Jiffster
Well-Known Member
- Joined
- Aug 8, 2015
- Messages
- 806
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I’ve been brewing all grain using RO water and following AJ delange’s “A Brewing Water Chemistry Primer” guidelines with good success.
I have been attempting to up my game by dabbling into measuring mash pH and adjusting accordingly. I say dabbling because shortly after starting to learn this, my brewing activities stopped for 1 year due to my son being involved in a car accident. (He’s OK now – was a long road to recovery).
The art/science of measuring pH and adjusting my mash accordingly is something I’m still not comfortable with – the process that is. I know I will get there with practice, just like I did with becoming comfortable with brewing “all grain”.
The beer I’ve been brewing is good. I would even say as good as some breweries I’ve visited. However, there is a charachteristic I’m tasting in many of my beers that I cannot pinpoint and I want to get rid of it.
I would best describe it as a slight “sour” taste.
In discussing this with other brewers, they suggest it very well may be my water profile. During these recent conversations they have told me they brew with tap water (some filtered with charcoal, some straight out of the tap). One brewery in my area (which has very good beer) brews with water straight from the tap. Perhaps many other breweries in my area do as well, I’m not sure.
I have been told that Detroit water is very good for brewing.
This leads me to my point…… I’m considering trying to brew using my local water supply instead of RO water. This is a total game changer for me as far as what I’ve been doing up to now – using the “Primer”.
Any advice regarding what I should look for, etc would be greatly appreciated.
I have been attempting to up my game by dabbling into measuring mash pH and adjusting accordingly. I say dabbling because shortly after starting to learn this, my brewing activities stopped for 1 year due to my son being involved in a car accident. (He’s OK now – was a long road to recovery).
The art/science of measuring pH and adjusting my mash accordingly is something I’m still not comfortable with – the process that is. I know I will get there with practice, just like I did with becoming comfortable with brewing “all grain”.
The beer I’ve been brewing is good. I would even say as good as some breweries I’ve visited. However, there is a charachteristic I’m tasting in many of my beers that I cannot pinpoint and I want to get rid of it.
I would best describe it as a slight “sour” taste.
In discussing this with other brewers, they suggest it very well may be my water profile. During these recent conversations they have told me they brew with tap water (some filtered with charcoal, some straight out of the tap). One brewery in my area (which has very good beer) brews with water straight from the tap. Perhaps many other breweries in my area do as well, I’m not sure.
I have been told that Detroit water is very good for brewing.
This leads me to my point…… I’m considering trying to brew using my local water supply instead of RO water. This is a total game changer for me as far as what I’ve been doing up to now – using the “Primer”.
Any advice regarding what I should look for, etc would be greatly appreciated.