Hello,
I am interested to hear from others on what adjustments, if any, they make to their water in the brewing process.
I have read of some making adjustments to the water before the dough in and then others that note they adjust the PH during the mash.
Andrew C.
Water/Mash adjustments?
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Re: Water/Mash adjustments?
Since I use RO water for all-grain I have to make salt additions for both the mash tun and the boil kettle every time. Books like Designing Great Beers, and How to Brew have great info on profiles for different styles and also in figuring out what PH and hop perception should be even before you start your batch.
Re: Water/Mash adjustments?
Adrew,
Depends on where you live and what your water source is like. You can get a water report (usally quarterly) from your local water district on the web. This can be your starting point based on what the composition of your water is. Also be away, just because the report quoted XYZ, by the time it get to your tap, it may have drifted (they test the water at the source and allso at a number of random endpoints.
Some chose to use reverse osmosis (RO), which will remove most dissolved metals and chemicals to which they rebuild the chemical composition. others will buy distilled water for brewing.
All these are fine. Just have to figure out what your water is like and more importantly, how it will effect each type of beer you brew.
Beer (or more precisely, yeast) likes an environment around 4.8 - 5.6 pH depending on the strain. as the yeast does its thing, the pH of the beer will drop by as much as a couple of points (again depending on the yeast and type of beer). By adding a buffer or other chemicals, one can keep the beer in the yeast's optimal growing range during the fermentation process.
The tap water here in Lenexa is pritty good, so i just add a bit of 5.2 PH buffer to my mash to keep it simple. I also run my water through a 2 stage charcoal filter system to get rid of the chlorine and any disolved solids. This has worked well for me and if the beer is a bit diffrent from it brothers and sisters, it is a "special addition" as Swagman puts it.
Jason .
Depends on where you live and what your water source is like. You can get a water report (usally quarterly) from your local water district on the web. This can be your starting point based on what the composition of your water is. Also be away, just because the report quoted XYZ, by the time it get to your tap, it may have drifted (they test the water at the source and allso at a number of random endpoints.
Some chose to use reverse osmosis (RO), which will remove most dissolved metals and chemicals to which they rebuild the chemical composition. others will buy distilled water for brewing.
All these are fine. Just have to figure out what your water is like and more importantly, how it will effect each type of beer you brew.
Beer (or more precisely, yeast) likes an environment around 4.8 - 5.6 pH depending on the strain. as the yeast does its thing, the pH of the beer will drop by as much as a couple of points (again depending on the yeast and type of beer). By adding a buffer or other chemicals, one can keep the beer in the yeast's optimal growing range during the fermentation process.
The tap water here in Lenexa is pritty good, so i just add a bit of 5.2 PH buffer to my mash to keep it simple. I also run my water through a 2 stage charcoal filter system to get rid of the chlorine and any disolved solids. This has worked well for me and if the beer is a bit diffrent from it brothers and sisters, it is a "special addition" as Swagman puts it.
Jason .
BEFORE THERE WAS MATHEMATICS, RELIGION, PHILOSOPHY OR CULTURE...THERE WAS BEER.
In Primary:............. None (how sad is that?)
In Secondary:..........None...see above
On Tap: ..........Barley Wine from 2006, BGSA from 2006...
In Primary:............. None (how sad is that?)
In Secondary:..........None...see above
On Tap: ..........Barley Wine from 2006, BGSA from 2006...
Re: Water/Mash adjustments?
Thanks for the insight fellas!
Andrew C.
Andrew C.