General Category > Ingredients

Distilled v. RO water

<< < (3/3)

yso191:

--- Quote from: kylekohlmorgen on August 05, 2013, 05:08:58 AM ---
--- Quote from: yso191 on August 03, 2013, 02:17:13 PM ---For perspective, the current Distilled water batch is VERY close to what I am looking for, but would like to bump the hop flavor a bit.  I can't help but think that nearly 12 ounces of flavor hops are sufficient though.  What am I missing in this?

--- End quote ---

Its not always the size of your hop charge that counts...

But seriously: When you're adding hops and how you're storing them are usually the two biggest factors in consistency drift.

When are your late hops added? Have you changed equipment that would change their total contact time with the wort (i.e. changed heat exchanger, whirlpool technique, or transfer process)? You're not done extracting hop compounds at KO, and your post-KO process plays a big role in what you get (or don't get) out of your late hop additions.

How about dry hops? When are you adding them? At what temp? What is the contact time like? Maybe instead of one 4 oz dry hop, you could split them into two additions (one at the end of primary, one in the keg).

How are your hops stored? Are you picking them up batch-wise from a LHBS/online store or ordering in bulk? Either way, how are they handled/stored from the time they arrive from the supplier to the time you use them? If you don't know - find out!

Also - What is your pitching rate like? Overpitching will reduce hop flavor/bitterness.

Water definitely has an impact on flavor in IPA, but with relatively consistent ion content, the above factors will be more significant.

--- End quote ---

Good questions but I don't think the answer lies there.  I have not changed equipment; I've kept the same schedule as to when the hops are added, same dry-hopping rate at the same time/temperature.  I live in Yakima so there are no long, hot shipping times for my hops.  I am anal about keeping them in the freezer and sealed - for each batch of beer I only use freshly opened hops.  I also have used the same yeast in the same way.  Really the only variable changed was the distilled water.

kylekohlmorgen:

--- Quote from: yso191 on August 05, 2013, 11:50:47 AM ---Good questions but I don't think the answer lies there.  I have not changed equipment; I've kept the same schedule as to when the hops are added, same dry-hopping rate at the same time/temperature.  I live in Yakima so there are no long, hot shipping times for my hops.  I am anal about keeping them in the freezer and sealed - for each batch of beer I only use freshly opened hops.  I also have used the same yeast in the same way.  Really the only variable changed was the distilled water.

--- End quote ---

Atta boy

HoosierBrew:
Steve, I say go with Martin (always smart with water issues).  On my last IPA I went with the Pale Ale profile in Bru'nWater which I love because of the high sulfate content.  After plugging in the 300 ppm sulfate additions for the profile, I plugged in enough baking soda to raise pH back up to 5.4. Came out perfect - hop bitterness and flavor popped big time. 5.4 seems to be at or near the sweet spot for hoppy beers. Whether or not you use RO or distilled shouldn't matter as long as you declare it in Bru'nWater and build up to that pH. Good luck!

Navigation

[0] Message Index

[*] Previous page

Go to full version