shows/Brew-Strong/search/water. They give a really good look at what you can do to adjust your water for various styles. Good luck!

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Old 07-08-2012, 04:07 PM   #14
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Sorry to keep blowing up this thread, but have you tried any beers from the Maumee Bay Brew Pub? I'll bet they're also brewing with Toledo city water. If you like their IPA, you could ask them if they do anything to their water (carbon filter, use gypsum or other water additions, just use straight city water, etc.) and ask if they'd share their hopping additions with you. You can tell them that you've been having issues with a muted hop presence and really like theirs and are wondering how you could improve your beer. Pro brewers typically always like positive feedback and most like to give helpful advice if asked. You could also bring one of your beers and maybe the brewer will try it and give you some advice based on the sample they try.

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Old 07-09-2012, 12:23 AM   #15
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Quote:
Originally Posted by barrooze
Sorry to keep blowing up this thread, but have you tried any beers from the Maumee Bay Brew Pub? I'll bet they're also brewing with Toledo city water. If you like their IPA, you could ask them if they do anything to their water (carbon filter, use gypsum or other water additions, just use straight city water, etc.) and ask if they'd share their hopping additions with you.
That is friggin genius, actually.

I know that guy is pretty approachable. I also, come to think of it, know the guys at Sabco, who make the Brew Magic systems--they're also in Toledo.

I kinda feel stupid for not asking this myself.
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Old 07-09-2012, 05:58 AM   #16
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Quote:
Originally Posted by Jakeintoledo View Post
One thing I've noticed is a stark difference between my hoppy beers and some of the commercial IPAs, is that my beers have a muted or flat hop presence. Not sure if they're grassy or not, but they definitely seem muted. I don't dry hop and I'm presuming this is why... Most aroma hop additions happen at five minutes before end of boil.

Just wanted to present this to get a bead on whether this is due to boiling off volatile aromatic compounds and I should consider a hop stand or dy hopping?
If the hop flavour is muted and you aren't running a partial boil, then I would take a look at your water chemistry. The flavour of my first few IPAs were muted, then I took a look at my reservoir water reports - all of the relevant brewing ions were below 3ppm. I amended my water with 6g of CaSO4 for a 6 gallon batch, and the hop flavour "popped" just like the commercial brews.
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Old 07-09-2012, 01:27 PM   #17
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I dry hop the $@&% out of my IPAs. 2-3 oz minimum.



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