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Messages - Brewtopalonian

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61
Ingredients / Re: Post your water report
« on: April 01, 2018, 03:55:21 PM »
Hey All, I just got my water report back from Ward and figured I'd share.  I hope this helps someone else.  If you brew in White City, hit me up with a message, it's a small town.  If someone wants to elaborate on what this means for my brewing, I'd appreciate it.

Salt Lake City, Utah (White City Water District)

pH 7.9

Total Dissolved Solids (TDS) Est, ppm 895
Electrical Conductivity, mmho/cm 1.49
Cations / Anions, me/L 12.7 / 12.5


                                     ppm
Sodium, Na                    95
Potassium, K                   5
Calcium, Ca                    118
Magnesium,   Mg             31
Total Hardness, CaCO3    424
Nitrate, NO3-N               0.1
Sulfate, SO4-S               4
Chloride, Cl                    355
Carbonate, CO3 < 1.0
Bicarbonate, HCO3         128
Total Alkalinity, CaCO3    106
Your sodium, magnesium and chloride are all quite high (go figure, Salt Lake City?)  With decent calcium and moderate alkalinity, you could easily just dilute it 50:50 (or a bit more dilute) with RO  or distilled water and, if desired, add some gypsum to up the sulfate to taste depending on style.  But the Na, Mg and Cl will still be on the high side, so by experimentation you can determine if you want to just build RO from the ground up.  Plug your profile into Bru'n Water and play around with it!

Awesome, thanks Robert!  Any recommendations on an affordable RO Unit for the house?  I guess it'd probably benefit us for drinking water anyway. I'll just start with RO and build from there I guess.  Kinda bummed my water sucks here, but it is what it is.

62
Ingredients / Re: Post your water report
« on: March 31, 2018, 05:58:18 PM »
Hey All, I just got my water report back from Ward and figured I'd share.  I hope this helps someone else.  If you brew in White City, hit me up with a message, it's a small town.  If someone wants to elaborate on what this means for my brewing, I'd appreciate it.

Salt Lake City, Utah (White City Water District)

pH 7.9

Total Dissolved Solids (TDS) Est, ppm 895
Electrical Conductivity, mmho/cm 1.49
Cations / Anions, me/L 12.7 / 12.5


                                     ppm
Sodium, Na                    95
Potassium, K                   5
Calcium, Ca                    118
Magnesium,   Mg             31
Total Hardness, CaCO3    424
Nitrate, NO3-N               0.1
Sulfate, SO4-S               4
Chloride, Cl                    355
Carbonate, CO3 < 1.0
Bicarbonate, HCO3         128
Total Alkalinity, CaCO3    106

63
wow, I haven't checked this in a few days (busy with my engineering classes).  If nothing else, I suppose I've started a great conversation.  I hope you guys make this and give feedback.

64
did anyone check my screenshot?

65
okay guys, here's the deal: 

This is a photo of exactly what I did in beersmith.  I used the Salt Lake City water profile and adjusted it with those minerals you see there.  I do good? dunno, your call.  Beer tastes great though.

https://drive.google.com/open?id=1RzQr1-2g23AxivBErZzLMBwqgZ3mo9LU

66
Thanks Major.  I'm pretty sure we're over it now.  Got the clarification on his intentions in his post and feel better about it now.

67
Hmm, that's a good question on the bicarb.  I guess I never questioned it.  I took the water profile suggestion from another website dedicated to water (can't remember for the life of me which one).  But I remember searching for "how to impart bready flavors in beer" and found that...  But now that you andartin have pointed out, I'm not sure why there is a high bicarb level.  Even with it so high, I did not need to add any acid.  My pH at sacchrification was 5.4 which as o understand is within the acceptable tolerance.  Maybe try without any bicarb? Maybe I'll keep playing around with it and get that perfect.

Maybe, I'm right on the cusp of the Ultimate Weizen and just need to adopt some of this input.  After 13 batches, I'm pretty happy with it right now, but of course there's always room for improvement eh?

