Derek wrote:I charcoal filter & it's fine.
Someday I'll actually install a filter on the line to the tap. Right now I'm still using a Brita! (I get it out a couple days before I brew & fill it anytime I'm in the kitchen).
If I'm only using light malts, I'll cut the hardness with some distilled water (up to 50/50). I've never done any other treatment.
pootz wrote:10 gal of filtered/spring water is cheap, use it, you'll never regret it.
We use bottled spring water or RO water to brew our fresh ground gourmet coffee or teas to make it taste as best as it can, why would beer be different?
Bonesey wrote:Hi All,
Well I'm about to take the life changing plunge into homebrewing. To those who brew using TO water is the chloramine in TO water bad enough that you must use campden tabs?
fishnerd wrote:Sierra Nevada's secret sauce is a mix of ~ 1tsp gypsum (CaSO4) and .25tsp calcium chloride (CaCl2) for a 5 gallon all-grain batch. Gypsum lowers the mash pH (a good thing) and helps with hop extraction in hop-forward beers, so you can play around with the salts to get a particular flavour profile.
markaberrant wrote:fishnerd wrote:Sierra Nevada's secret sauce is a mix of ~ 1tsp gypsum (CaSO4) and .25tsp calcium chloride (CaCl2) for a 5 gallon all-grain batch. Gypsum lowers the mash pH (a good thing) and helps with hop extraction in hop-forward beers, so you can play around with the salts to get a particular flavour profile.
Yes, but they are using municipal water, and from what I recall they are only running it through charcoal and micro filtration, so there is already minerals present. When I brewed a baltic porter there, I don't believe we added any salts. Pretty sure they only add salts to the hoppy beers.
fishnerd wrote:I pulled the salt info from January's Zymurgy, so YMMV The writer seems to suggest that all their water is treated with salts, and the included "Beer Camp" recipes use RO + gypsum and calcium chloride. FWIW, RO + the salts makes for some yummy beer, and my mashing seems to get better results with RO + salts than with RO alone.
markaberrant wrote:Hey fishnerd, just wanted to follow up that SN absolutely does not follow the pratice described in Zymurgy. They may add gypsum and/or calcium chloride, it depends on the recipe. For the Baltic Porter we added a touch of calcium chloride to soften things up, but that is it. And they do not use RO water (although they used to, and may again in the future).
fishnerd wrote:I did some nosing around, and it looks like they draw their water from an aquifer, so their water is probably pretty stable to begin with, making it straightforward to monkey around with. Unlike Toronto's ... or Regina's.
I remember the brown sludge from the "water" fountains at my elementary school in Regina.
I like using RO water since Toronto's water is variable (its TDS bounces between 200 and 300), and it gets a pronounced algae funk in the fall.
Cool stuff that you got to go to Sierra Nevada
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