pH Stabiliser

[Pale_Ale]

Hi chaps,

I'm sure all you AG brewers are onto this but I'm just wondering whether anyone has tried it in extract brews to improve the water quality over tap water?

http://www.craftbrewer.com.au/shop/details.asp?PID=2538

For the low cost, it seems like a great way to ensure water quality in your brew and get more consistent results with hop utilisation.

[drsmurto]

I dont see the point for extract, you arent mashing anything so pH is irrelevant.

You are an Adelaide boy - do you use the tap water (filtered/unfiltered) or rainwater?

Have a read of the section on water for extract brewing by John Palmer

[Pale_Ale]

Palmer is always good for a re-read and refresher.

I guess there wouldn't be a discernable benefit, besides maybe a small difference in hop utilisation and slightly more consistent results from recipes.

I use a combination of straight tap water, filtered tap water and boiled tap water. If it's a pilsener I'll filter it all, if it's stout I won't bother.

Still, it's cheap enough, I think I'll give it a shot. At $6 for a tin that will last you forever I'm happy to take the risk

[drsmurto]

You would be better off buying some CaSO4 (gypsum) for hoppy beers to accentuate the bitterness.

Good old table salt for rounding out the flavours.

I also use CaCO3 (chalk) for stouts but thats used in the mash tun.

[Trough Lolly]

You would be better off buying some CaSO4 (gypsum) for hoppy beers to accentuate the bitterness.

Good old table salt for rounding out the flavours.

I also use CaCO3 (chalk) for stouts but thats used in the mash tun.

+1 to all of the above...

[Kevnlis]

You would be better off buying some CaSO4 (gypsum) for hoppy beers to accentuate the bitterness.

Good old table salt for rounding out the flavours.

I also use CaCO3 (chalk) for stouts but thats used in the mash tun.

I will +1 that as well. Though I am not sure the chalk would work in an extract brew? (pretty hard to dissolve it)

[Pale_Ale]

You would be better off buying some CaSO4 (gypsum) for hoppy beers to accentuate the bitterness.

Good old table salt for rounding out the flavours.

Thanks Drsmurto

Any suggestions on the different styles of beer that suit either gypsum or salt?

I'm guessing salt for pilseners, gypsum for stouts and IPAs, am I on the right track?

Also do you have any tried and tested / recommended quantities of each in a 23 litre brew based on the Adelaide water supply or any other?

[Trough Lolly]

...If it's a pilsener I'll filter it all, if it's stout I won't bother.

G'day Pale Ale - good to see you about...

I'm not fully across Adelaide's water profile...but wouldn't your water be excellent for a Dortmunder? If you don't have a shedload of chalk in the water, you can't make a true dortmunder!!

Cheers,
TL

[drsmurto]

Chalk (CaCO3) doesnt dissolve in water at neutral pH but will dissolve when the pH drops, hence the reason its used in the mash tun.

I suspect, altho have never tested this, that the pH of dissolved malt extract would be similar to a mash pH. At the very least it would be less than 7 so you may well be able to dissolve it.

Adelaide water profile can be found here - Link

Brewing Waters of the world

As for what salts to add to what here's my 2 c.

Czech Pilsners - add nothing to rainwater.
Hop driven ales - add CaSO4
Malty english ales or lagers other than pilsners where malt dominates the hops - add NaCl

Cheers
DrSmurto

[Pale_Ale]

As for what salts to add to what here's my 2 c.

Czech Pilsners - add nothing to rainwater.
Hop driven ales - add CaSO4
Malty english ales or lagers other than pilsners where malt dominates the hops - add NaCl

Thanks Doc.

With regard to a Czech Pilsener using tap water, what would you add? I'm guessing a little table salt?

What quantities of gypsum and salt would you use in a normal 23L brew?

[drsmurto]

I use the water profile tool in beersmith to do the calcs for me. The amounts you add are extremely small so you need scales accurate down to 0.1g.

The simplest way is to adjust the water to fit the profile of a town where that beer originates. For example, i am brewing a belgian pale ale on Sunday and will adjust my rainwater to be something like that of Antwerp.

Hence, i use rainwater for pilsners as the water in Pilsen contains 4/5ths of bugger all. I tested my rainwater back when i work for that bunch of consultants pretending to be scientists (aka CSIRO) and found it contained less then 0.1ppm of anything. I do live in the hills and have a polytank and no overhanging trees so you'd expect my water to be clean. I drink it unfiltered

I would highly recommend using rainwater for pilsners and maybe adding some yeast nutrient.

