Home Brew Forums > Home Brewing Beer > Brew Science > Water Hardness Question
Reply
 
Thread Tools
Old 08-14-2013, 07:11 PM   #11
GotPushrods
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Phoenix, AZ
Posts: 516
Liked 109 Times on 81 Posts
Likes Given: 9

Default

Malt is a volcano. Epsom is a cow fart. Beneficial or not, it's pretty insignificant.

I brew wonderfully flocculated crystal clear beer with 0 added Mg. Tally me up.

PS -- AJ is not a Palmer Reader. He's a source.


GotPushrods is offline
 
Reply With Quote
Old 08-14-2013, 07:18 PM   #12
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,929
Liked 6209 Times on 4422 Posts
Likes Given: 1656

Default

Quote:
Originally Posted by GotPushrods View Post
Malt is a volcano. Epsom is a cow fart. Beneficial or not, it's pretty insignificant.

I brew wonderfully flocculated crystal clear beer with 0 added Mg. Tally me up.

PS -- AJ is not a Palmer Reader. He's a source.
Well, I never thought of it as volcano vs "cow fart" so that made me laugh.

I never add magnesium to my RO water. Some do, but I don't like the strongly bitter/sour flavor I pick up in it that AJ deLange described. A little won't hurt or be perceptible, but there is also no benefit. As AJ mentioned (and so did Palmer), malt has plenty of magnesium on its own.

And as far as the last line about AJ being a source for Palmer, I forgot to mention to AJ that I spoke to Palmer about the new book, and does give a ton of credit to you. He said it should be out in Octoberish? He said he was checking over the technical descriptions under the photos (forgot what he called that).


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

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 08-14-2013, 07:44 PM   #13
chezhed
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Mission, TX
Posts: 547
Liked 38 Times on 36 Posts
Likes Given: 32

Default

I asked the question, why not? It's been answered....evidently the fart can be tasted by some.

I don't add it either...but I don't brew exclusively with RO water.
__________________
Green Bay Packers - 13 Time World Champions
______________________________________
Jygomundi Brews
www.rgvbrew.com
chezhed is offline
 
Reply With Quote
Old 08-15-2013, 04:31 AM   #14
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,896
Liked 1070 Times on 841 Posts
Likes Given: 33

Default

Quote:
Originally Posted by Yooper View Post
He said he was checking over the technical descriptions under the photos (forgot what he called that).
I'll tell you what I call it, one big PITA! But it's got to be done. Here if you make a mistake you can go back and edit the post. With a book you can't. No author wants to be responsible for publishing an error and I'm sure John and Colin (and the copy editors) have gone over it with a fine tooth comb. Not to mention that Martin and I scoured it for technical solidity. But we all know that some goofs are going to slip through. We've certainly all seen them in other technical (and non technical) books.


WRT to the subject at hand: In the final analysis the decision to use epsom salts and how much should be arrived at in the same way as the decisions that set the quantities of NaCl, CaCl2 and CaSO4 and that is by experimenting with it. If you brew a beer with none and have, or fancy you have, flocculation problems and then brew a beer with some and they are ameliorated, or you fancy they are, then make a tentative decision to use it. Then comparatively taste the beers. I'd live with slightly slower flocculation (I'm a lager brewer primarily) for the sake of better tasting beer. For the record, I can't say I noticed any detriment in flocculation or any other when I started brewing with magnesium free water. But neithermore have I tried dosing any magnesium into my RO beers to see if they are improved. Based on what I know and my experience has shown there wouldn't be much point but only a series of batches exploring this variable would tell for sure.
ajdelange is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hardness of water mtrogers14 General Beer Discussion 5 01-18-2013 12:10 AM
Help with water hardness adjustment Hugh_Jass General Beer Discussion 1 10-09-2009 03:19 PM
Water hardness and pH batfishdog37 Brew Science 14 04-30-2009 07:30 PM
water hardness ohad Recipes/Ingredients 5 03-28-2008 08:02 PM
water hardness question 40ozOLDe Beginners Beer Brewing Forum 1 04-29-2007 09:34 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS