Water Hardness and The Krausen

[MyQul]

I often read other forum members reporting their beers climbling out the FV, especially stouts. I regularly make stout as it's probably my favourite beer style (made one yesterday, as a matter of fact). But have never experiences a very thick krausen let alone one trying to get out of the FV.

I've been reading about water treatment on and off for the past few weeks and discovered that the reason that hard water if called hard is because its 'hard' to get a lather going with soap. So this got me thinking, seeing as though a krausen is a bit like a lather, does the fact I have hard water prevent large krausens forming with my water? Just a thought. :idea:
( I am aware there are lots of different factors going into the formation of a krausen, in particular yeast strain btw)

 

[rodabod]

I've done pale beers with soft bottled water and didn't get much of a krausen with that either. I usually get 10-20mm.

The only time I've had high krausens is with more viscous beers like imperial stouts.

 

[Bevvied]

I often read other forum members reporting their beers climbling out the FV, especially stouts. I regularly make stout as it's probably my favourite beer style (made one yesterday, as a matter of fact). But have never experiences a very thick krausen let alone one trying to get out of the FV.

I've been reading about water treatment on and off for the past few weeks and discovered that the reason that hard water if called hard is because its 'hard' to get a lather going with soap. So this got me thinking, seeing as though a krausen is a bit like a lather, does the fact I have hard water prevent large krausens forming with my water? Just a thought. :idea:
( I am aware there are lots of different factors going into the formation of a krausen, in particular yeast strain btw)

Have you ever considered using RO (reverse osmosis) water for a brew? Even for just experiments sake? If you live in a hard water area, pretty much any tropical fish shop of note will sell it. Shouldn't be any more than the cost of cheap mineral water either.

 

[DoctorMick]

My last two stouts have blown the lid off the fv, never considered the water as a factor. I need to get a handle on water treatment so next time I do a stout I'll try and adjust the hardness and see if the same happens.

 

[MyQul]

Have you ever considered using RO (reverse osmosis) water for a brew? Even for just experiments sake? If you live in a hard water area, pretty much any tropical fish shop of note will sell it. Shouldn't be any more than the cost of cheap mineral water either.

I've recently started adjusting my water alkalinity with CRS (mixure of acids) for beer style. I don't need to do it with milds/porters/stouts as my dark beers are fine just using tap water. I just do water treatment for my bitters/pale ales