The importance of water chemistry and how to change it

[robcoombs]

http://inboundsbrewing.com/practical-low-cost-water-adjustment-for-all-grain-brewers/

[Two Wheeler]

That's one of the better write ups I've read on the subject

[shazapple]

I spoke with RPC on the phone and I'm going to head up sometime this week to get a PWI (Potable Water Inorganic) sample kit.

[nagirroc]

Good write up. I have been researching this topic for the past two weeks as I have an astringent/bitter flavour that I have seen in a couple of my recent pale beers. My best suspect at this point are tannins extracted because of my hard water. In the article they say "there's not much saving it aside from an expensive RO filter".

From what I have read I should be able to use my well water (with extra work). I will test by doing a side by side. Batch one will be with RO water adjusted for minerals and PH and batch two will be my hard well water adjusted for minerals and PH, boiled, cooled and decanted. Will let you know.

[Roger]

I've noticed an improvement in most of my beers after I started playing with my water. But it's not always perfect. I rely on the software to estimate the PH but sometimes I think it's off. I should probably pick up a pH meter.

[shazapple]

I got the report back last week for my well water and it seems like it is fairly clear on all fronts, although a bit hard. I set it up in Brewers Friend for a "balanced" profile
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=08NX70P

According to that I'd need ~1tsp of gypsum and 7ml of lactic acid (for a lighter beer, for a stout it would be half the lactic acid). Does this sound reasonable? The other additions seem so small; is it worthwhile even including anything under half a teaspoon?

[Two Wheeler]

I would say follow the instructions, 2g in 5 gallons can make a noticeable difference I think. To help with accuracy, I bought the scale below which measures in tenths of grams.

https://www.amazon.ca/American-Weigh-Scales-Digital-Pocket/dp/B0012N1NAA/ref=sr_1_4?ie=UTF8&qid=1458053971&sr=8-4&keywords=american+weigh+scales

[nagirroc]

What calculators are people using?

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/
http://www.ezwatercalculator.com/
https://sites.google.com/site/brunwater/
http://howtobrew.com/book/section-3/understanding-the-mash-ph/residual-alkalinity-and-mash-ph
....

Has anyone compared the predicted pH against actual pH readings?

[robcoombs]

I use the ezwatercalculator

[shazapple]

I use Brewers Friend for my recipes so I have my water profiles setup in that too. It gives similar numbers as the Brunwater spreadsheet.

[nagirroc]

So IONs in your mash or beer?

When adding salts to adjust Ca, Cl and SO4 are you targetting ION amounts in your mash or in your overall beer?

In the case of your overall beer are you accounting/adjusting for boil off?

Any info you can send my way is greatly appreciated.

[robcoombs]

I only adjust for my strike and sparge water, so essentially your mash. There are numerous calculators online, simply plug in your water report and what you want it to be. It will tell you exactly how much of each to add to both strike and sparge water.

Sent from my LG-D852 using Tapatalk

[nagirroc]

I use brewers friend and adjust strike water for pH and total water for Ca, Cl and SO4. But today i was thinking that is total water before boil off. On 7.5 gallon pre-boil with 1.5 gallon boil off that is a 20% increase in ions in the finished beer. Seems significant, so I was wondering what others target. Maybe it matters not.

[robcoombs]

I think water chemistry is another aspect of brewing you can over think on. Yes, it is important, but I believe the important thing is to adjust and find levels that you find gives you better beer. The adjustments are more recmmendations rather than absolute. With hoppy beer especially Ca, Cl, and SO4 ratios have changed quite a bit in recent years.