Been brewing for several years but just started trying to learn about water chemistry lately. I use my well water and test it with a LaMottes BrewLab test kit.
Here are my latest test readings:
PH: 6.7
Ca: 72
Mg: 0
Na: 46
SO4: 50
Cl: 50
HCO3: 300
I brew several different styles and use BeerSmith and Palmer"s Brewing Water calculator and kind of compare results and go from there.
One thing I'm trying to understand is how to get more hop flavor in my APAs from my mid to late additions.....25min to flameout...steep...dry...etc..
I have brewed with my untreated water and just adjusted for mash ph. I have adjust sulfates up to around 180ppm with chlorides around 90ppm. I've felt that all of these and everywhere in between leaves me with what I describe a "muted" hop flavor. I'm not after the bitterness as I go pretty light at 50min with something like Simcoe or Magnum.....shooting for around 15-20ibu then try to get the rest......usually another 15-20ibu in the late additions. I've tried flameouts, steeping at various temps, dip hop, dry hops, etc. I've tried muslin bags, nylon bags and hop spiders....I really don't get any big differences from techniques or bags vs spider.
I ferment in Speidel fermenters and perform closed transfers into kegs. If I dry hop, I transfer onto hops, then close transfer again into serving keg. I've been burnt once with oxidation and I do everything I can now to prevent that from happening again.
So this leaves me wondering about my water chemistry. Should I be pushing my sulfate level higher and looking for something more like 250ppm or 300ppm? Do I take my chlorides up or shoot for a higher ration of like 3:1?
I like the beer we're making, but this "muted" flavor kind of drives me crazy. I can dry hop in the keg and it's great for a short while, but I still feel like it kind of peters out some.
Here are my latest test readings:
PH: 6.7
Ca: 72
Mg: 0
Na: 46
SO4: 50
Cl: 50
HCO3: 300
I brew several different styles and use BeerSmith and Palmer"s Brewing Water calculator and kind of compare results and go from there.
One thing I'm trying to understand is how to get more hop flavor in my APAs from my mid to late additions.....25min to flameout...steep...dry...etc..
I have brewed with my untreated water and just adjusted for mash ph. I have adjust sulfates up to around 180ppm with chlorides around 90ppm. I've felt that all of these and everywhere in between leaves me with what I describe a "muted" hop flavor. I'm not after the bitterness as I go pretty light at 50min with something like Simcoe or Magnum.....shooting for around 15-20ibu then try to get the rest......usually another 15-20ibu in the late additions. I've tried flameouts, steeping at various temps, dip hop, dry hops, etc. I've tried muslin bags, nylon bags and hop spiders....I really don't get any big differences from techniques or bags vs spider.
I ferment in Speidel fermenters and perform closed transfers into kegs. If I dry hop, I transfer onto hops, then close transfer again into serving keg. I've been burnt once with oxidation and I do everything I can now to prevent that from happening again.
So this leaves me wondering about my water chemistry. Should I be pushing my sulfate level higher and looking for something more like 250ppm or 300ppm? Do I take my chlorides up or shoot for a higher ration of like 3:1?
I like the beer we're making, but this "muted" flavor kind of drives me crazy. I can dry hop in the keg and it's great for a short while, but I still feel like it kind of peters out some.