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Old 01-13-2010, 01:10 AM   #1
Mr. Mojo Rising
 
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I am just wondering what if at all the affect this would have on a few of my beers. I have noticed a difference with the beers that I have customized a recipe for and would possibly like to experiment with the beers I have in the keg that I didn't treat. I also have a pilsner that is taking forever to flocc. out. I know that it's profile is way low in calcium. hmmmm? Hopefully someone can help me out here before I go all Mad Scientist.

Prost!
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Old 01-13-2010, 01:55 AM   #2
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pour off a gallon and mess with it THAT way, so you can throw it out.

I though that the salt additions were to effect change in pH, mash conditioning, ion stuff for the yeast, etc. it seems to be a little late. funkit! giveit a try, and let me know.
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Old 01-13-2010, 02:11 AM   #3
Mr. Mojo Rising
 
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According to the water talks on Brewing Radio, Palmer suggests putting some salts into the boil in proportion to what you sparge. That is to help flavor, specifically the chloride/sulfate ratio. Calcium helps with yeast flocc and the boil also. That's why I wonder if there is any harm in doing it post boil/fermentation.
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Old 01-13-2010, 11:24 PM   #4
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Unbelievable results!
I took a cup of a Russian Imperial Stout that I brewed with very soft water and micro-scaled the suggested additions that I should of during the mash/sparge in half. I added them and did a side by side tasting. The difference is unbelievable. The sample I added to is much more full and rounded. I can taste the malts so much better. The control sample is acrid and flat in comparison.
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Old 01-14-2010, 02:08 PM   #5
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What was the water profile before and after?

 
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Old 01-14-2010, 02:38 PM   #6
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Give us some details.... before and after profiles..

This is very interesting indeed!
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Old 01-14-2010, 03:16 PM   #7
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Here we go!

This is the water I brewed with which is tap water. I made NO adjustments to this water. I brewed this before getting my Ward Labs results.

Original:
PH. 8.1
NA - 14ppm
CA - 17ppm
MG - 12ppm
SO - 11ppm
CL - 23ppm
HCO - 59ppm
Total Alk as CaCo3 - 54

I was very surprised when I read that my water is very soft. After listening to the podcasts on Brew Strong with J.Z. and J.P. i realized why my beer just didn't have the flavor I wanted, especially heavy SRM beers. It also explained why my pale ales taste great!

POST Fermentation addition to secondary.

Gypsum - 2g
Cal. Chloride - 3g
Epsom - 2g
Baking Soda - 6g

RESULT via EZ Water.

NA - 101ppm
CA - 84ppm
MG - 22ppm
SO - 111ppm
CL - 99ppm

I took 2 quarts of distilled water and adjusted it with a drop or two of lactic acid to help dissolve the salts. Added the adjustments, boiled, and cooled. I added it to the secondary and gently swirled carboy. I sacrificed a little gravity to get better taste, but I can live with that since it is about 9.5% ABV anyway. It tastes much better!

Before doing this I tested the taste with a two cup sample and used the EZ water sheet to "Sight In" what I thought was close to the profile I should have brewed. I used just a pinch of each salt and tasted. It obviously was not accurate, but I wanted to see if it made a difference. I was surprised with the result with just being in the ballpark.

Mojo
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Old 01-14-2010, 04:58 PM   #8
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I'd bet it is a pH affect. I've been messing around with adding baking soda for beers with a slight lactobacillus infection. I have hard water so I don't need to add any more Ca or Mg. I started a thread here.

cure-slight-tang-your-finished-beer-

I actually weighed out a "pinch" of sodium bicarbonate at work and it was about 10 mg. This small amount took our tap water at work from pH 7.4 to 8.5.

Just a pinch in a pint and the taste change in my porter is very dramatic.
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Old 01-14-2010, 05:22 PM   #9
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I know I don't have an infection, the alcohol is way high. I do agree with you on the PH. I haven't tested it, but based on the water I brewed the RIS with I bet it is very acidic.
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Old 01-14-2010, 10:53 PM   #10
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I wonder if there is a correlation with pH and beer flavors. Maybe a higher pH favors malty flavors, and a lower pH favors bitter flavors. I know on some lagers I've made I've undershot the carbonation and the beers tasted "flat" (not uncarbonated flat) and by increasing the CO2 pressure and letting it re-equilibrate, the bitterness tastes much more refreshing. By adding more CO2, you also lower the pH.

Once I get a lager on tap, I'll have to add some baking soda and see how it affects the taste. I suppose I could buy a lager and try it sooner.
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Primary: Ger Pils, CAP
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