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  1. mabrungard

    Water treatment

    Unless you are brewing fairly dark beers and your tap water has low alkalinity, you won't typically need to add alkalinity. In addition, chalk does not provide appreciable alkalinity to water or the mash since it is very slow to dissolve and REQUIRES an acid in order to dissolve. In practice...
  2. mabrungard

    No acid malt - can I use an acid rest?

    You need to know your alkalinity and the rest of the water quality parameters first. If you have little alkalinity, then an acid rest could provide the acidity needed to reach a proper mash pH. But if the water has significant alkalinity, the acid rest won't dent it without allowing hours or...
  3. mabrungard

    Moto gp

    It was interesting that the Yamaha's were all well suited to that track and the Honda's couldn't surmount them. Vale certainly schooled Marky Marq. It's too bad that Dovi couldn't convert that great starting gird position into something more respectable. He must have had a call from Stoner...
  4. mabrungard

    hard water area

    Burton water is 'rock hard' with total hardness in the 850 ppm range. Most of its hardness is permanent hardness which means that the calcium and magnesium are paired with high concentrations of chloride and sulfate. In the case of Steve's water, the fact that it becomes murky when heated...
  5. mabrungard

    heating element control

    Everything you need to enable a reduced power output is here: http://www.homebrewtalk.com/f170/pwm-sh ... ow-221301/ Enjoy!
  6. mabrungard

    treating water with sodium met causing egg smells during fer

    How much copper metal is there in your brewing system? Copper contact with wort during either mashing or boiling will dissolve some copper into the wort. The copper is useful in complexing with sulfides from the wort, removing them from the equation. If it continues, you might consider...
  7. mabrungard

    Reverse Osmosis

    RO is not completely devoid of ions. Its very very low in ions. You would be wise to add calcium and other ions to give the wort some nutrients. If your tap water is otherwise pleasant tasting, you may find that blending portions of RO and tap water will be beneficial to brewing. If you know...
  8. mabrungard

    PH Out of Control

    If this cider was made with fresh juice that was not reconstituted with water, then the pH should naturally fall into an appropriate range. If this was made with concentrate and the tap water has high alkalinity, then its possible that there is too much alkalinity in the water to allow the...
  9. mabrungard

    CRS and Gypsum etc

    Knowing what is in your water is the first step in deciding how much more ionic content you can add. Testing for alkalinity is a good start, however, overdosing on any of several ions can leave you with a minerally or off taste. Do be careful with CRS since its adding a lot of chloride while...
  10. mabrungard

    Mash Acidity

    Depending on the starting water quality, the advice above can quickly lead to minerally flavor in beer. AMS and CRS can overdose the water with chloride and continuing to dose the water with calcium chloride could further that potential fault. Be careful with the total sulfate and chloride...
  11. mabrungard

    Mash Acidity

    The best way to manage mash acidity is to know what your water quality is and use an appropriate model to predict how that water will mesh with your grist. The acidity of malts is moderately well known and they fall in fairly narrow ranges based on color ratings and malt type. Bru'n Water is...
  12. mabrungard

    Perle hops

    Perle is my main bittering hop for my Sierra Nevada PA clone. Quite nice.
  13. mabrungard

    Are SS cam locks worth it? how good are Polypropylene

    I incorporated SS camlocks into my system almost a year ago and have been pleased. I don't use that in all locations though. I'm not confident that I could trust them on the suction side of my pump, so I just use barb fittings and hose clamps there. I'm not saying that camlocks would leak...
  14. mabrungard

    Water Alkalinity measurements after boiling

    Yes, even though you can't see the chalk particles, there is a possibility that they were still suspended in the 'clear' water. So that could explain the result. Thank you very much for your experiments. By the time the water reaches a boil, the solubility of the CO2 is very low. But it...
  15. mabrungard

    Water Alkalinity measurements after boiling

    As many know, boiling a water with high Temporary Hardness can be used to reduce hardness and alkalinity. The reported practical lower limit for alkalinity is somewhere between 50 and 65 ppm (as CaCO3). I was wondering if any brewers have performed alkalinity testing of their post-boiled water...
  16. mabrungard

    Water from bottles or tap?

    When brewing with malt extracts, using water with low mineralization is preferable. That is because the extract already contains a measure of minerals from the maltster's water supply. Distilled or RO water are examples of low mineralized water, but there may be other sources locally (maybe...
  17. mabrungard

    Hoppy Black Ale Water Treatement

    The beer flavor is likely to be a little more tart and sharp and the body will be reduced due to the wort being more fermentable. It will still be beer and be drinkable. Just not quite what you may have hoped for. This issue with setting the appropriate RA for the mashing water and matching...
  18. mabrungard

    Astringency? Mash Ph?

    No, the Campden takes chlorine compounds, not chloride. It actually converts those chlorine compounds into chloride. But since chlorine compounds (disinfectants) are only present at around 2 ppm, the amount of chloride added from the reaction is somewhere around 2 ppm too. Not enough to...
  19. mabrungard

    Astringency? Mash Ph?

    Yes, a drying sensation on the top and back of your palate are signs of tannin astrigency. Tannins are extracted when the mash pH rises about about 5.8. Mash temperature above 170F also tends to exacerbate tannin extraction, but its mostly pH that does it. The high mash pH will typically then...
  20. mabrungard

    Confusing Water Report

    Unfortunately Oldjiver's report is a little dodgy on a few parameters. The single alkalinity result is pathetic and the few calcium results are disappointing. I get high confidence for the Na, Mg, SO4, and Cl results, but the low number of Ca and Alk results provides little confidence. A...
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