Adjusting brewing water - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Adjusting brewing water
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 09-15-2012, 02:01 AM   #1
sgraham602
HBT_LIFETIMESUPPORTER.png
 
sgraham602's Avatar
Recipes 
 
Nov 2010
Matthews, North Carolina
Posts: 396
Liked 24 Times on 16 Posts



So I'm going to go down the road of adjusting my brewing water. Up until now I have been using spring water. I am planning on brewing a Porter this weekend and am going to build up my water from distilled water (once I figure out what water profile is best).

When should I add all of my additions? Should I fill up my HLT with the total water I'll need for the brew day and adjust that? Should I make individual adjustments to the mash and sparge water?

What are your techniques!

Thanks.


__________________
On Tap
-Golden Promise Blonde

Kegged



Fermenting
-Calibration Ale

On Deck
-Oatmeal Brown Ale
-Daynalt
-Kolsch

 
Reply With Quote
Old 09-15-2012, 02:04 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 68,515
Liked 7369 Times on 5209 Posts


Quote:
Originally Posted by sgraham602 View Post
So I'm going to go down the road of adjusting my brewing water. Up until now I have been using spring water. I am planning on brewing a Porter this weekend and am going to build up my water from distilled water (once I figure out what water profile is best).

When should I add all of my additions? Should I fill up my HLT with the total water I'll need for the brew day and adjust that? Should I make individual adjustments to the mash and sparge water?

What are your techniques!

Thanks.
Generally, I just add the salts to the mash as that is all that is needed for me. Making a porter with lots of dark malt could mean your pH could get lower than with a lighter grainbill so make sure you use a spreadsheet (EZ water or Bru'n Water or Braukaiser.com) to see the guestimated mash pH.


__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 09-15-2012, 02:25 AM   #3
kylevester
Recipes 
 
Apr 2012
Lafayette, IN
Posts: 226
Liked 15 Times on 12 Posts


It's best to make up the water all at once. Your additions will be larger and the water will be consistent throughout that way. I use pH stabilizer also, both when I do bottled water and distilled water make-up, especially on dark grains to ensure I'm sparging with low pH water and not high pH (I don't own a pH meter).

 
Reply With Quote
Old 09-15-2012, 11:34 PM   #4
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 3,994
Liked 535 Times on 421 Posts


Quote:
Originally Posted by kylevester View Post
It's best to make up the water all at once. Your additions will be larger and the water will be consistent throughout that way. I use pH stabilizer also, both when I do bottled water and distilled water make-up, especially on dark grains to ensure I'm sparging with low pH water and not high pH (I don't own a pH meter).
Ah, you are so lucky! Using that stabilizer works perfectly in your case!
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 09-15-2012, 11:44 PM   #5
BrewinHooligan
Recipes 
 
Dec 2011
Mesa, AZ
Posts: 5,062
Liked 1688 Times on 1130 Posts


I just recently started using r/o water with minerals so I am pretty new to this, but I use the EZ water spreadsheet and I adjust my mash and sparge water separately based on the amounts the spreadsheet says I need for the separate volumes. So far this method has worked extremely well
__________________
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

*Member: The HBT Sweaty Fat Guys Cigar club

 
Reply With Quote
Old 09-16-2012, 01:40 AM   #6
nukebrewer
Brew the brew!
HBT_LIFETIMESUPPORTER.png
 
nukebrewer's Avatar
Recipes 
 
Oct 2008
Groton, CT
Posts: 5,670
Liked 2865 Times on 1733 Posts


Quote:
Originally Posted by OClairBrew View Post
I just recently started using r/o water with minerals so I am pretty new to this, but I use the EZ water spreadsheet and I adjust my mash and sparge water separately based on the amounts the spreadsheet says I need for the separate volumes. So far this method has worked extremely well
This is good to hear. I've been having efficiency issues lately and I've pretty much ruled out everything but water chemistry. I downloaded the EZ water spreadsheet and will be using it to adjust RO water for my batch tomorrow. We'll see how this goes.
__________________
The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.

Inhopsicated: A Beer Blog

Inhopsicated on Twitter

 
Reply With Quote
Old 09-16-2012, 05:44 PM   #7
sgraham602
HBT_LIFETIMESUPPORTER.png
 
sgraham602's Avatar
Recipes 
 
Nov 2010
Matthews, North Carolina
Posts: 396
Liked 24 Times on 16 Posts


should I trust the additions that Beersmith tells me? or is there a preferred calculator. Ideally I'd like to able to enter my water and the profile I am shooting for and have it spit out the additions I need to make.



 
Reply With Quote
Reply
Thread Tools



Forum Jump