Weird Off-Flavors - Here's my water profile - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > Weird Off-Flavors - Here's my water profile

Reply
 
Thread Tools
Old 02-19-2011, 06:06 PM   #1
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts



It's obviously hard, can this be causing my metallic off-flavor? I am trying to see if I should be looking at other my alum. pot, ss braid, ........but this flavor is like licking a nickel my last 3 brews - from a wheat to an ESB

Calcium: 107
Mag: 33.8
Chlorides: 71
Sodium: 86.1
Potassium: 3.3
Hardness CaCO3: 407
ph: 7.47
Alkalinity as CaCO3: 240
Nitrate (As NO3) 16.8
Fluoride: 0.40
Sulfates: 226
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
Reply With Quote
Old 02-19-2011, 06:23 PM   #2
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


You've got really hard water. You'd be a good candidate for dilution with distilled, or RO water. I'd try brewing with filtered/RO water first before I started looking at my equipment.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 02-19-2011, 06:25 PM   #3
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts


I used to brew with my RO, but since going to AG a couple years ago, I thought I'd need some minerals. I usually brew darker beers/ Should I do like a 1:1 dilution or even 2:1 RO?
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
Reply With Quote
Old 02-19-2011, 06:34 PM   #4
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,300
Liked 1495 Times on 1142 Posts


I'd guess that your problem probably is with the water. Were I confronted with this water I would install an RO unit and brew with a blend of that with some of the tap water. Nine parts RO and 1 part tap would give you pretty reasonable numbers for all the ions.

 
Reply With Quote
Old 02-19-2011, 06:36 PM   #5
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts


Quote:
Originally Posted by ajdelange View Post
I'd guess that your problem probably is with the water. Were I confronted with this water I would install an RO unit and brew with a blend of that with some of the tap water. Nine parts RO and 1 part tap would give you pretty reasonable numbers for all the ions.
I do have an RO system already....9:1?! Wow...wouldn't that be each of my numbers / 9? That seems like not enough.....

Maybe I should know what I'm shooting for here....is there a pretty neutral profile to shoot for before additions? guidance?

Seems like 2.5 or 3:1 might be about right for UK beers.....
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
Reply With Quote
Old 02-19-2011, 06:47 PM   #6
strat_thru_marshall
 
strat_thru_marshall's Avatar
Recipes 
 
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts


water profile should be recipe specific, there is no one water profile that will suit every style. I'd start by listening to the 4 water episodes of brew strong, and reading the water chemistry chapter in how to brew.

 
Reply With Quote
Old 02-19-2011, 06:57 PM   #7
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts


OK, I will do that.

What happens if I want to keep my calcium, but reduce my Mag (like dublin)? Is there a way?
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
Reply With Quote
Old 02-19-2011, 07:01 PM   #8
strat_thru_marshall
 
strat_thru_marshall's Avatar
Recipes 
 
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts


Quote:
Originally Posted by Kayos
OK, I will do that.

What happens if I want to keep my calcium, but reduce my Mag (like dublin)? Is there a way?
dilute with distilled to the desired mg levels and add back chalk, gypsum, or calcium chloride (depending on sulfate levels and desired residual alkalinity) to reach the desired ca level.

I'd also be concerned with the Na levels in your water. That seems like a lot of sodium for most styles.

 
Reply With Quote
Old 02-19-2011, 07:11 PM   #9
Kayos
 
Kayos's Avatar
Recipes 
 
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
Liked 8 Times on 8 Posts


Quote:
Originally Posted by strat_thru_marshall View Post
dilute with distilled to the desired mg levels and add back chalk, gypsum, or calcium chloride (depending on sulfate levels and desired residual alkalinity) to reach the desired ca level.

I'd also be concerned with the Na levels in your water. That seems like a lot of sodium for most styles.
Wow, you're right. I was looking at London because I just made an ESB, but London seems to have exceptionally high Na levels. I think the right way to go is probably just use RO and add salts as needed per brew.
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
Reply With Quote
Old 02-19-2011, 08:23 PM   #10
indianaroller
Recipes 
 
Apr 2008
Posts: 196
Liked 4 Times on 4 Posts


Are you making sure that your mash ph is in check? With that high of bicarbonates you will easily over shoot your ph, causing tannins to be extracted.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Water Profile for a APA? Julohan Brew Science 33 03-20-2016 09:40 PM
Help with Water Profile LarMoeCur Brew Science 10 02-09-2011 09:44 PM
Weird water scenario kansasbrew Brew Science 1 04-13-2010 08:08 PM
Tucson, AZ water profile results from water dept. herbler Brew Science 40 02-02-2010 05:31 PM
My Water Profile Csuho Brew Science 8 07-30-2009 01:34 AM


Forum Jump