Author Topic: Water  (Read 1396 times)

Online BrewBama

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Water
« on: July 27, 2014, 11:45:25 AM »
I recently visited Keith at Yellowhammer and I knew he was busy but I did have one brewing question ready in case I got a chance to ask. The question was: what do you do to condition your water?   He took the time to school me on his thought process. I live within 15 miles of the brewery so I figured what's good for Yellowhammer is good for Big Deck BBQ and Brew. LOL

I feel like that's my next step so I ask the same question here: what do you do?


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« Last Edit: July 27, 2014, 04:21:03 PM by BrewBama »
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Offline Steve in TX

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Re: Water
« Reply #1 on: July 27, 2014, 11:52:25 AM »
100% RO. I buy it at the grocery store or a local ice house. I use the paid version of bru'n water to add salts back.

Offline denny

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Re: Water
« Reply #2 on: July 27, 2014, 11:56:12 AM »
I use my well water.  It's fairly, but not completely, neutral.  For extremely light colored beer, I'll either use all distilled or cut my water with distilled.  Otherwise, I just adjust with CaSO4, CaCl2, NaCl, pickling lime, etc.
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Offline HoosierBrew

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Re: Water
« Reply #3 on: July 27, 2014, 11:56:23 AM »
100% RO. I buy it at the grocery store or a local ice house. I use the paid version of bru'n water to add salts back.

+1
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Offline yso191

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Re: Water
« Reply #4 on: July 27, 2014, 12:42:40 PM »
100% RO. I buy it at the grocery store or a local ice house. I use the paid version of bru'n water to add salts back.

+1

+2 
Except that I have an under-the-sink RO system, so I buy filters not water.
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Offline duboman

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Re: Water
« Reply #5 on: July 27, 2014, 01:12:30 PM »
I use my tap and add lactic acid to adjust pH as per the bru'n water suggestions, calcium and gypsum as well depending on styles
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Offline chumley

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Re: Water
« Reply #6 on: July 27, 2014, 01:31:19 PM »
I have very soft water.  For the vast majority of brews, I just add a half teaspoon of calcium chloride per five gallons to the mash and call it good.  If its a hoppy ale, I used gypsum instead (same ratio).

For pilsners, I will add 3 oz. of acid malt per 5 gallons. And that is about it.

Offline morticaixavier

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Re: Water
« Reply #7 on: July 27, 2014, 07:02:09 PM »
100% RO. I buy it at the grocery store or a local ice house. I use the paid version of bru'n water to add salts back.

+1

+2 
Except that I have an under-the-sink RO system, so I buy filters not water.

+4
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Offline erockrph

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Re: Water
« Reply #8 on: July 27, 2014, 09:20:00 PM »
I am lucky enough to have a well with a very low mineral content. I input my well profile into Brewer's Friend and Brunwater, then adjust to fit the profile I'm looking for.

I use gypsum in my hoppy beers. I use a combo of gypsum, CaCl and kosher salt in my malty or balanced beers. Then I adjust my mash pH to my target using lactic acid or baking soda if needed.

I used to play around with my water a lot more to match a specific profile, but now I just K.I.S.S. 90% of the time. Just like in cooking, if you taste the salt(s) then you used too much. In the right amounts they just amplify certain flavors.
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Offline S. cerevisiae

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Re: Water
« Reply #9 on: July 27, 2014, 09:47:47 PM »
I use my tap and add lactic acid to adjust pH as per the bru'n water suggestions, calcium and gypsum as well depending on styles

+1
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Re: Water
« Reply #10 on: July 27, 2014, 11:13:51 PM »
Well that has been Ward Lab tested
Adjust pH with lactic
Calcium with SO4 and CaCl

Offline dzlater

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Re: Water
« Reply #11 on: July 28, 2014, 03:17:24 AM »
I carbon filter my tap water and brew away.
Sometimes I toss a bit of gypsum into the boil kettle.
If I understood water chemistry better I might do more.
I don't want to be the guy who posts, " I got my water tested, what do I do now?"
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Offline philm63

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Re: Water
« Reply #12 on: July 28, 2014, 04:00:58 AM »
Tap water - Ward Labs tested; pretty soft already - run through an under-sink carbon filter, campden tablet, then Bru'n Water (Paid copy) for salt adjustments. Salts on-hand: Gypsum, Calcium Chloride, Epsom, Chalk, Kosher Salt. 10% Phosphoric acid to adjust sparge water to pH 5.8 (room-temp). The salts that the spreadsheet recommend for the sparge just go in the boil.
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Offline braufessor

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Re: Water
« Reply #13 on: July 28, 2014, 09:27:55 AM »
I have high bicarbonate levels in my tap water.  So, I carbon filter my tap water (for chlorine)  into gallon jugs that I have in my brewroom for brew day.  I also have 6x3gallon jugs I fill with RO water from Walmart or other stores nearby.  I will use a combination of my filtered tap water and RO water in conjunction with Gypsum and CaCl depending on what I am going to brew - using B'run Water.
To be honest, most of the beers I brew are probably 80-100% RO water - all my light lagers, my APA's, IPA's, Wheats, Bitters,etc.
My Ambers, Scottish, Milds, are generally 60-80% RO. 
My Browns, Porters, Stouts are 30-50% RO.

Offline Pinski

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Re: Water
« Reply #14 on: July 28, 2014, 12:19:12 PM »
Whole house GAC filter
Gypsum and CaCl2
Lactic acid for pH adjustment
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