If you must use tap water for pilsners then add nothing. The Na and Cl levels are already ~50 times that of Pilsen. If you can, run it thru a charcoal filter (brita etc) or leave it sit in a container overnight - the chlorine (as opposed to chloride) will mostly evaporate in this time. Charcoal filters dont remove any of the dissolved salts so it wont change your profile in that respect but they do remove chlorine/chloramines as well as anything solid.

And Pale_Ale, if you are interested, join up to Adelaide Mash Brewers linked in my sig. Whilst we are an AG club we do cater for those who have an interest in brewing that goes beyond can openers. ie. extract/partials. It also allows you to get in on yeast swaps etc as we have a few microbiologists in the group. We have our own forum where you can quiz other locals about the water and how to adjust it. I am quite new to it altho i do have a headstart on most with a few years of chemistry under my belt......

Cheers
DrSmurto

[Pale_Ale]

Thanks Doc,

Hmm...is there anyway I can get my rainwater analysed I wonder?
Reason being I have 2 small tanks, one poly and one metal, but don't drink it as part of my roof is asbestos sheeting. The sheeting is stable, and apparently it's perfectly safe to drink rainwater from these types of roofs but I still play it safe. Most of it goes to the garden

That's a good tip to leave tap water ovenight for the chlorine to evaporate. Would the likes of a pH stabiliser serve to remove any of the metals from tap water?

And I will definitely look into AMB. Although, I think I'd be on the borderline as to whether it's for me given that I am really just doing extract + spec grains. I looked at the forum FAQ and they seem to take quite a hardline on that. Anyhow it appears I need to turn up to an event or get a recommendation to get on the forum. Perhaps PM me if you can recommend me or advise how to join?

Cheers,
Pale

[drsmurto]

pH stabiliser wont remove any of the ions from brewing water.

Its a buffering agent, i could have a pretty educated guess as to what it contains but i wont.

To be perfectly honest Pale_Ale, Adelaide's tap water is perfectly ok for brewing. In fact, most of the local AG crew use it without modifying it in anyway! I did. Its only now that i am on rainwater that i am adding salts to my water.

If you're not sure on your water then at the very least it needs to be boiled before use.

Re- AMB. Best bet would be to turn up on a brewday where we sit around and watch someone brew whilst drinking various AG beers. This way you can see the process and sample some of the beers. Yes, its very much steered towards AG, hence the name, but it does cater for those interested in the hobby even if they havent yet reached AG. I'll keep you in the loop for the next one. Apart from brewdays and brewing challenges we have a case swap twice a year. We are planning a pub crawl of the city venues who serve craft beer. Its an informal club, no fees, no president etc.

If you are interested in seeing the AG process send me a PM, i am always happy to have people around when i am brewing. Thats if you are keen and prepared to drive up to the hills.

[Pale_Ale]

To be perfectly honest Pale_Ale, Adelaide's tap water is perfectly ok for brewing. In fact, most of the local AG crew use it without modifying it in anyway! I did. Its only now that i am on rainwater that i am adding salts to my water.

That's fair enough. I knew the impact would be minimal but you know how it is, if there are small things you can do to improve your brew then it's worth having a look at it. I think I will just continue to use normal tap water for now...

Re- AMB. Best bet would be to turn up on a brewday where we sit around and watch someone brew whilst drinking various AG beers. This way you can see the process and sample some of the beers. Yes, its very much steered towards AG, hence the name, but it does cater for those interested in the hobby even if they havent yet reached AG. I'll keep you in the loop for the next one. Apart from brewdays and brewing challenges we have a case swap twice a year. We are planning a pub crawl of the city venues who serve craft beer. Its an informal club, no fees, no president etc.

If you are interested in seeing the AG process send me a PM, i am always happy to have people around when i am brewing. Thats if you are keen and prepared to drive up to the hills.

Ok please do keep me in the loop...and getting to the hills is no trouble (I used to live there and still make regular visits), but finding the time is the key, as that's one of the main reasons I haven't been able to brew as much as I'd like to!!

[drsmurto]

I generally try to brew during the week by taking flex days. (gotta love the public service) atho i also brew on weekends.

Currently brewing for myself and a mate so brewing nearly once a week at present.

[Pale_Ale]

Cool, PM'd you, let me know if you don't receive it. I'm not sure if it sent as it is still in the Outbox not Sent Items...