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Recent content by Martin F

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  1. M

    Tasting Vs. Drinking?

    I not only enjoy the sample when I rack to the keg, I enjoy the sample pre-fermentation. When I put it in the keg, it is usually a decent temp for drinking (65) and is lightly carbonated. If it has been in the secondary for 3 weeks, it is quite good already. BTW - I don't prime but I noticed...
  2. M

    Reverse Osmosis water usage?

    Wow. I'm shocked. It was my understanding that minerals were necessary for enzymatic activity in the mash. Is it possible that all RO water is not the same?...
  3. M

    Reverse Osmosis water usage?

    I think you get the jist based on the other replies, but I will just state it plainly. You can not mash with RO water unless you add back some minerals. You get Ca from gypsum, you can get Mg from epsom salts. My water is extremely alkaline. I have to dilute with RO water to brew pales...
  4. M

    Perfecting one recipe or style

    Now that I am back into brewing after a 10 year hiatus, I have taken the approach of perfecting an amber, a pale ale, and an ESB. This also requires a fair amount of experimentation within the style to find a recipe that I can start perfecting. But yeah, I think it is fun to improve by tweaking...
  5. M

    Hello from SW Minnesota

    thanks, I am guessing I have two choices, dilution with distilled or start with distilled and add the necessary minerals for the style I am brewing. Martin :mug:
  6. M

    Hello from SW Minnesota

    Hey all, I have been researching getting back into brewing and stumbled upon this site. Really found some nice pics and tips concerning the brew system. I did about 35 all grain mashes in Australia when I lived there. I sold all my equipment when I moved to the U.S. If anyone from near...
  7. M

    water and high sulfate

    Thanks for the tips. Palmer in "How to Brew" generally says bad things about how sulfates in mash water. I do notice, however, that the Burton-on-Trent water is 820 ppm sulfate. I was doing some research on groundwater for my part of the state (southwest Minnesota) and noticed that this region...
  8. M

    water and high sulfate

    I'm new to this forum. I haven't mashed in 10 years but it is time to try again. I just got a water report from the city and my sulfates are 978 ppm. Can I brew with this? I don't have a complete report of the other minerals, but judging from local reports combined Mg/Ca is over 200 ppm and...
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