My Water Report | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Homebrew Talk

Help Support Homebrew Talk by donating:

  1. Dismiss Notice
  2. We have a new forum and it needs your help! Homebrewing Deals is a forum to post whatever deals and specials you find that other homebrewers might value! Includes coupon layering, Craigslist finds, eBay finds, Amazon specials, etc.
    Dismiss Notice
Corona Virus

My Water Report

Discussion in 'Brew Science' started by Run4BeerCO, Dec 7, 2012.

 

  1. #1
    Run4BeerCO

    Member

    Posted Dec 7, 2012
    I get my brew water from Eldorado Springs. This is the basic water analysis information from their website:

    http://www.eldoradosprings.com/?action=analysis

    pH 7.22
    Chloride 1.1 mg/L
    Sulfate 21
    Bicarbonate 40
    Calcium 12.4
    Magnesium 3.85
    Potassium 2.64
    Sodium 6.4

    From my research. I was thinking 5g of Gypsum and 1g of Epsom Salt would be benificial for a 5gallon batch, generally speaking. Does that mean I would add the 6g to my mash water? or in the brew kettle?

    Any thoughts?

    I'm also searching for a reason for my low efficiency. Could this be part of the problem? Right now this and the crush of my grain are my only suspects.
     
  2. #2
    ajdelange

    Well-Known Member  

    Posted Dec 7, 2012
    Your 'problem' is likely caused by failure to achieve good mash pH. See the Primer for some ideas on how to proceed for broadly defined styles using your water.
     
  3. #3
    Run4BeerCO

    Member

    Posted Dec 8, 2012
    Thanks. I actually have a pH meter. I'm going to start testing my wort to make sure my mash is in the acceptable range and go from there.
     
  4. #4
    discdog

    New Member

    Posted Dec 20, 2012
    I brew exclusively with Eldorado Springs Water now. I think all of our lower efficiency batches (as low as 40%) have been due to bad mashing. We are now hitting 65% and occasional 70% or 75% as we improve our mashing techniques.

    Things that I think have helped us (YMMV):
    1. Using our keggle as an HLT with a pickup tube to transfer water with less heat loss (old technique used pitchers out of a kettle).
    2. Performing rests in the beta range and the higher alpha range.
    3. Tightening the grind on our mill
    4. Dampening (lightly!) the grain before milling to keep the husks more intact.
    5. Lengthening our mash
    6. Pulling more liquid off the mash (I think we previously ended it too soon). We don't use gravity or sweetness but just wait until the wort coming off starts to include tannic flavors that we don't want. Then we switch it to another kettle for an end run beer.
    7. Milling much slower than before (drill RPMs).

    I might try mill width, milling rpm, and adding a beta rest.

    I don't think the Eldo water is to blame.

    PS: Some people tell me they get 85% efficiency. I'm not sure I'd believe them if they aren't doing RIMS/HERMS unless you are looking at their math...
     
Draft saved Draft deleted

Share This Page

Group Builder