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Hard Water Brewing Problem
hello guys,
I live in mid-Missouri where the water is very hard. How hard, we've lived here for a year and we're replacing our coffee machine due to unyielding hard water deps.
The other frustration is that my recipes, tried and true in NJ are not working here. They range from too "thin" and watery to WAY too hoppy. I like hops by the way, but these recipes are over the top (ooo! new brew name, "Over the Hop Ale"). Yes, I could/can reduce the hops used, but I'm not sure if that's the real issue.
I'm thinking of using either Deionized or distilled water, maybe half and half with my regular tap water. I would love to hear any tips, tricks, or suggestions that the Brew-rus (that's brew-gurus) here might have.
Thanks in advance
hello david,
I have a similar problem in that I have some minerals, or salts in my water that makes it not good brewing water. I have been told that if I use the RO and Greensand softener on my water, that I'll strip any character that my brew would have. It has been suggested to use a mineral water, since distilled water takes out the hardness to a great degree. If you can find spring water in your area that is good, try that.
all the best
hello david,
I have moderately hard water. I have found a water quality report on my city's website. I use this information with a chart in,"Beer Captured" by Tess and Mark Szamulski. The chart has mineral additions according to style. I don't pay attention to this. All I pay attention to is a tap water to distilled water ratio on the chart. Without knowing your water profile it is hard to say, but some beers are actually better when brewed with hard water.
all the best
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