Search results

HAHAHAH! But diluting with distilled and building up my Ca and Cl levels from there should work just fine right? And I know you said not to worry about my Cl to SO4 ratios, but would less than 20ppm be ok taste wise? I'm in the state of mind where I'm trying to brew the best beer I can without...

Well the thing is I'm not sure where to find RO water so I figured diluting with store bought distilled water would be easier. Although I went to the local grocery store last night and all they had was spring water.

Do different brands of distilled water have small amounts of minerals? Or are all distilled water brands pure with absolutely nothing in it?

Makes sense and that’s what I was thinking as well, but I do understand the reason for cold steeping or adding the roasted grains at the end of the mash. The main reason is to cut down the astringency that the roast malts give while leaving only the roast flavor. I am thinking that the...

So are you suggesting leaving the roast grains out of the mash completely and then adding them to the mash right before recirculation? The recipe I'm following says to mash at 150 so I was going to be shooting for that. I'm also going to be using WLP 002, English Ale Yeast...which I know...

I want to either use 100% RO water or at least dilute 1:1 and build up from there. Where can I find RO water? Would a regular grocery store carry this? So the beer I am looking for is a malt forward beer. Would the low amount of IBUs (about 49) and the high gravity of about 1.096 leave the...

Wow so much good info from both of you guys. I feel like I've been on the wrong path when it comes to brewing water. I guess the feeling was the more I add in of chloride the maltier the beer would taste and the more sulfate the better the hop crispness. So are palmer's recommendations too high...

So I feel the general consensus of this thread is to 1. use RO water or at least dilute 2. use EZ water calc for proper mash pH of all grains other then the dark grains and add brewing salts and lactic acid to hit proper pH 3. add dark grains to the mash during recirculation What are thoughts...

do you think by adding the roasted grains later in the mash, I should keep them off of my EZ water calculator? therefore affecting how acidic my mash is by keeping out the dark grains till the end? and would chocolate malt be considered a dark grain? I know they are roasted but not sure how...

Thanks for the help wolfman! It would be interesting to do a side by side tasting with mashed dark grains vs grains added at recirculation. I am though trying to brew a clone of Stone's Bitter Chocolate Oatmeal Stout....and it's only about 45 IBUs so I'm assuming the bitterness is acceptable...

Nice! I ordered 4oz of organic cocoa nibs with my grains. I'm going to soak them in a small jar with vodka for 2 weeks and add them to the beer after primary is finished. I don't crush my own grain so I asked the shop I get my grains from to crush them slightly finer or crush them twice to...

I am considering using 100% RO. Do you think the Na will cause that much flavor difference? What kind of off flavor does sodium levels like mine give off? Also, this goes back to my original question....by using 100% distilled water with enough CaCl2 to bring me to 50ppm of calcium and 2ml of...

thanks for the replies. phoenix, this is the 12th anniversary clone. I'm looking forward to it! what kind of cocoa did you use in the boil?

Hey guys, I'm going to be brewing a clone of Stone's Bitter Chocolate Oatmeal Stout. I got the recipe from BYO's Classic Clone recipes. I use EZ water calculator to make my water adjustments and get the correct mash pH. The problem I am having is when I adjust my water with salts and lactic...

This is first time adjusting my water so of course I'm trying to get things right the first time although I know it will take some trial and error. I think I am going to take some partial advice and cut back on the Mg to 18ppm. Which in turn brings my SO4 to 253ppm. So my new adjusted water...

If I took out the epsom salts my water would look like this: Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio Mash + Sparge Water: 112 8 46 77...

Awesome! thanks for the help

Hey Kal thanks for the response. I've been playing around with my calculator and came up with this, let me know what you think. I feel like it is similar to your profile based on Randy Mosher's profile, but with some slight differences. I didn't want to go too high with the SO4 because that...

Thanks for the quick response. I read an article in BYO and they were talking about IPA brewing water. It said you may want to get a sulfate to chloride ratio of 2-3 to 1. That's why I bumped up the sulfate. Does too much sulfate give off flavors or does it just make the bitterness too...

Hey guys, I'm sure you know a lot more then I do about brewing water, so I wanted to get you opinion on my water for an IPA I'm going to be brewing. 5 gallon batch, mashing at 149. I'm concerned about my RA being -121. I've read that RA and SRM aren't as related as everyone once thought, but...