Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   All Grain & Partial Mash Brewing (http://www.homebrewtalk.com/f36/)
-   -   using RO water + all grain = some kind of water profile? (http://www.homebrewtalk.com/f36/using-ro-water-all-grain-some-kind-water-profile-228424/)

dismal 02-27-2011 06:08 AM

using RO water + all grain = some kind of water profile?
 
Basically, does the process of mashing release any kind of minerals into the water by itself?

jdoiv 02-27-2011 12:48 PM

Not enough to give the enzymes or yeast the ability to work properly.

mabrungard 02-27-2011 01:23 PM

Mashing does release minerals from the grain into the wort, but the concentrations of many ions are insufficient for good fermentation performance.

Brewers should note that decoction mashing releases more minerals from the grain than does infusion mashing. The grain boiling of decoction helps break down the cell walls and release more into the wort.

Bobby_M 02-27-2011 01:36 PM

Amylase needs calcium to work anyway. All RO Isn't the best idea.

VegasBrew 02-27-2011 01:54 PM

There are minerals in water that effect ph. The process the water goes through removes those minerals and can throw off the ph. RO is great for extract/steaping but for ag your better off mixing it with tap water. I would boil 2/3 of your volume the night before, tap water, and let it rest uncovered to dissipate chlorine. Most citys use chloride instead of chlorine because it stays in solution longer, if you have chloride in your water and you can taste it after the rest, if you taste chlorine then drop in a chlorine neutralizing tablet and brew away. Use RO for the balance of the water and you are generally good to go.

VB

ArcaneXor 02-27-2011 02:13 PM

Quote:

Originally Posted by dismal (Post 2685752)
Basically, does the process of mashing release any kind of minerals into the water by itself?

It's pretty difficult to quantify, so I just assume that it doesn't. You need to have at least 50 ppm of calcium for the yeast to be happy.

Hermit 02-27-2011 02:30 PM

Go to brew science and look at the water primer sticky.

paraordnance 02-27-2011 03:38 PM

I brewed Kolsch and pilsner with 100% RO water without any ill effects that I can tell, mashed without problem, got good efficency, fermented down dry as I wanted, taste good, can't tell any difference from tap water. Speaking from a first hand experience not from since behind it. Best idea probably mix RO water with tap water

dismal 02-28-2011 04:29 PM

Yeah, I was just curious if the grains themselves have significant minerals in them, I don't plan on using all RO (unless I'm doing extract), though I might start doing half RO half spring for certain beers.

dismal 02-28-2011 05:34 PM

Hmm, just had an interesting idea. In theory, could you do something like all RO + yeast nutrient and get a healthy fermentation? Or is the problem that you need certain minerals for efficient mashing?


All times are GMT. The time now is 02:24 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.