Recent content by jmatsche

Just curious if anyone has ever tried brewing this by replacing the candy syrup with maple syrup and if there would need to be any adjustments made to the recipe if doing so?

Just an update for anyone here with a similar water profile and questions or concerns. The Helles and Nut Brown that I brewed with 50% dilution turned out great and I also brewed Bier Munchers Oktoberfest Ale and used 100% my tap water treated to get my mash Ph in line and that also was great.

This is a great recipe! I am sampling a glass right now that is only 25 days old, used S04 fermented at 64 for 10 days and then kegged and I honestly can't believe how clean this is. Loads of malty goodness with no off flavors. I wanted to turn this one around fast but never thought it would be...

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Great, thanks for your advice. I went ahead and brewed a Helles and a Nut Brown and used a 50/50 mix of my tap water and RO water for both batches and treated both to get my numbers in check so well see how those turn out. If they are acceptable then I may try a full brew with only my tap water...

Yes I have high amounts of iron and manganese in my well water. Are you saying that as long as I treat my current water with acid to get my mash water Ph down to a good range(5.4-5.6) it should be ok? I have been using acids to treat the RO water as needed so nothing new there but I am just...

No I don’t have a report of the pre softened water. My thoughts were that I could get by diluting this with 50% RO and then adding whatever salts to get my levels where I want and correct the alkalinity with acid addition.

Hi All, Below is my water report. Is there anything that stands out as needing significant attention? I know the sodium level is high and that's a result of my tap water being treated through a water softener. I brew mainly lighter style beers, and up to this point I have been treating RO...