![]() Please be patient as more links will be added you have to start somewhere. What Did You Learn This Month? (4th Wed.) Brewing Tools/Information Tu: Tuesday Recipe Critique and Formulation!įri: Free-For-All Friday! Monthly Threads Vendors/Potential Vendors, read this before posting Daily Threads Thanks to those who commented.Welcome those of the fermentation persuasion!īefore making a post, read our posting guidelines The ultimate app for BeerSmith users - create a recipe at your desktop cloud folder, walk our the door and edit the recipe from your phone or tablet Features: - Support for beer, mead, wine and. But to tweak the process a bit I thought it would be interesting to learn which city's water profile would best suit the making of a cream ale. It also fits the pattern I've developed for brewing lighter (SRM) beers. I believe this is a good starting point because the local water had much to do with why the different styles we enjoy originated in those particular places.īack to my original question, the notion that cream ales benefit from soft water profiles agrees with my original hunch. It requires the input of a target water profile of the city where a famous beer orginated. Beersmith has a handy one that I am just starting to mess around with. Similarly to BeerSmith, here are four subsections: Equipment, Mash, Fermentation and Water. I would be reluctant to add anything to my brewing water without pushing the numbers through a brewing calculator of some sort. Dark beers are brewed with the water as-is. Light beers take some dilution with distilled water, a dash of calcium chloride and a few ml of lactic acid. Just as an FYI, your town/city may already have a public water report you can access. As for me and for the general styles of beers that I enjoy making there is very little that really needs to be added. Brewing software (Bru’n Water, Brewfather, and BeerSmith) will help you input your starting water profile and allow you to calculate additional salts as needed. That information establishes what adjustments (if any) are needed to make a particular style of beer. What I have taken away from time spent trying to sort the issue out is that you absolutely must know what your water profile is before you begin. An overview of how to use the water profile tab in BeerSmith Web to adjust your water profiles and match them for various styles of beer. I found it very helpful in getting something of a handle on it. I don't, but I fully appreciate the insight from those who do.īruin' Water is a great tool. ![]() If a person has the chemistry background to keep up with water treatment it can become a whole other hobby within this hobby. No manual fussing around with mineral additions like you have to do in Bru’n Water. You then selected your target water profile, and it automatically calculated the mineral additions for you. That is pretty much all anybody needs, but in some beers (like a stout), some baking soda may be a good idea for some, depending on their water.Ĭouldn't agree more. With BeerSmith 3.0, you entered your existing water profile, just like you would in Bru’n Water. When people post on here about off flavors in their beer, they may often say, "Well, I used epsom salts, chalk, baking soda, gypsum, and my beer tastes funny, but some recipe told me to do that!" I have only gypsum and calcium chloride in my brewery, and a bit of acid and phosphoric acid. I don't add much at all to my water- as I believe strongly that "less is more". It was so helpful to me and I highly recommend reading it to get an overview of what those items that make or break the water actually do. but there's no profile for RO water that I can see. Martin Brungard wrote a really nice, easy to understand, intro to the spreadsheet and it explains what things like calcium and sodium and bicarbonate do, and what they mean in brewing. 1 How do I put my Reverse Osmosis profile into software like Beersmith - Brad says on the blog page You can use the Tools->Water profile to start with a RO base water profile and it can calculate the additions using the calculate button in that tool. Bru'n water has a learning curve, but if you use it (it's free unless you buy the supporters version), one of the great things about it is the information on water. You can go with the basic Water Primer in the Brew Science area of the forum, or use a spreadsheet like bru'nwater to help. Adding too much will easily ruin the beer. You can always ask your local source for a report, but often they maintain the contaminates information and not the information you want for brewing. Braufessors NEIPA water profile found in the Northeast style IPA thread on HomeBrewTalk recommends calcium, sulfate, and chloride levels of 105, 120, and 120. Your local source may be able to tell you if they use chloramines or chlorine (and that's also important for treating your water) but for more helpful information, you may have to go to Ward Lab. They have a "household minerals test" called something like W6 that is about $26 and it's all you need. ![]() Like Puddlethumper said, send a sample of your water to Ward Lab.
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