Gameface
Well-Known Member
I have tried to digest all the wonderful info on brewing water that is out there but it has been a bit overwhelming.
I got feedback from a brew comp that there was some astringency in my beer. I also personally feel that I use a lot of hops but their effect seems subdued or muted.
From the bits and pieces I've picked up, and getting a ph meter and using it, I think I have a direction to go.
I'm brewing today and wanted to get my feet wet with some minor water adjustments.
Here is what I know about my water (not from my own water report but from a water report I found for the city I live in)
Calcium: 36.00 ppm
Sulfate: 24.00 ppm
Magnesium: 16.00 ppm
Chloride: 25.00 ppm
Sodium: 11.00 ppm
Bicarbonate: 38.00 ppm
PH: 8.00
So last batch I made had a mash ph of 5.8 and that was a Scottish ale with a bit of roasted malt. I added some acidulated malt on the fly, about 1/2lb, but I feel like I could taste it and it didn't fit what I wanted from my Scottish ale.
Since then I have purchased some lactic acid. I'm nervous about using it in the mash so I was going to pass on that for today until I get a better handle on what I'm doing. But I was considering adding some to my sparge water to get the ph down before fly sparging. Will adding lactic acid to the sparge water have much flavor impact? If it's much of a risk I'll pass for today.
I was also going to add a bit of gypsum to the boil to help bring out the hops a bit more. Making an ESB.
Any general advice would be appreciated.
I got feedback from a brew comp that there was some astringency in my beer. I also personally feel that I use a lot of hops but their effect seems subdued or muted.
From the bits and pieces I've picked up, and getting a ph meter and using it, I think I have a direction to go.
I'm brewing today and wanted to get my feet wet with some minor water adjustments.
Here is what I know about my water (not from my own water report but from a water report I found for the city I live in)
Calcium: 36.00 ppm
Sulfate: 24.00 ppm
Magnesium: 16.00 ppm
Chloride: 25.00 ppm
Sodium: 11.00 ppm
Bicarbonate: 38.00 ppm
PH: 8.00
So last batch I made had a mash ph of 5.8 and that was a Scottish ale with a bit of roasted malt. I added some acidulated malt on the fly, about 1/2lb, but I feel like I could taste it and it didn't fit what I wanted from my Scottish ale.
Since then I have purchased some lactic acid. I'm nervous about using it in the mash so I was going to pass on that for today until I get a better handle on what I'm doing. But I was considering adding some to my sparge water to get the ph down before fly sparging. Will adding lactic acid to the sparge water have much flavor impact? If it's much of a risk I'll pass for today.
I was also going to add a bit of gypsum to the boil to help bring out the hops a bit more. Making an ESB.
Any general advice would be appreciated.