Brewing in Los Angeles - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Brewing Events & Local Gatherings > South West Homebrew Forum > Brewing in Los Angeles

Reply
 
Thread Tools
Old 10-17-2013, 04:55 AM   #31
rorymcg
Recipes 
 
Aug 2013
Posts: 42

I've only used my filtered water from my sink and they've turn out great for both extract and all-grain.

 
Reply With Quote
Old 10-17-2013, 04:16 PM   #32
Worts_Up
Recipes 
 
Sep 2013
Posts: 9
Liked 1 Times on 1 Posts


Tasted the uncarbed APA after taking a hydrometer reading at 11 days into fermentation. Tasted far from toxic farts, so that's good. Unfortunately it's sitting at 1.019FG where the beer math puts it closer to 1.012, which means about 66% attenuation. Planning to bottle this weekend if it's still sitting at 1.019.. I'll chalk up the poor attentuation to poor oxygenation at pitching (didn't shake it violently enough).

 
Reply With Quote
Old 10-17-2013, 06:15 PM   #33
zero_gabe
Recipes 
 
Feb 2013
Posts: 93
Liked 5 Times on 4 Posts


Quote:
Originally Posted by jwalker1140
Just my opinions... 1. Looking for the best water in LA is kinda like looking for the best smelling fart. Our tap water is pretty hard so I almost always cut it with some RO water from a dispenser and add lactic acid and CaSO4 and/or CaCl2. And the tap water in Glendale is treated with chloramines so I also hit it with some potassium metabisulfite (which I always have around for wine making). For something like a pale ale, I might use 50% RO. I might use more for a lighter style and less for a darker style. 2. I'd probably try the shop in Woodland Hills for keg stuff, or make a road trip to MoreBeer in Riverside. 3. On your way there, stop at Star Restaurant Equipment on Sepulveda in Van Nuys for spoons and strainers.
Hey jealker1140. How many grams of which water softener do you use per mash? I want to try softening my water (west LA tap). I want to see what it does to my beers since right now im just using straight from the tap with some campden tablets. Also what happens it i tun my water through a carbon filter?

 
Reply With Quote
Old 10-17-2013, 09:54 PM   #34
jwalker1140
Recipes 
 
Sep 2011
Glendale, CA
Posts: 582
Liked 60 Times on 45 Posts


Quote:
Originally Posted by zero_gabe View Post
Hey jealker1140. How many grams of which water softener do you use per mash? I want to try softening my water (west LA tap). I want to see what it does to my beers since right now im just using straight from the tap with some campden tablets. Also what happens it i tun my water through a carbon filter?
It depends on the recipe, but for my last American pale ale I used 3 gal RO, 4 gal tap, 2 grams calcium chloride and 2 ml lactic acid. That gave me an estimated pH of 5.5, calcium of 57 ppm, chloride of 95 ppm and sulfate of 100 ppm. I use the EZ water calculator to dial it in. I heard on some podcast that Firestone-Walker shoots for 100 ppm chloride and sulfate, and this seems to work well for most of the styles I make.

Can't answer your question re: filters. I should probably take another look at them, but for whatever reason I decided some time ago that buying RO water from a dispenser at $0.25/gal made more sense for me. YMMV. Separately, you may want to consider buying a small jar of potassium metabisulfite when you use up your campden tablets. Same thing, but cheaper and easier to work with, IMO, especially if you can weigh out grams.

 
Reply With Quote
Old 10-18-2013, 02:30 AM   #35
B2Barleywine
Recipes 
 
Jul 2012
Los Angeles, California
Posts: 90
Liked 25 Times on 11 Posts


Quote:
Originally Posted by zero_gabe View Post
Hey jealker1140. How many grams of which water softener do you use per mash? I want to try softening my water (west LA tap). I want to see what it does to my beers since right now im just using straight from the tap with some campden tablets. Also what happens it i tun my water through a carbon filter?
Cutting with RO water can help deal with our water hardness-alkalinity issues we have here in l.a. A carbon filter won't do much for either of these issues. It is however handy to remove chlorine. If you're doing extract, that's all you really have to worry about. If you're doing all grain, you may want to look into RO.

 
Reply With Quote
Old 10-18-2013, 03:37 AM   #36
jwalker1140
Recipes 
 
Sep 2011
Glendale, CA
Posts: 582
Liked 60 Times on 45 Posts


Quote:
Originally Posted by B2Barleywine View Post
It is however handy to remove chlorine.
But unfortunately most tap water in the LA area contains chloramine rather than chlorine, and run-of-the-mill filters won't get rid of it. Odds are you'll still need to dose your filtered tap water with potassium metabisulfite.

 
Reply With Quote
Old 10-27-2013, 08:01 PM   #37
Worts_Up
Recipes 
 
Sep 2013
Posts: 9
Liked 1 Times on 1 Posts


APA has bottle conditioned for a week, so I put a bottle in the fridge for 4 hours to carbonate and cracked it yesterday.. Little sweet for an APA (didn't aerate enough and the yeast attenuated a little poorly), but I'm looking forward to sharing it in a swap!

 
Reply With Quote
Old 11-29-2013, 03:48 AM   #38
Stubblejumper
Recipes 
 
Dec 2012
Posts: 47
Liked 1 Times on 1 Posts


You should be able to find your water report online. I am in Claremont and Golden State Water is my provider. They keep the data online. Google "ez water", there is a free spreadsheet that will do the calcs for you.

I put a Pur charcoal water filter on my faucet and that helps. Campden tablets take care of the chloramine. The water is about ph 8, so darker ales and stouts which use some roasted barley generally perform a little better. A few ounces of acidulated malt will lower the ph. Boil your strike water first will also soften it. Palmers "How to Brew" has a good chapter on it.
__________________
Kegged: Munich Helles, Bottled: Barleywine, Brown Ale, Agave Ale, Pumpkin Ale
Primary: English IPA, Secondary: Cyser, Light Cider
In the mashtun: Imperial Stout.

 
Reply With Quote
Old 11-29-2013, 04:03 AM   #39
Stubblejumper
Recipes 
 
Dec 2012
Posts: 47
Liked 1 Times on 1 Posts


Another way to get rid of chloramine is to fill you carboy and set it in a sunny area for a few days. Its a photosensitive chemical.
__________________
Kegged: Munich Helles, Bottled: Barleywine, Brown Ale, Agave Ale, Pumpkin Ale
Primary: English IPA, Secondary: Cyser, Light Cider
In the mashtun: Imperial Stout.

 
Reply With Quote
Old 09-10-2014, 05:45 PM   #40
tshirt4u-usa
Recipes 
 
Sep 2014
Posts: 3

Quote:
Originally Posted by michael_mus View Post
Hey,

Any fellow homebrewers in or around the Culver City area?
Make MONEY selling me your finished grains after brewing INSTEAD of throwing them away. I need them for my chickens. contact me at [email protected] .com. Thanks! Jeff

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anybody brewing in the Los Angeles Area? bratrules General Beer Discussion 16 06-30-2012 01:03 AM


Forum Jump