Jbrew
Well-Known Member
- Joined
- Jan 17, 2017
- Messages
- 184
- Reaction score
- 19
Hi all,
So in my quest to start producing better homebrew, I've started some process changes such as using co2 transfers from carboy to keg to further reduce the chance of oxidation, I've added a thermostat to my chest freezer to control ferment temps, and I'm taking the time to make starters mor regularly.
The last thing I'm left with is my brewing water.
I have not tested my water yet, and i have not tested my mash pH before. I do believe though, that my mash pH has been consistently high as my efficiency is wildly inconsistent and usually painfully low.
Ive been toying with the idea of using distilled water (I dont have access to RO water)
I spent some time reading about water profiles in how to brew. Ive also read about some of water in towns near me that have been posted here, and it appears that the water seems to vary a bit between towns and providers. I also found that my town pulls water from about 5 different spots.
In any case I downloaded the EZ calc water spreadsheet. I enter 100% distilled water and my starting volume of 7.5 gallons.
I am planning to try the epic pale ale clone from the can you brew it pod cast.
I then took a guess and entered numbers for calcium chloride, gypsum, and epsom salt.
I played with the numbers till i got to a level that i thought fit some other pale ale profiles i found.
With 5 grams each of calcium chloride, gypsum, and epsom salt I come up with a water profile as follows:
Mash pH: 5.46
Ca: 88
Mg: 16
Na: 0
Cl: 85
SO4: 167
Making a Cl/SO4 ratio of .51
Does this sound ok?
Is that all there is too it?
Is there a level of error that can occur with this calculator? Am I risking myself more problems here experimenting with something that I dont have enough knowledge or experience about? I was under the impression that changing your water chemistry required quite a bit more experience.
Thank you all for any advice.
So in my quest to start producing better homebrew, I've started some process changes such as using co2 transfers from carboy to keg to further reduce the chance of oxidation, I've added a thermostat to my chest freezer to control ferment temps, and I'm taking the time to make starters mor regularly.
The last thing I'm left with is my brewing water.
I have not tested my water yet, and i have not tested my mash pH before. I do believe though, that my mash pH has been consistently high as my efficiency is wildly inconsistent and usually painfully low.
Ive been toying with the idea of using distilled water (I dont have access to RO water)
I spent some time reading about water profiles in how to brew. Ive also read about some of water in towns near me that have been posted here, and it appears that the water seems to vary a bit between towns and providers. I also found that my town pulls water from about 5 different spots.
In any case I downloaded the EZ calc water spreadsheet. I enter 100% distilled water and my starting volume of 7.5 gallons.
I am planning to try the epic pale ale clone from the can you brew it pod cast.
I then took a guess and entered numbers for calcium chloride, gypsum, and epsom salt.
I played with the numbers till i got to a level that i thought fit some other pale ale profiles i found.
With 5 grams each of calcium chloride, gypsum, and epsom salt I come up with a water profile as follows:
Mash pH: 5.46
Ca: 88
Mg: 16
Na: 0
Cl: 85
SO4: 167
Making a Cl/SO4 ratio of .51
Does this sound ok?
Is that all there is too it?
Is there a level of error that can occur with this calculator? Am I risking myself more problems here experimenting with something that I dont have enough knowledge or experience about? I was under the impression that changing your water chemistry required quite a bit more experience.
Thank you all for any advice.