Distilled water!

[Oscbert]

From my understanding harder water will create a more bitter beer. Here is a link that explains a bit about water. http://www.bjcp.org/study.php#water

 

[iron_city_ap]

Thanks. Good link. It confused me, so I went back and re-read and see how and why I misread what I did. I think I'm trying to cram so much info on so many different subjects into my head I'm hitting overload. The part I was reading, was about the dark malt beers of London, Munich and Dublin having the acidity to balance out the beer because of its hardness.

So, its: 'harder water is typically better for bitter beers'.... got it. BUT, it looks like with the right recipe (i.e. Guiness) you can counter the negative effects your water would normally have on your beer........

Its like there are an infinate number of ways to achieve the desired results.

I guess I shouldn't try to overthink it too hard. Keep it simple (for now) and go from there.

 

[Oscbert]

The science of brewing is overwhelming at first. I am still a beginner (only four brews). Everytime I learn a bit more and stuff starts to make more sense. I figure by the end of the year I will try and start messing with the minerals and PH of my water. Brewing is pretty easy, but people get turned off because there is so much info thrown at you when you first get into it.

 

[McKBrew]

Brewing is pretty easy, but people get turned off because there is so much info thrown at you when you first get into it.

And that is a big problem too. Just because you read about some guy messing with mash PH or counting yeast cells doesn't mean you need to. Perfectly good beer is made by people who just follow a basic recipe.

I totally understand the desire by some to get deep into brewing science and I respect that, but it's not a necessity.

 

[boredatwork]

And that is a big problem too. Just because you read about some guy messing with mash PH or counting yeast cells doesn't mean you need to. Perfectly good beer is made by people who just follow a basic recipe.

I totally understand the desire by some to get deep into brewing science and I respect that, but it's not a necessity.

But when it comes to water "science" I would bet more people start looking into it because of problems rather then because its fun. I understand the mentality that the distilled water discussion can be overly complicated - but that's not true for everyone. Some people have bad water and need to do some kind of water modification it in order to be able to make decent beer.

So I don't think about it as an extra step for advanced brewers. I think it is something that should be put more into the forefront so that people avoid wasting their time making awful beer because their water is not good. Especially because so many people tell them water modification is not important, etc. (I am speaking from experience on that - it can be very frustrating.)

In my opinion if everyone started from distilled water, then the water profile could become a standard part of a recipe since everyone would have the same starting point. Now its impossible to know how a recipe will turn out from one person to the next because of the variable of water.

 

[BuddhaK]

I used distilled water for a Holiday brew this year. While the top end flavor of the beer is mostly right on, the flavors don't seem to blend, and the finish is rather lack luster, described as "watery". The head dissipates too soon. 6.6 pounds of liquid extract make up a good portion of the malt.
Last year's Holiday brew (same recipe) was made with tap water. The flavor was much more rich, the hop flavor stayed, and there was no watery finish. The head stayed as one would expect.
I understand that I can still use distilled water with success, perhaps producing more unique flavors, but I would need to educate myself on the use of mineral (and perhaps other) additives first.

 

[youngdh]

I used distilled water for a Holiday brew this year. While the top end flavor of the beer is mostly right on, the flavors don't seem to blend, and the finish is rather lack luster, described as "watery". The head dissipates too soon. 6.6 pounds of liquid extract make up a good portion of the malt.
Last year's Holiday brew (same recipe) was made with tap water. The flavor was much more rich, the hop flavor stayed, and there was no watery finish. The head stayed as one would expect.
I understand that I can still use distilled water with success, perhaps producing more unique flavors, but I would need to educate myself on the use of mineral (and perhaps other) additives first.

If you used straight DI water without appropriate mineral additions for your beer style (and grist bill if doing all grain) you will have not so great results. You'll also have a lack luster fermentation as yeast need Ca++ ions to be successful.

 

[BuddhaK]

Thanks.
I'm brewing an extract and grain stout this event. I bought 5 gallons of Arrowhead spring water. I'll see how that works out.

 

[Yooper]

If you used straight DI water without appropriate mineral additions for your beer style (and grist bill if doing all grain) you will have not so great results. You'll also have a lack luster fermentation as yeast need Ca++ ions to be successful.

