Author Topic: Adjusting my RO Water  (Read 583 times)

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Adjusting my RO Water
« on: July 17, 2017, 08:53:29 AM »
I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.

Offline zwiller

  • Brewmaster
  • *****
  • Posts: 517
    • View Profile
Re: Adjusting my RO Water
« Reply #1 on: July 17, 2017, 09:15:45 AM »
Measure TDS recently? 
Sam
Sandusky, OH

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #2 on: July 17, 2017, 09:43:26 AM »
Yes, every time.  Usually under 10.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6452
    • View Profile
Re: Adjusting my RO Water
« Reply #3 on: July 17, 2017, 11:00:39 AM »
Any rust or iron in your system? Even a small bit in the kettle can cause and off flavor.

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #4 on: July 17, 2017, 11:09:51 AM »
Nope, my water is pretty darn good as it is for many beers.
I keep wondering if my ph meter is off though I've got 2 and they both read very similar. 
I've wondered if there is a slight infection going on to cause an off flavor and may try some Iodopher instead of Star San next brew day just in case something funky has visited.
I keep a very clean brew shop and never have had an infection. Got a keezer to keep the ferementers at 65-66 so I don't believe either of those are the culprit.
Still very drinkable.

Offline zwiller

  • Brewmaster
  • *****
  • Posts: 517
    • View Profile
Re: Adjusting my RO Water
« Reply #5 on: July 17, 2017, 12:02:04 PM »
What is you mash pH target? 
Sam
Sandusky, OH

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #6 on: July 17, 2017, 12:06:46 PM »
5.3-5.35

Offline kramerog

  • Senior Brewmaster
  • ******
  • Posts: 1688
    • View Profile
    • My LinkedIn page
Re: Adjusting my RO Water
« Reply #7 on: July 17, 2017, 01:12:36 PM »
The hashness could be coming from excess magnesium in the epsom salts.  What levels of magnesum do you have?

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #8 on: July 17, 2017, 01:22:23 PM »
Thanks for the idea.  My year old water report shows 11 ppg magnesium. I've not idea what the RO filter removes and many of my beers I add 2-4 grams of epsom depending on the grist.

Offline zwiller

  • Brewmaster
  • *****
  • Posts: 517
    • View Profile
Re: Adjusting my RO Water
« Reply #9 on: July 17, 2017, 01:30:40 PM »
RO should get take most Mg that is present in tap out.  That sounds like a bit much.  How much ppm Mg does BNW show?  Over 30?  I never use epsom and use gypsum (ALOT) to sulfate load for IPA. 
Sam
Sandusky, OH

Offline curtdogg

  • Brewer
  • ****
  • Posts: 321
    • View Profile
Re: Adjusting my RO Water
« Reply #10 on: July 17, 2017, 01:32:39 PM »
I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.
FWIW, my Sulfate/Chloride Ratio is 5.3,
I get 221ppm from gypsum and 41ppm from Epsom salt. I get  45ppm chloride from CaCl and 4ppm from RO water then I use Lactic acid to bring the mash pH down to 5.3

Sent from my SM-G930P using Tapatalk


Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #11 on: July 17, 2017, 01:38:02 PM »
Won't overcarbing possibly give a twangy, metallic taste?  On a few of these I did set rate up to 30 psi for 24 hours then down to serving psi.  It certainly doesn't feel overcarbed.
But the most recent batch I brewed I tasted before I kegged and it was milder but it was still there. 

I'm definitely trying a few new things this weekend to see if there's a difference.  Lactic acid being one and I may shoot for a higher ph to see how that works out.

Thanks for all the help.

Offline beerlord

  • Cellarman
  • **
  • Posts: 75
    • View Profile
Re: Adjusting my RO Water
« Reply #12 on: July 22, 2017, 08:18:52 AM »
Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6452
    • View Profile
Re: Adjusting my RO Water
« Reply #13 on: July 22, 2017, 08:31:27 AM »
Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l
Shouldn't be needed with RO if your concern is chlorine or chloramine.

Online hopfenundmalz

  • I must live here
  • **********
  • Posts: 8339
  • Milford, MI
    • View Profile
Re: Adjusting my RO Water
« Reply #14 on: July 22, 2017, 01:06:36 PM »
Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l
RO systems have a carbon filter element to remove chlorine and chloramines, cause chlorine will eat through the membrane, rendering the filter ineffective. So you don't need it for RO.
Jeff Rankert
Ann Arbor Brewers Guild
AHA Governing Committee
BJCP National
Home-brewing, not just a hobby, it is a lifestyle!