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Old 12-24-2010, 04:03 PM   #11
coypoo
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I think initially getting the AG process down is more important than understanding the water chemistry. If you can drink your tap water, then you can brew with it. Once you are comfortable with brewing, then you can start diving into the water



 
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Old 12-24-2010, 04:26 PM   #12
Hermit
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Quote:
Originally Posted by coypoo View Post
I think initially getting the AG process down is more important than understanding the water chemistry. If you can drink your tap water, then you can brew with it. Once you are comfortable with brewing, then you can start diving into the water
To a point. If you don't understand the water chemistry you don't really understand the results. You may, or may not, get satisfactory results. You could end up trying to correct something in your process when it is the water. That is what I like about AJ's sticky. It is a nice, easy starting point and not really much added effort to an all grain brew. I'm simply in the process of eliminating negatives in my beers. The water primer has helped immensely.



 
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Old 12-24-2010, 06:55 PM   #13
KAMMEE
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The Water Chemistry Primer is a really good and simple starting point. Just follow those guidelines for making your first brew, then read about the water chemistry and absorb what you can. You can tweak as needed, but AJ really has put together the most basic guidelines for starting with RO water that covers a wide variety of styles.

 
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Old 12-25-2010, 01:11 PM   #14
djt17
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Quote:
Originally Posted by coypoo View Post
I think initially getting the AG process down is more important than understanding the water chemistry. If you can drink your tap water, then you can brew with it. Once you are comfortable with brewing, then you can start diving into the water
My water tastes good; but, due to it's very high alkalinity, it makes terrible beer. Thanks to ajdelange's water tips; I am finally making great beer.

 
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Old 12-25-2010, 02:57 PM   #15
Bobby_M
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Water is a big deal if it is far out of range for the type of beer you're trying to brew. The hard thing is knowing when that situation exists. An example would be trying to brew a 2 SRM lambic with highly alkaline water. How about a Munich Helles using water with 300ppm Sulfate? You might brew with your tap water and it's fine but it really is a regional thing. It would be best to find someone who has water data for your system but in the meantime, go ahead and give it a shot with the water you have (unless it runs through a water softener).
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Old 12-30-2010, 04:02 PM   #16
bctdi
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One of the biggest things you can do is filter out the chlorine or chloramine from your water if you can taste it.I went for the longest time thinking my water tasted "normal" until I got a charcoal filter installed....from that point forward, my coffee tasted better, my water tasted better, and my beer tasted better....I just didn`t realize I was tasting it until it was gone. As far as the mineral adjustments, I would look into what is in your water first to see where you stand (is your water soft? hard? or somewhere in between?)...then only adjust the water if you have your process down and you know you have a solid recipe , but something still is off a little about the beer. Water can be complicated to adjust properly and you don`t want to start messing with the water if you still don`t have your process down or if you may have a recipe issue. That being said I think a previous poster hit the nail on the head with water adjustments can mean the difference between a good beer and a great one.



 
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