That's not true. First, extract has already been mashed and processed, so there is not reason for mineral additions. Malt has enouch calcium to make a successful fermentation as well. However, calcium chloride which brings the calcium to 40 ppm or more does enhance yeast flocculation and so beer clarity is enhanced. It's not about a 'lackluster' fermentation, though. Most German lagers have soft water, with no added calcium at all, and turn out beautiful.

Distilled water or RO water is a perfect beginning for brewing, all-grain or extract.

https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

 

[BuddhaK]

It must be subjective. I can't explain any other way why this batch came out the way it did. All things equal, it makes sense to me that if natural additives are removed through distillation, they need to be added back to get back to the original (or close to it) state.

 

[emyers]

I use distilled water to soften my water for light beers. Usually just dilute my tap water with it. Unlike spring water you have no nutrients so you have a blank starting point for using salts.

 

[BuddhaK]

That's the kind of thing I want to learn.

 

[VegasBrew1]

I'm a newb. My first batch was alright, but not what I was shooting for. I have since begun the water chemistry aspect of brewing. My water is alkaline and full of phosphates. But I'm not a dark beer guy. So RO I will go, mixed with 25% tap water. And FYI, some newbs jump right in brewing all grain right away.

My initial feelings about the posts here is water make up is very important for mashing. So I assume it would be at least somewhat important in steeping. I'm not sure it matters all that much for pure extract brewing, as long as chlorine and chloramines are not present.

 

[BuddhaK]

Hey vegasbrew1,

What is your source for info on water chemistry for beer?

 

[VegasBrew1]

Hi. I've been reading a lot here and other parts of the web. I found 2 postings of Las Vegas water profiles. I use this website to determine what water profile I should shoot for.

http://www.brewersfriend.com/water-chemistry/

I decided to go 75% RO and 25% tap. I just add 2.5 grams calcium chloride for every gallon of tap water. I boil the tap as we have chlorine, but thankfully no chloramine.

As someone mentioned earlier, since my first batch was less than stellar, I began looking for ways to improve. It was drinkable, but not GREAT tasting. As a newb, I have plenty of room for improvement in many areas. But I felt water chemistry was something I needed to look into. Just brewed my 3rd batch, used adjusted water. I hit my 1.06 OG. I'll know in 6 weeks if there was improvement. Cheers.

 

[The_Bishop]

Water chemistry is a good idea, but fermentation temperature control is even more important. Have you got that under control?

 

[VegasBrew1]

I agree. I got a cheap dorm fridge and wired an stc-1000 to run it. Barely fits my bucket in there. But does get the job done. I might try and pick up a chest freezer that would hold 2 fermentation chambers. We'll see.

 

[DarrinVH]

I used to use filtered water for my batches. When I moved, the new house has a water softener and I was apprehensive about using softened water... when I did I found no difference in taste. and continue to use it for my batches. I do both Extract when I feel lazy and partial mash no taste difference to me.

 

[baltaperales]

I like to use 50% distilled and 50% spring water. I haven't noticed any off flavors. I feel like it is a good balance

 

[youngdh]

Water chem and especially pH will play a bigger role with All Grain brewing. I will say I noticed a big improvement in the taste of my beer when I started paying attention to water profile. No more astringent mouthfeel.

There are so many variables you can play with in this hobby to get different results both good and very good with the same base recipe between ferm temp profile, yeast strain, water chem, 2 row vs 6 row base malts, etc.

 

[Mexibilly]

My newbie experience thus far(7 5 gallon batches), using spring water on the recommendation of an all grain buddy, is that using the bottled spring water available at my local Kroger has thrown off the flavor of everything I've brewed. I've brewed extracts and haven't had a delicious beer, save a DIPA I brewed and it was not delicious, but pretty good. I'm fermenting a big IPA from my LHBS, brewed with distilled water throughout, and based on tasting a sample when I dry hopped it is by far the best thing I ever brewed.
There are of course many factors that could impact the aroma and flavor, but the one I sampled is sooo good.
I will have to experiment some to be sure, but given my latest results I'll never brew an extract recipe again with anything except neutral water.