dismal

Recipes 

Basically, does the process of mashing release any kind of minerals into the water by itself?

jdoiv

Recipes 

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

__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

mabrungard

Recipes 

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.

__________________
Martin Brungard, P.E. D.WRE
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Bobby_M

Vendor Ads 

Recipes 

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

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

VegasBrew

Recipes 

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

Recipes 

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.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons

Hermit

Recipes 

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

paraordnance

Recipes 

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

Recipes 

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

Recipes 

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?