Mpavlik22
Well-Known Member
Hello,
Please take it easy on me. I have been reading a lot on this topic but still have questions i cant figure out, and no one i ask seems to know.
So i cant say anything bad about my city tap water, i use it 100% and it always makes great beer. I would how ever love to learn to alter it to other profiles. I do realize that altering it may make it closer to style/profile, but not necessarily better tasting. Or at least help make a brown ale more malty accentuated and a IPA more hop accentuated.
So I occasionally stop by two local micros and both add brewing salts. First off they both have large carbon filters. One place always and only adds Gypsum and the other uses primarily Calcium Chloride.
1. Does a carbon filter remove the ions in the water or alter them? One brewer says it does remove them and the other dosent know.
2. From what i understand adding the salts changes the water profile and taste, but also helps buffer the PH? Or are salts primarily for Taste?
3. Should you rely on salts to adjust PH down or use Acidulated Malt/Lactic instead?
4. Ill list my water profile, but is there a general rule of thumb, like say add gypsum for a maltier beer and calcium chloride for a bitter' beer? Or is it completely dependent on your water profile that your using?
My profile: Please tell me any comments.
Ca - 9ppm
Mg - 2ppm
Na - 10ppm
Cl - 9ppm
SO4 - 12ppm (SO4-S = 4ppm*3=12ppm for sulfate)
Now could i only alter my water profile to change my chloride/sulfate ratio to get a more malty or bitter beer and not even worry about hitting the recommended ranges?
Thanks for any help!
Please take it easy on me. I have been reading a lot on this topic but still have questions i cant figure out, and no one i ask seems to know.
So i cant say anything bad about my city tap water, i use it 100% and it always makes great beer. I would how ever love to learn to alter it to other profiles. I do realize that altering it may make it closer to style/profile, but not necessarily better tasting. Or at least help make a brown ale more malty accentuated and a IPA more hop accentuated.
So I occasionally stop by two local micros and both add brewing salts. First off they both have large carbon filters. One place always and only adds Gypsum and the other uses primarily Calcium Chloride.
1. Does a carbon filter remove the ions in the water or alter them? One brewer says it does remove them and the other dosent know.
2. From what i understand adding the salts changes the water profile and taste, but also helps buffer the PH? Or are salts primarily for Taste?
3. Should you rely on salts to adjust PH down or use Acidulated Malt/Lactic instead?
4. Ill list my water profile, but is there a general rule of thumb, like say add gypsum for a maltier beer and calcium chloride for a bitter' beer? Or is it completely dependent on your water profile that your using?
My profile: Please tell me any comments.
Ca - 9ppm
Mg - 2ppm
Na - 10ppm
Cl - 9ppm
SO4 - 12ppm (SO4-S = 4ppm*3=12ppm for sulfate)
Now could i only alter my water profile to change my chloride/sulfate ratio to get a more malty or bitter beer and not even worry about hitting the recommended ranges?
Thanks for any help!