Water Chemistry Question (sorry) - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Water Chemistry Question (sorry)

Reply
 
Thread Tools
Old 07-16-2010, 06:37 PM   #1
curlyfat
Registered User
Recipes 
 
May 2010
Wyoming
Posts: 4,396
Liked 37 Times on 36 Posts



Alright. After so many years of brewing I'm ready to do it. I'm going to attempt to "build" my water. I've always used my tap water (325+ ppm hardness) and had some really great success, although my lighter beers are always a little off. My last batch (a wit), I used straight R/O water and it turned out great, but I understand that's not a good brewing practice either.

Generally I understand most of the brewing science, but water chemistry makes my head hurt. So here are my questions:

1. What should I expect from using "better" water? Better flavor? Better efficiency? Better fermentation? I would like to get better hop flavor. I always have problems with that...

2. Is there a good starting point, a sort of basic brewing water that can be built with salt additions from R/O Water? I have the morebeer calculator, but I'm not sure what to build my water too. I'd like a water that I can use generally for light beers, one for dark beers, and one for hoppy beers (I'm trying to start simple, for my simple mind )

3. This is a total noob one; Do I need to heat (boil?) the water to make the additions?

I'm looking to take my good beer and turn it into great beer, without going nuts to begin with. I'm not looking to "recreate" any particular location since I've never tasted anything from Burton-on-Trent, or Munich, etc. I just want that "next level" of brewing.

Please help, I'm sure this is a redundant post, but I couldn't find much basic stuff anywhere.

 
Reply With Quote
Old 07-16-2010, 07:37 PM   #2
944play
 
944play's Avatar
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts


This calculator has a universal brewing profile. I favor a lot more sulfate, and sodium is completely unnecessary IMO, but it's a good starting point.
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

 
Reply With Quote
Old 07-16-2010, 08:34 PM   #3
curlyfat
Registered User
Recipes 
 
May 2010
Wyoming
Posts: 4,396
Liked 37 Times on 36 Posts


I've seen this calculator before. I don't see the "universal" brewing profile. Just the usual european locales. What am I missing?

 
Reply With Quote
Old 07-16-2010, 08:53 PM   #4
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,335
Liked 1765 Times on 1122 Posts


You have to let us know if you're extract or all grain brewing.
__________________
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 07-16-2010, 09:07 PM   #5
Mateo
 
Mateo's Avatar
Recipes 
 
Apr 2010
Cooper City, Florida
Posts: 234
Liked 1 Times on 1 Posts


I like to use this one:

http://www.ezwatercalculator.com/

Same as the posted one, but the posted on zeros out if you hit enter. Annoying.

You can expect the best beers you have ever made. The water profile is what makes a beer match a style perfectly. It has everything to do with flavor and mouth feel.

I don't efficiency will change dramatically, although water with an imbalance in the residual alkalinity can adversely effect you beer. Pay very close attention to the RA and try to stay within the balanced area, and then work towards the extremes until you reach your RA.

My process is as follows. I add all of my salts to 8 gallons of water and heat it to strike temp. The water will be slightly cloudy once you add the salts. Then brew as normal. My water is 100% RO water.

What beer are you going to brew when you build your water?

m.
__________________
Primary: Alt
Primary: Alt
Kegged: Alt

 
Reply With Quote
Old 07-16-2010, 09:24 PM   #6
944play
 
944play's Avatar
Recipes 
 
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts


Quote:
Originally Posted by curlyfat View Post
I don't see the "universal" brewing profile.
Hm.. for me it's called "-- Default Brewing Levels --".
__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

 
Reply With Quote
Old 07-17-2010, 12:14 AM   #7
a10t2
Recipes 
 
May 2010
Leadville, CO
Posts: 557
Liked 14 Times on 13 Posts


I wrote this about a year ago, trying to come up with a decent, short, introduction to water chemistry for brewing. Maybe it'll be helpful.
__________________
http://seanterrill.com/category/brewing/
Quote:
Originally Posted by monty3777 View Post
squeeze your sack like it owes you money.

 
Reply With Quote
Old 07-17-2010, 01:06 AM   #8
curlyfat
Registered User
Recipes 
 
May 2010
Wyoming
Posts: 4,396
Liked 37 Times on 36 Posts


Quote:
Originally Posted by 944play View Post
Hm.. for me it's called "-- Default Brewing Levels --".
Ok, I'm just retarded.

Quote:
You have to let us know if you're extract or all grain brewing.
All grain (recently improved to psuedo-RIMS)

Quote:
What beer are you going to brew when you build your water?
I'll probably do a blonde recipe since I'm shooting for "clean" beer.

Thanks for the replies so far, everyone. Sorry I'm ignorant, 944 .

 
Reply With Quote
Old 07-17-2010, 01:16 AM   #9
curlyfat
Registered User
Recipes 
 
May 2010
Wyoming
Posts: 4,396
Liked 37 Times on 36 Posts


Here's where I'm a little amazed at: There's no chart out there anywhere that says something like, "For this profile, add this much of this and this much of that for every gallon"? Do no experienced brewers start with R/O? I suppose I could get an analysis of my super hard tap water, dilute it with distilled and go from there, but that seems even more complex than building from the ground up. Maybe I'm wrong?

 
Reply With Quote
Old 07-17-2010, 01:56 AM   #10
a10t2
Recipes 
 
May 2010
Leadville, CO
Posts: 557
Liked 14 Times on 13 Posts


Quote:
Originally Posted by curlyfat View Post
Here's where I'm a little amazed at: There's no chart out there anywhere that says something like, "For this profile, add this much of this and this much of that for every gallon"?
http://www.howtobrew.com/section3/chapter15-4.html
__________________
http://seanterrill.com/category/brewing/
Quote:
Originally Posted by monty3777 View Post
squeeze your sack like it owes you money.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adjusting Water Chemistry davebl General Techniques 1 12-22-2009 02:45 PM
Need help understanding my water chemistry! CharlosCarlies General Techniques 3 07-19-2009 05:41 PM
Iodophor Stains? Chemistry to the Rescue! jds General Techniques 4 05-26-2009 02:34 AM
Water Chemistry - Hardness, Alkalinity, and Additions thomcat333 General Techniques 9 10-28-2007 02:34 AM
Hot Break Temp? Chemistry? casebrew General Techniques 4 03-18-2007 06:26 PM


Forum Jump