Do you get the same Manchester water as me?
Water Chemistry!
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Do you get the same Manchester water as me?
Bunglebrewsbeer
Landlord.
I guess so. Only down the road.
Well Marble add just gypsum to pale beers, and nowt to dark beers. And I spoke to an ex brewer from the Moorhouse brewery who was brewing in a Manchester microbrewery and he said gypsum was all that was needed and said Manchester water is fantastic for brewing. SO, with my chemistry credentials being similar to yours, I've decided to go with their expertise! Marble makes some of the best beers around, especially the pale ones.
Bunglebrewsbeer
Landlord.
Sorted well I always chuck a teaspoon of gypsum in pre grain then one after.
rodabod
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Marble are the business. Haven't tried any properly dark beers by them yet though.
The dark beers are ok but not really special in my experience. Their pales are the dog's...
Found my water report, 247ppm caco3. Presumably then I need about half a ton of that crs stuff?
MyQul
Chairman of the Bored
Not really. My I didn't make a note of how much CRS I used but I think it was only something like 20ml-30ml. Wasn't loads. Word of warning. My (out of date) water report says 220ppm but when I tested my water myself if was 188pm
geetee
Landlord.
Just remember that it is the Total alkalinity level that is important and not the carbonates. Some water reports have carbonates but there is no legal requirement to report Total alkalinity although some may do so.
if alkalinity is not reported then ask them if they have this or use Salifert test but do not use the carbonate readings as this is not the same.
if alkalinity is not reported then ask them if they have this or use Salifert test but do not use the carbonate readings as this is not the same.
rodabod
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One thing which I think is worth mentioning here, which I touched on earlier, is that I think that apart from the chemistry and interaction with the yeast, the salts also contribute flavour. Taste the water after you have adjusted it.
I hav often thought that London water tasted like someone had put a pinch of table salt in it, and for some beers this may have a positive impact on the malt flavour. But then for something as light and pure as a lager, it could be perceived as awful.
I hav often thought that London water tasted like someone had put a pinch of table salt in it, and for some beers this may have a positive impact on the malt flavour. But then for something as light and pure as a lager, it could be perceived as awful.
MyQul
Chairman of the Bored
Tasting the water after making adjustments is a great tip. Something I've never thought of doing but be doing so from now on
geetee
Landlord.
As I posted earlier chlorides and sulphates will affect the flavour of your beer.
Sulphates enhance the bitterness and chlorides the sweetness and mouthfeel.
Together you will get a much better beer, sort of the difference between a kit beer and a real beer.
Sulphates enhance the bitterness and chlorides the sweetness and mouthfeel.
Together you will get a much better beer, sort of the difference between a kit beer and a real beer.
cheshirehomebrew
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This is what the water report said about my postcode
err its not particularly helpful really !!
Water source
The water supply to this area comes from the Lake District, local reservoir sources and groundwater sources.
Water quality
The water supply to this area can vary in hardness from very soft to moderately hard. The supply is low in naturally occurring fluoride and is not artificially fluoridated. For further information see link on left "my drinking water quality".
Yeah your water source switches, not ideal I guess. You never know what water you are getting on any particular day. Solutions are probably testing on brewday, or using bottled water from the supermarket?
My supply is "from the Lake District and from local reservoir sources." So i'm probably in the same boat, depending on where the local reservoir water comes from. Though the averages for all the mineral contents are all extremely low so I'm hoping they are always pretty low.
Bunglebrewsbeer
Landlord.
Maybe a tad biased but Upto now every ale I've made has tasted very good. So I shall continue doing what I've been doing for now. Bit of gypsum and hunky dory.
rodabod
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At least it explains the bread-y flavour.
And the lingering womble aftertaste
mirsultankhan
Landlord.
On the side of my brupaks calcium chloride as well as other stuff just came through the post it reads,
INSTRUCTIONS
Dry water treatment salts are difficult to dissolve in water. It is preferable therefore to mix the salts into the dry grist prior to mashing. Extract brewers should add the salt directly to the copper at the beginning of the boil.
What is the meaning of this outrage? all my calculations are based upon treating the entire 32-34 litres of water that I usually need to make 23 litres of beer. Does this mean that we need to make a calculation for the mash and a separate calculation for the boil? why are they difficult to dissolve. whats makes it easier for them to dissolve. Any ideas?
INSTRUCTIONS
Dry water treatment salts are difficult to dissolve in water. It is preferable therefore to mix the salts into the dry grist prior to mashing. Extract brewers should add the salt directly to the copper at the beginning of the boil.
What is the meaning of this outrage? all my calculations are based upon treating the entire 32-34 litres of water that I usually need to make 23 litres of beer. Does this mean that we need to make a calculation for the mash and a separate calculation for the boil? why are they difficult to dissolve. whats makes it easier for them to dissolve. Any ideas?
Surely it just means AG brewers add to the mash. For the total quantity of water used. Extract brewers don't mash, so add it to the boil.
