Most recent activity
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It's only a few grams of various salts to change the mineral content of 23L of water. Maybe a little bit of acid to lower the alkaline content.
But as you get in to how it effects the grain in the mash... I'm too much engineer / science nerd to ignore it. I probably should stop reading the books about it.
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Each style of beer has it's own mineral content. Burton water is great for 'English' beer but if you are brewing a Guinness Clone you want Dublin water.
Big breweries base their beers on their water. I'm trying to copy them so I'll have to adjust the water that comes from my tap.
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Must admit that Reverse Osmosis seems the best way to get the chemistry sorted. Gives a neutral start point to then go forward.
Don't forget that stouts and porters work better with hard water than soft.
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Can be listed as Ca(HCO3)2 but you can convert it to Carbonate via calculation.
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The GF app has a beta water correction system in it.
If you email your local water supplier and ask for a water report they will send you a couple of pages of details.
You'll only need a few results from it (just certain mineral concentrations) .
The problem is getting the CaCO3 reading as they sometimes give hardness in a different format.
Have a look on the Brewer's Friend website, they may have a report on there for your supplier / area.
Then it's just adding chemicals to the mash and sparge water.
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Gotta love having a local brew club.
The split has arrived, should keep me busy for a while.
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I've got the nibs. Probably not going to put 1.5kg in after reading various Web stuff.
Now looking at 350g but going to add vanilla and soak it in dark rum before it goes in the secondary.
Should be around 11%.
It was going to be a 'salty chocolate balls' stout but I've changed my mind...
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This may of been already posted but what the hell.
What's the difference between a well-dressed man on a unicycle and a poorly-dressed man on a bicycle?
Attire.
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How long was it in the primary? I've got 1.5kg of cocoa nibs to add hopefully next weekend.
Don't know. Do Fullers do clones?
I'd guess Big Brewers stick with their water and own it. Maybe adjust the grain rather than water just for cost and ease. Surely when you brew on that kind of scale you can afford to?
I just want to brew 'all-the-things' and less than 5g of CaCl2, MgSO4, CaSO4 and Latic Acid is good enough for me.
But, at the end of the day, I'm brewing for myself. I like my beer and that's how I roll.
If I was trying to sell it I'd be fucked. 🤣