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Old 02-27-2011, 07:08 AM   #1
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Default using RO water + all grain = some kind of water profile?

Basically, does the process of mashing release any kind of minerals into the water by itself?


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Old 02-27-2011, 01:48 PM   #2
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Not enough to give the enzymes or yeast the ability to work properly.


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Old 02-27-2011, 02:23 PM   #3
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Mashing does release minerals from the grain into the wort, but the concentrations of many ions are insufficient for good fermentation performance.

Brewers should note that decoction mashing releases more minerals from the grain than does infusion mashing. The grain boiling of decoction helps break down the cell walls and release more into the wort.
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Old 02-27-2011, 02:36 PM   #4
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Amylase needs calcium to work anyway. All RO Isn't the best idea.
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Old 02-27-2011, 02:54 PM   #5
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There are minerals in water that effect ph. The process the water goes through removes those minerals and can throw off the ph. RO is great for extract/steaping but for ag your better off mixing it with tap water. I would boil 2/3 of your volume the night before, tap water, and let it rest uncovered to dissipate chlorine. Most citys use chloride instead of chlorine because it stays in solution longer, if you have chloride in your water and you can taste it after the rest, if you taste chlorine then drop in a chlorine neutralizing tablet and brew away. Use RO for the balance of the water and you are generally good to go.

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Old 02-27-2011, 03:13 PM   #6
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Quote:
Originally Posted by dismal View Post
Basically, does the process of mashing release any kind of minerals into the water by itself?
It's pretty difficult to quantify, so I just assume that it doesn't. You need to have at least 50 ppm of calcium for the yeast to be happy.
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Old 02-27-2011, 03:30 PM   #7
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Go to brew science and look at the water primer sticky.
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Old 02-27-2011, 04:38 PM   #8
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I brewed Kolsch and pilsner with 100% RO water without any ill effects that I can tell, mashed without problem, got good efficency, fermented down dry as I wanted, taste good, can't tell any difference from tap water. Speaking from a first hand experience not from since behind it. Best idea probably mix RO water with tap water
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Old 02-28-2011, 05:29 PM   #9
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Yeah, I was just curious if the grains themselves have significant minerals in them, I don't plan on using all RO (unless I'm doing extract), though I might start doing half RO half spring for certain beers.
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Old 02-28-2011, 06:34 PM   #10
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Hmm, just had an interesting idea. In theory, could you do something like all RO + yeast nutrient and get a healthy fermentation? Or is the problem that you need certain minerals for efficient mashing?


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