How much nutrient is required for 5 gal extract batch using distilled water?

[nasmeyer]

I believe I have the same bitterness/harshness described in this rather long thread here https://www.homebrewtalk.com/f37/attention-all-extract-brewers-harsh-bitterness-aftertaste-128731/ (interesting thread) Most of my extract IPA's taste fine right up to bottling and then usually take on a somewhat bitter taste after carbonation. I would like to try my next beer by using either distilled or reverse osmosis water to see if it corrects my problem. Since the water will not have minerals in it, I was wondering if 1/2 TSP of my powdered Wyeast beer nutrient will be sufficient for a 5 gallon batch, if more nutrient will be needed, or something else should be done when using water without a mineral content?

 

[marsbike]

Since the extract already has minerals in it, I usually add just the usual amount per your yeast nutrient to the water. Personally, I've been using the wyeast... so 1/2 tsp for me per 5 gallons.

 

[bootney]

I spent a good deal of time reading about additions to distilled and ro water with extract batches yesterday and this is what I came away with: additions are not necessary because with extract it's mashing chemistry is in the past. One could focus on controlling flavor ions by using distilled or ro water with the addition of a tsp of gypsum and maybe a very small pinch of epsom salt. These are the steps I will take with my next extract batch as well as use wy brewers choice nutrient blend with my starter.

 

[DrawTap88]

I have been doing the same thing as Marsbike, but using my tap water that passes through a faucet attached filter. Since doing that, my yeast has appeared to be much healthier. I don't have any opinions on the tastes in the beer...yet. Give me a few weeks.

 

[althalos]

I'd recommend a full tsp of Fermaid K (supposed to use 1/8 to 1/4 tsp per 5 gallon batch).

 

[nasmeyer]

Since the extract already has minerals in it, I usually add just the usual amount per your yeast nutrient to the water. Personally, I've been using the wyeast... so 1/2 tsp for me per 5 gallons.

Is it safe to assume the manufacturing process uses the correct level/amounts of minerals (acceptable levels for brewing) in their water when the extract is made? Would the profiles be the same for DME and LME if made with the same water?

I guess I can see one of the advantages of all grain brewing since the brewer has complete control of water profile.

 

[malkore]

Yes, both LME and DME were manufactured using water that had pretty ideal properties/mineral profiles. Neither void of minerals like RO/Distilled, nor overly hard/high bicarbonate levels.

Wyeast nutrient really has no play in this, as its providing vitamins, not mineral hardness, calcium, or bicarbonates (which are the parameters that can make or break certain beer styles, like hard water for pilsners or RO water for a Guinness clone)

that said, I'd start by just getting a local free water report, just the basics of hardness, carbonate hardness, and calcium...plus chloramine levels.

you probably would benefit from removing cloramine with a charcoal filter or campden tabs.
or, rather than go full RO water, just get some 'spring water' from the store which is probably a lot less mineral filled, sanitary, and won't have chloramine. I use that water for making my wines and meads, and for beer I just treat my tap water a bit.

And you are right, that AG brewing's biggest advantage is the high level of control over every aspect of the brew process. Some guys even malt and/or roast their own grain!

 

[cowperc]

i can't stand the taste of my tap water, but have no clue what the stats are on it...i just figured if i can't drink a glass of water without wrinkling my nose, why would i want to put that in my beer? i switched to spring water from the grocery store 2 batches ago, and don't think i'll ever look back. it adds $7 to my total cost, which i think is more than worth it.