Tommo 2
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If you take a look,I think you’ll find that it does contain a water treatment plus as you say nutrient and vitamins
Treating water for kits...quick answer please!
- Thread starter Clint
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Not really. I think you may only add to the complexity of water treatment with that view. This is a nutrition addition that reacts with the water (obvs) to assist fermentation.
Water treatment is typically much sooner than that... Mashing.
INGREDIENTS....
Yeast Hulls (yeast cell food)
Zinc (nutrient for fermentation)
Magnesium Sulphate (Epsom salt - calcium for yeast)
Di-ammonium Phos (nutrient)
Vitamin C
Vitamin B1
Calcium Pantothenate ( B5 vitamin)
Folic Acid ( B5 vitamin)
Niacin ( B5 vitamin)
A better term might be fermentation aid /nutrition additive. Similar to Fermaid™ products produced by Lallemand.
It isn't really water treatment to build a water style. Certainly Lincolnshire "rock hard" won't be changed by this addition. For that you would need about 15ml of AMS ( mashing not kits )
But each to there own, of course.
Clint
All these long answers all you need for kits are Campden tablets.
All these long answers all you need for kits are Campden tablets.
Clint
I'm still doing kits along with the AG,
For the kits
Campdon tablet for the cold water you'll be adding to the kit.
Swap out the kit yeast for 1 you like or know.
Mix the dry dme in the bottom of your fermentation bucket etc with boiled water and mix till the clumps have gone, pore the LME from the tin into this add more hot water to rince tin out, mix well, add cold water upto where kit says(should be in yeast pitching temp after this) pitch yeast.
The only other thing I do is adjust for the chloride sulphate ratio and I usually add 5g of calcium chloride to ballance the ratio
I'm still doing kits along with the AG,
For the kits
Campdon tablet for the cold water you'll be adding to the kit.
Swap out the kit yeast for 1 you like or know.
Mix the dry dme in the bottom of your fermentation bucket etc with boiled water and mix till the clumps have gone, pore the LME from the tin into this add more hot water to rince tin out, mix well, add cold water upto where kit says(should be in yeast pitching temp after this) pitch yeast.
The only other thing I do is adjust for the chloride sulphate ratio and I usually add 5g of calcium chloride to ballance the ratio
Bitter_Dave
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As I understand it, if you are brewing a kit you only need to use Camden tablets if you have noticeable levels of chlorine (or equivalent). I don't, so I don't use them. Issue about very hard water is different, and I don't know what the answer is to that one, but I would not be surprised if it had some kind of effect on the end product.
I'm quite good at mixing up kits ....I've done probably about 100...but as said never,ever treated the water,not even Campden tab.
I do treat my AG water. One of the main reported reason for homebrew off tastes is water or rather the chlorine or whatever is in it to start. So my initial starting point was to at least remove chlorine which then got me thinking of adding my usual salts and acid as I do mash and full water (sparge) treatment when brewing AG.
We'll soon find out. As long as it doesn't poison me it won't be wasted.
I do treat my AG water. One of the main reported reason for homebrew off tastes is water or rather the chlorine or whatever is in it to start. So my initial starting point was to at least remove chlorine which then got me thinking of adding my usual salts and acid as I do mash and full water (sparge) treatment when brewing AG.
We'll soon find out. As long as it doesn't poison me it won't be wasted.
