Thanks -- we probably have the same water source (Hetch Hetchy).
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For CA Common, you want fairly soft water, as this is a style that developed from using snow-melt water.
IMHO, R/O with a touch of spring water should get you where you need to go.
I've done versions with hard & soft water & liked both results.
The harder water had a little more hop bite, but all have turned out nicely.
Seems this style is hard to kill.
Yeah, that's one of the reasons I like it. and it's a 'local' style. The test batch I brewed with water that has so much calcium that after boiling two kettles full in my tea kettle there was a noticable white flaky buildup.
The the next batch was with filtered sacremento water.
and this one was with RO + 2 gallons spring water.
we will see.
To minimize space and water use, you could use a plate chiller and fill your HLT with ice water to recirculate as chilling water. You'd need two pumps for that though. One for wort and one for ice water.
Wow! Who knew such a thing existed? I'm glad there are people who are interested in that.I too am about to descend into a period of No Life for a long while (PhD program)...In?
Managerial leadership in the information professions (aka organizational leadership for librarians)
I too am about to descend into a period of No Life for a long while (PhD program)...In?
actually, my kettle is not getting used for a while ( i have my 10 year boards coming up that i have been studying for.) i would be happy to let you try my electric kettle and see.
as an also small batch and electric brewer. i don't think i would use an element in both kettles. i heat my water up in the boil kettle and pour it into the mash tun. i usually prep more water than i need and do in fact drain this to either another kettle or cooler if i need it. i can always heat it back up. in the boil kettle if i need to but i really haven't had any problem