water

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  1. A

    RO Water - starting with lower pH

    Due to my local water (philly), I've shifted to using full RO water and have been having a hard time with dialing it in. One of the things that throws me off is stripping back my starting pH from the average 6.8-7.2 to about 5.7-5.8~ Recently, I tried my stout recipe (grain bill & mash below)...
  2. Denis2121

    Negative Bicarbonate / Alkalinity

    HI Guys, Just designing water profile for Irish Red Ale I'm about to brew. Never looked closely into Alkalinity but just noticed that my Residual Alkalinity will be -205 after adding 2.5 ml lactic acid 80% to bring the mash PH down to 5.4. What effect if any will this have on my beer ...
  3. K

    How to heat a decently large amount of water and recommended containers?

    Now, this technically isn't brewing at all, but I have a very particular issue relating to heating water. I have some raw unsanforized jeans I need to soak in some lukewarm to hot water, first trying just lukewarm and then hot water, so I need to be able to control the temperature. Usually it is...
  4. humor4fun

    Soda water Help - first time homebrew

    Can you tell me about your soda water/seltzer (soft) setup? I've had a kegerator in my house for over a decade and am finally ready to bite the bullet on buying hardware to dedicate one of my taps to keeping cold soda water fresh and available. My family goes through a LOT of cans of the...
  5. C

    Artesian well suitability

    Hi all, I live in Salt Lake City very close to an artesian well where anyone can go to fill water jugs, and am trying to figure out whether it might be reasonable to try this water for brewing. Luckily, the city tests this water frequently and publishes the water chemistry in some detail. The...
  6. N

    Is my tap water usesless for brewing?

    Hi all! This is one of my (if not THE) first posts and if there is a good answer in some of the other threads I apologise but I haven't found a clear answer. So I moved to a house with very hard water. It tastes good but I get a taste in the brews that's not quite pleasant. It's not awful...
  7. A

    Philadelphia Water Profile

    I'm new to the PHL area and am trying to get a handle on the water profile in the area. Being in center city, I know it's a mix of the Baxter / Queen Lane plants. The report linked below seems to be the best thing I can find. However, it only gives pretty high ranges (ex. for Cl, Baxer...
  8. L

    Adjusting House Water For Brewing

    Hey All, First time poster here. I have been home brewing for a few years now but still consider myself as a nube to the hobby. Overall I have been happy with most of my beers but want to capitalize on the overall quality of them. My next goal is to improve and understand water quality for my...
  9. B

    Interpreting Ward Labs Water Test Results

    Hello all, I recently received the results for my well water test from Ward Labs. Can anyone tell me how to interpret them for adjustment prior to brewing? Reading through some older posts, it looks like there might be some website or program we can use where we input the Ward Labs data and...
  10. rycardo

    Salts to manipulate water - Max volume

    Hello everyone, I have a doubt related with salts for water adjustment. I use brewfather to calculate the amount of salts I should use to manipulate the water. The point is, there is any limitation on the quantity of salt we should use? I usually manipulate the water with Magnesium Sulfat...
  11. D

    First Cider Brew - Water Question

    How important is it to boil all the water that will be used to make my first Apple Cherry Cider? The instructions say to boil 1 gallon of water and dissolve 2 lb of dextrose, add to fermenter once it is cooled then top up to 6 gallons. Should the top up water be boiled also? I'm using RO...
  12. nreed

    Will adding Gypsum improve the Hop character in my beers?

    Hi all. I'm just started drinking my 4th brew which was a SMaSH with Maris Otter and Mosaic. I'm really happy with the results after having to toss my 3rd batch for some really off-medinal flavours. A mix of building a fermentation chamber to keep my temps level and using camden tablets seems...
  13. BryggAnton

    Calibration Ispindel problem

    Hi Folks! I bought a ispindel one week ago. The guy that sold me the ispindle had off-set calibrated it. I have just gone trough 90minutes of calibration by mixing water and sugar and messuring the tilt. Now when im done and have connected it to brewfather and the numbers are waaaay off! I have...
  14. Bertkrawl

    "Crazy" Idea!

    Hey everyone, New member & first time posting. My father-in-law called today with a crazy idea for a batch of mead. He had a question that exceeded my knowledge of the process. He gathered his honey (orange blossom) and his yeast (unknown) from a brew shop in Austin, Tx. For the water he wants...
  15. maierhof

    Water results needed!

    Hello all, I hope that this post finds you and your family well with this ordeal. I need your help. Please. I have made a decision. I am moving out of the SF Bay Area finally. Been here for 50 years now, and sadly it has changed way too much in the wrong direction. Thinking of: Bend OR...
  16. T

    The Importance of Brewing Water

    You may have noticed by now, that beer is over 90% water, so saying that brewing water is important is an understatement of galactic proportions. There are many books on the subject, but they are so in-depth usually that most home brewers either lose interest or mental capacity in the attempt...
  17. B

    Water Conservation When Brewing

    It is no secret that the single most prevalent ingredient in beer is water. But there is also an equal if not larger amount of water involved in the making of beer that does not become beer. This would be the water we use for cleaning, sanitizing, and cooling. Like myself, there are many other...
  18. V

    The Brewmasters - Colin Kaminski Of Downtown Joes Brewery

    Colin Kaminski started his professional brewing career in 1998 and since that time has written several magazine articles, including "Bring On The Heat" for BYO Magazine. Colin's articles have earned him the prestigious Beer Writer's Guild Feature of the Year Award and he also co-authored the...
  19. T

    My RIMS System Brewday

    I have been brewing on my Recirculating Infusion Mashing System (RIMS) for a little over a year now, and am loving every minute of it. When I first started all-grain brewing, I could never quite get my mash temperatures right. It would always be too high or too low after adding the grains to the...
  20. V

    Craft The Perfect Draft - Brewing Water Part 3

    This is the third installment in the Brewing Water series. The links below will direct you to parts one and two if you wish to read them to. Craft The Perfect Draft - Brewing Water Part 1 Craft The Perfect Draft - Brewing Water Part 2 Today we look at some of the easy to use tools that are...
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