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Post by buscotucky on Jun 4, 2020 6:48:42 GMT -6
Got my well water tested at Ward Labs...guess I'll need to do some homework to figure out how to apply this. Thoughts?
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Post by zymot on Jun 4, 2020 7:03:40 GMT -6
Simple Homebrewing by Drew Beechum & Denny Conn. The section "Simple Water" alone is worth the price of admission.
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Post by bklmt2000 on Jun 4, 2020 7:10:28 GMT -6
At first glance, it looks like the flavor ions (chloride, sulfate, and sodium) are a bit low, but that's easily remedied with salt additions.
Calcium is decent at 60+ppm; the alkalinity is a bit high, but can be neutralized with lactic or phosphoric acid.
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Post by Ken on Jun 4, 2020 7:22:18 GMT -6
This is actually nice brewing water. You want LOW numbers because it's easier to add things than take them away. The only sticky spot is the bicarbonate. Mine is 138ppm and I consider it "high" although I have seen people with 400ppm. You will want to use lactic acid (or other acid) to neutralize that number because getting your mash pH could be tricky. Bicarb makes it tricky to get your pH where you want it because it's a 'buffer'. The calcium is in a good spot. The sulfate and chloride are low but calcium sulfate (gypsum) and calcium chloride are in most brewers' arsenals. You may already know this but chloride creates a soft, full, round and smooth character in beer while sulfate creates a more crisp and dry character. You never want to have a ton of one and very little of the other but you can push the character to one side or the other based on the style. If you were to post a style that you wanted to make, the crew here could give opinions on what they would do. Also, check either Bru'N'Water or EZ_Water... it will tell you how much acid you may need in your mash to get to a reasonable pH. Cheers Busco.
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Post by buscotucky on Jun 4, 2020 7:37:37 GMT -6
Thanks all! Plugging in to Bru'N'Water now.
I got a ph meter for Christmas, so have been adding lactic acid to adjust ph but will be nice to know what else is needed to get the best results.
Next beer will be a NEIPA (again, lol) then probably a foreign export/tropical stout.
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Post by drez on Jun 4, 2020 7:46:17 GMT -6
Thanks all! Plugging in to Bru'N'Water now. I got a ph meter for Christmas, so have been adding lactic acid to adjust ph but will be nice to know what else is needed to get the best results. Next beer will be a NEIPA (again, lol) then probably a foreign export/tropical stout. Something to think about with your NEIPA water is uping the Na. I know many will say no do not do this but it works well in the style to have a bit more Na in there. What have you been doing for your NEIPA water to date? |
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Post by buscotucky on Jun 4, 2020 8:02:05 GMT -6
Thanks all! Plugging in to Bru'N'Water now. I got a ph meter for Christmas, so have been adding lactic acid to adjust ph but will be nice to know what else is needed to get the best results. Next beer will be a NEIPA (again, lol) then probably a foreign export/tropical stout. Something to think about with your NEIPA water is uping the Na. I know many will say no do not do this but it works well in the style to have a bit more Na in there. What have you been doing for your NEIPA water to date? Other than the acid addition for ph, I've added a little calcium chloride - had read that was a common addition, so took a shot.
What level of Na?
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Post by drez on Jun 4, 2020 8:07:45 GMT -6
Something to think about with your NEIPA water is uping the Na. I know many will say no do not do this but it works well in the style to have a bit more Na in there. What have you been doing for your NEIPA water to date? Other than the acid addition for ph, I've added a little calcium chloride - had read that was a common addition, so took a shot.
What level of Na?
around 70 PPM I think for a NEIPA to be right you need to have some Sulfate in there along with the calcium. Personal preference I know. My last NEIPA, the one I just posted in the pictures thread, had SO4 at 86 PPM and Cl at 166 ppm. This was really good IMO. sorry for derailing this thread! |
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Post by buscotucky on Jun 4, 2020 8:18:32 GMT -6
No derail, that's helpful as it's my current holy grail to get a great neipa.
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Post by buscotucky on Jun 4, 2020 9:07:33 GMT -6
I forgot, I normally add 5 stars 5.2 mash stabilizer.
For Na additions...do you use table salt (non iodized)? Or baking soda?
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Post by drez on Jun 4, 2020 9:13:07 GMT -6
I forgot, I normally add 5 stars 5.2 mash stabilizer. For Na additions...do you use table salt (non iodized)? Or baking soda? I would ditch the 5.2. I use canning salt. |
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Post by Seven on Jun 4, 2020 9:38:36 GMT -6
I forgot, I normally add 5 stars 5.2 mash stabilizer. For Na additions...do you use table salt (non iodized)? Or baking soda? I would ditch the 5.2. I use canning salt. Canning salt is probably ideal but kosher works too. It's probably minuscule but some salts have impurities/other minerals that could lead to undesirable effects or tastes. I think baking soda would move your ph the wrong way. |
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Post by zymot on Jun 4, 2020 9:55:02 GMT -6
I forgot, I normally add 5 stars 5.2 mash stabilizer. For Na additions...do you use table salt (non iodized)? Or baking soda? I know Denny is a big opponent of 5.2 mash stabilizer. I have never heard of a homebrewer that has given it an assertive affirmative thumbs up. Hypotheticaly it could be a great product. But I do not know of any proponent of it that actually uses it. |
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Post by bklmt2000 on Jun 4, 2020 10:25:08 GMT -6
I tried 5.2 probably 14-15 years ago, for maybe 2-3 batches total, and gave up on it.
With the resources available now (internet, Denny/Drew's book, etc.) it's easier than in years past to figure out how to get brewing water dialed in.
Might take a batch or a few to dial in, but still IMO a far better way to go than using a bandaid like 5.2.
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Post by Ken on Jun 4, 2020 10:44:50 GMT -6
I tried 5.2 probably 14-15 years ago, for maybe 2-3 batches total, and gave up on it. With the resources available now (internet, Denny/Drew's book, etc.) it's easier than in years past to figure out how to get brewing water dialed in. Might take a batch or a few to dial in, but still IMO a far better way to go than using a bandaid like 5.2. Yeah, I bought some and used it a couple times. 95% of the container remained and I just found it a couple weeks ago (I think I posted about it). Finally threw it out. I have heard that kosher salt or sea salt is okay for Na additions and that anything iodized is a no-no. I have looked into Na levels in the past but I have never added "salt". The Na in my source water is 12. |
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