Author Topic: RO water good for making beer?  (Read 11640 times)

Offline ynotbrusum

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Re: RO water good for making beer?
« Reply #30 on: July 10, 2020, 10:27:06 am »
Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.
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Offline fredthecat

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Re: RO water good for making beer?
« Reply #31 on: July 10, 2020, 11:13:35 am »
Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.

he says "Seeing as they were fermented with Kveik, I expected pungent fruit notes and was surprised by how clean they turned out. "

fruit notes? clean?

I can not take those exbeeriments seriously at all anymore.

If he wants to test this variable anyway, why use kveik yeast? Why such a pale beer.

Offline denny

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Re: RO water good for making beer?
« Reply #32 on: July 10, 2020, 11:15:01 am »
If he wants to test this variable anyway, why use kveik yeast?

Certainly wouldn't be my choice.
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Offline Wilbur

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Re: RO water good for making beer?
« Reply #33 on: July 13, 2020, 10:02:21 am »
Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.
Why would kveik mask the effects of mineral additions? I think the mash pH should be good as kveik typically drops beer pH a bit more than other yeast strains.

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Offline denny

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Re: RO water good for making beer?
« Reply #34 on: July 13, 2020, 10:30:25 am »
Plus, the mash was not otherwise acidified (it was at something like 5.66 or so), and a Kviek yeast was used, which may have masked the subtle differences from the mineral additions that were made.  Or so I think should be considered in the data point.
Why would kveik mask the effects of mineral additions? I think the mash pH should be good as kveik typically drops beer pH a bit more than other yeast strains.

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Because of the strong flavors it has?
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