68
I guess I never did address Martin's concern of overly mineralized water.  My explanation for addition of minerals is to promote a bready malt flavor extracted from the grains.  It was my hopes (and success) that in adding these minerals I would achieve a pleasant bread-like characteristic in the beer.  How much of a difference this made is unknown because when I began building the recipe I had always added these minerals and never tried it with just tap or RO water. 

69
Martin,

My name is Jared Fuller.  Don't waste your time researching, as I've not won any competition anywhere in anything.  I've been home brewing for about 10 years now.  I have no desire to enter competitions, I simply want to make good beer at home.  I live in Utah, no good beer here due to silly regulations.  (I suppose that's not completely true, you can get good beer if you buy it in bottles at the state run liquor stores.... for a ridiculous price).  I was offended because you called me a troll and came at this as though I had attacked your very person.  I never intended to say I had ALL the answers simply that I have FINALLY (after attempting 13 batches of this in different manners) created a Hefe that I'm very proud of.  It was my intention to give this recipe to the forums, since much of the information I've found was obtained from here, in combination with several excellent books, mainly "How to Brew" by John Palmer, "Water" by John Palmer and Colin Kaminski, "Malt" by John Mallet, "Hops" by Stan Hieronymus, and "Yeast" by Chris White and Jamil Zainasheff.  None of which were authored by you, so forgive me if I've not heard of you or your credentials. 

Like I said, I'm not in this to win a Gold or whatever it is that competition brewers do.  I'm in this to create great beer that I like.  No nose knows like your nose knows.  If you don't like it based on my recipe, I beg you try mine before you judge me completely.  Then, if it's not a good hefe, feel free to let me know what you didn't like about it. 

I only joined the forums so I could find good information about what has and has not worked for people in certain recipes.  I'm not here to gloat, I just wanted to give back to a community that I had used as a good resource in the past.  I don't post often, because it seems as though, unless you're a medal winner in some competition, you get torn apart.  Instead of talking to me in the third person as the "OP", perhaps say "hey man, this is how I have done mine in the past, maybe you want to try this?" or "have you tried doing it this way?", not "As a professional, this is incorrect and this person is a troll".... see how tone changes?

Thanks
Jared

70
In my opinion, respect earns respect.  Maybe Martin should make my beer and try it first before tearing me apart based solely on recipe construction.  He replied to something I am proud of and used a condescending tone with me.  He's a pretentious asshat.

71
Wow, you can all f##k off then.  This is why I don't post on forums.  Silly me, thinking this is supposed to be a community to help each other out, and here you asshats are trying to tear me apart for being proud of a beer I made. f##k off.

72
^ Pretentious asshat alert...  Good for you for winning a medal... I'm a home Brewer dude.  Don't be a dick.  I created this recipe in hopes of saving someone else the intense amount of time in research I did.  BTW I live at an elevation of 4500 ft. So I do need to boil for extended periods, thanks though.  Also, now that you've got me all riled up, I have concluded that you are in fact the troll here.  Way to be a dickhead. Keep winning medals no one cares about but you.

73
Hahahaha that's definitely true.  I'm not a hefe fanatic tbh.  My wife is though.... So.... Happy wife, happy life.  And it gives me the leverage I need to buy more brewing equipment 😉

74
Haha thanks Robert!  I've found significantly similar information to what you've provided through my research.  I found that my process works well given my set up.  Iat try the even more traditional method some day just to say I did it.  I really don't favor a heavy Banana flavor in my beer.  I know that having SOME is characteristic in traditional Weizens, but, it is more common to have heavier clove flavors with subtle banana flavors in traditional Weizens.  That's why I don't go for that flavor in the malting process and again keep the fermentation temp low to prevent too much of it coming out during fermentation.

75
Woah!!! Thanks for pointing that out!!! I inverted the numbers when I typed this up!  Should be 100ppm Sulfate and 280ppm Chloride!

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