Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Water chemistry for an Irish Dry Stout  (Read 2272 times)

Offline BrodyR

  • Brewmaster
  • *****
  • Posts: 524
  • Philadelphia, PA
Water chemistry for an Irish Dry Stout
« on: December 21, 2014, 11:50:31 am »
What should I be concentrating on besides keeping the pH in range? My Sulfate and Chloride are both around 100 atm.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27133
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: Water chemistry for an Irish Dry Stout
« Reply #1 on: December 21, 2014, 01:57:54 pm »
What should I be concentrating on besides keeping the pH in range? My Sulfate and Chloride are both around 100 atm.

I'd go with whatever Bru'nwater told me based on the color and use the balanced profile.  So, maybe black balanced.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Water chemistry for an Irish Dry Stout
« Reply #2 on: December 21, 2014, 02:03:08 pm »
What should I be concentrating on besides keeping the pH in range? My Sulfate and Chloride are both around 100 atm.

I'd go with whatever Bru'nwater told me based on the color and use the balanced profile.  So, maybe black balanced.

+1. That's what I do.
Jon H.

Offline Stevie

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6858
Re: Water chemistry for an Irish Dry Stout
« Reply #3 on: December 21, 2014, 02:11:27 pm »
+2. I use that profile for dry and american stouts.

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Water chemistry for an Irish Dry Stout
« Reply #4 on: December 21, 2014, 02:26:48 pm »
+2. I use that profile for dry and american stouts.

Yeah, American stout too. Black malty for the occasional sweet stout - don't brew as many of them.
Jon H.