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Author Topic: Water chemistry for an Irish Dry Stout  (Read 2276 times)

Offline BrodyR

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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.
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Offline denny

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Re: Water chemistry for an Irish Dry Stout
« Reply #1 on: December 21, 2014, 01:57:54 pm »
Quote from: BrodyR 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.

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

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Re: Water chemistry for an Irish Dry Stout
« Reply #2 on: December 21, 2014, 02:03:08 pm »
Quote from: denny on December 21, 2014, 01:57:54 pm
Quote from: BrodyR 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.

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.
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Jon H.

Offline Stevie

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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.
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Offline HoosierBrew

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Re: Water chemistry for an Irish Dry Stout
« Reply #4 on: December 21, 2014, 02:26:48 pm »
Quote from: Steve in TX on December 21, 2014, 02:11:27 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.
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Jon H.
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