General Category > Zymurgy
"New Rules of Brewing Water" - Same as the old rules?
gogreen437:
Very new to the concept of paying attention to my water. My practice has been to pour from my tap and add half a campden tablet. But I have recently started taking readings of my mashes with pH strips.
When it comes to "rules for brewing water" I've tried listening to the Brew Strong podcasts and Palmer loses me quick. Should I just be concerned with my mash being in a 5.2 to 5.5 range and how to adjust to get there? Or do I need really need to know how to "spice" the water as John Palmer talks about?
nateo:
The mash pH has to be correct. An otherwise ion balanced beer with an improper pH will make a poor beer. Hardly any pro brewers that I know of actually adjust their water profile, beyond acidification when necessary. There's a good chance your favorite commercial beer was brewed with whatever water they could get cheaply, and then the mash pH was adjusted as necessary.
Brewing water ion balance matters (if it's really out of whack), but otherwise it's close to the bottom of the list in importance to making good beer.
And if you get a pH meter someday, never stick it in a hot mash. You'll seriously shorten your meter's lifespan if you do. Draw a sample and let it cool to room temp before taking your reading.
kylekohlmorgen:
--- Quote from: nateo on April 26, 2012, 08:54:04 AM ---..."Palmer's spreadsheet told me I need more alkalinity, so I dumped a bunch of chalk in my mash." They almost never actually need the chalk, and end up doing more harm than good.
--- End quote ---
Sounds like a quote from someone who didn't understand how to use the tool.
Which brings up a good point - I think the reason "Bru'n Water" is a more effective app than Palmer's is that, when you take the time to read the instructions and technical background given, its easier to understand and wield to your usage level.
To do it right, you need to understand WHY you're adding brewing salts.
Just throwing in salts because "the spreadsheet says I need more alkalinity" or "my pH strip isn't the right color" is an easy way to throw off your beer before the brewday even starts.
Every brewer should make the decision to either geek out and spend an hour (or two) to read and understand water chem., or buy a mix of distilled and spring water. Either can make great beer - it just depends on how much control you want over your brew and your level of interest in the science behind it.
weithman5:
my ph tends to be in range every time with no additions. i don't usually get concerned to match a water profile to the particular beer i am brewing or hitting a style precisely. i am just curious if i am mostly alone in this or if others just brew with what they have on tap as well.
Slowbrew:
--- Quote from: weithman5 on April 26, 2012, 11:22:33 AM ---my ph tends to be in range every time with no additions. i don't usually get concerned to match a water profile to the particular beer i am brewing or hitting a style precisely. i am just curious if i am mostly alone in this or if others just brew with what they have on tap as well.
--- End quote ---
You are not alone.
I got a PH meter for Christmas 2011. It sure looks cool in the box but I have yet to even turn it on. I brew with my tap water. The few times I have checked PH with strips, it was close enough.
Paul
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version