Dallas Water Analysis and Question

[Gavin C]

I agree. The water chemistry may not be crucial but the same is true of so many things. Part of the joy garnered from this new hobby is exploring all the interesting facets of brewing and applying the theory to ones practice. Be it the microbiology of yeast, water chemistry, fermentation temperature regulation, enzymatic activity etc. these and more are topics that excite one's inner nerd.

For the time being I will continue with my additions. Should be tasting the first couple if batches with water additions in 4-6 weeks so hopefully I will see improvements. Not sure if my palate is refined enough though.


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[Gavin C]

Nagorg. What additions do you currently use for your water. Would value your input. Are you in the Nirth Texas area too?


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[Nagorg]

The additions really depend a lot on the grist bill but generally include small amounts of Gypsum, Calcium Chloride, Epsom Salt (Magnesium Sulfate) and sometimes small amounts of acidulated malt if the beer is particular light in color. Darker beers generally don't require acidulated malt as this is really just used to lower mash pH without blowing the other mineral ratios out of whack.

It's been mentioned several times on this forum (and possibly in this thread) but a great tool is the "EZ Water Calculator" spreadsheet. It's the simplest tool I have found. I will say that while a little daunting at first, "Bru'n Water" is really good and debatably better. I actually use both at times and Bru'n Water alerted me that I needed to lower the amount of some additions a time or two.

 

[Gavin C]

I've been using the calculator in beer smith. Trying to be as minimal as possible with any additions.

Aside from carbon filtering the water and 1/4 to 1/2 Campden tablet I have added 1tsp CaCl and the recommended amount of pH 5.2. My BIAB efficiency rose 10 points on my last brew to near 75. Obviously I can't attribute the rise to the CaCl but that was the only chemical change to my mash from prior batches. I used a slightly longer mash than before also so that may have been a more important factor.

Thanks for the advice


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[texaviator23]

In case anyone was looking for this.

 

[WhoDatDad78]

Anyone here brewing in McKinney?