I used 100% DI water for my last batch. I used Bru'n water to calculate my mineral additions. Beer came out fantastic.Has anyone brewed an all grain batch with Distilled water? I have been doing a lot of research on what types of ph will alter each brew but if you start at a neutral ph will this affect the flavors you are going for?
https://www.homebrewtalk.com/forum/threads/a-brewing-water-chemistry-primer.198460/ ?posted by AJDelange (can't find that link at the moment)
@Dmerner23 Bru'n water is a Microsoft Excel spreadsheet based water adjustment calculator. You can check the website and see if they have a compatible version for your iPad. If not you could use the calculators on Brewers friend. That is a web based program. I'm not familiar with the brew father app, so can't give any advice there. If you can use Bru'n water, I think it's the way to go.
What would be amazing is a list of really accurate profile recipes that specifies amount of each ingredient to add per gallon of distilled/RO.
What would be amazing is a list of really accurate profile recipes that specifies amount of each ingredient to add per gallon of distilled/RO.
[...]
Or have I missed something? Does this already exist?
Hey that poster is helpful, thanks!Brewing Better Beer (Strong) and Homebrew: Beyond the Basics (Karnowski) offer 'water chemistry' profiles that are "ready to use" (using either measuring spoons or an accurate scale). I'm currently using the two profiles (hoppy, malty) in Karnowski's book to make beer that I enjoy.
I'm interested.In the early 2010s, there were a number of articles on simplified (or maybe streamlined) water chemistry. Early on I used http://beerandwinejournal.com/easy-aqua/ successfully.
At the moment, I'm finding that Karnowski's profiles work a little better for me.
If someone is interested in the longer list, I can post them here. Many are based on the article mentioned above.
the target water profiles are all pretty well established, why reinvent the wheel every time? [...] I want that for building water profiles.
Yeah, for me that would mean 50% RO and 50% over chlorinated swimming pool "tap" water. I think I'll stick with 100% RO plus mineral additions.Through experimentation, I've found that for me, using fifty percent RO water and fifty percent tap works just about right. However, I'm on a well so your mileage may vary.
what types of ph will alter each brew
BTW, I know of several craft breweries that use just city water run through activated charcoal filters to remove chlorine/chloramines and I have no complaints about their beer
Thanks. I am familiar with mash pH and all that goes along with it. Our water options at my house and my neighbor's are limited. His house is on a softener so it's out. My house water is not convenient to tote to his house and I need it tested again. It's well water that's filtered, treated for arsenic, and then carbon filtered. We are going to build the water from BeerSmith and target Mike McDole's hoppy water profile I've used in the past. It favors bitter beers and low SRM.
One more question, treat the spare water or just spare with distilled and add spare additions in the kettle?
Thanks @Yooper. I used to have all this nailed down, but it's been a few years and its on a different set-up. I am pretty sure with the built water, a conservative efficiency estimate and solid yeast pitch we should be pretty successful. My neighbor is really wanting to make a good beer. We failed 2X before but I did not know his water was softened.It doesn't matter. If you treat your mash water only, it could possibly drive the mash pH a bit too low, so then you could add the rest of the additions to the kettle or sparge water.
Thanks @Yooper. I used to have all this nailed down, but it's been a few years and its on a different set-up. I am pretty sure with the built water, a conservative efficiency estimate and solid yeast pitch we should be pretty successful. My neighbor is really wanting to make a good beer. We failed 2X before but I did not know his water was softened.
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