Beer Forum

I use a 50/50 mix of RO to tap water. I am also no expert in reading water profiles, but since I've started doing that, my beers have improved noticeably. There seems to be a balance there that, although I don't completely understand it, works well for just about any beer I brew. I do think that if I spent more time on learning water chemistry I would probably be brewing even better beer, but I'm not getting any complaints. That's what's most important, unless you are brewing for competition.

John and Colin's book on water can be an invaluable tool. I have it, but just haven't got to curling up next to a fire with it yet.

There are a bunch of Brulosopher exbeeriments that cover the effect of water on the final beer.

http://brulosophy.com/exbeeriments/

I found then to be very interesting.

BleedingSaynt wrote:I use a 50/50 mix of RO to tap water. I am also no expert in reading water profiles, but since I've started doing that, my beers have improved noticeably.

Recommend that you order a water analysis. Ward Labs can do that for about $35.00. I have ordered their analyis for each location I have considered brewing at, and the information is invaluable!

Charlie

Maybe I'll do that. If I have any trouble understanding it, I could just post it here and someone could help, right?

That's what we are here for! Definitely get a lab report on the water you plan on brewing with, or you can simply switch to brewing with all RO water (super cheap at Walmart kiosks) and build your water profile from there. This is the route I went with as my water comes from a reservoir and can change in mineral content when seasons change. Something I did not want to have to consider every time I was configuring a new recipe.

I'm still at the point where I make many different styles. I brew almost every weekend, but I'm not done experimenting. Repeatability is one of Tasty's biggest things, but I don't find myself brewing the same beer often as of right now. That being said, how can I really get a grasp on building my own water profile from RO when each style sounds like it needs a specific one? It sounds pretty overwhelming. I'm an information whore, but Palmer's water book might be a little over my head. That's the biggest reason why I've stuck with the 50/50 RO to tap. Is there a water build that works for "most" styles?

Check out the Brun water website. There is a lengthy (but good) read on water quality and treatment. This can help put your mind in the right direction for learning better how to treat your water for different styles. Then download the spreadsheet where you can plug in your water profile you are working with (once you get a wards water test report). The spreadsheet can help you hit a desirable mash pH with salt additions (gypsum, calcium chloride, baking soda, etc) per beer color and style which can greatly improve the quality of your final product.

Thanks!