Search found 2029 matches

by Eric
Wed Apr 01, 2020 2:25 pm
Forum: Brewing Liquor
Topic: Severn Trent water
Replies: 20
Views: 1627

Re: Severn Trent water

Does Beersmith (I don't use such things) include an ionic balance function? If so, enter those water company figures to see what it finds. My numbers and the supplier's alkalinity suggest nearly 70% more cations than major anions, which is clearly impossible. This needs further investigation on your...
by Eric
Tue Mar 31, 2020 8:04 pm
Forum: Brewing Liquor
Topic: Severn Trent water
Replies: 20
Views: 1627

Re: Severn Trent water

I get a list of minerals and various other parameters but the list doesn't include things like calcium, bicarbonate, magnesium, etc. I may be missing something? Try GL17 0SL (not my postcode but gives same report). No, it isn't very good for your purposes. The best way forward is as Kingfisher4 adv...
by Eric
Tue Mar 31, 2020 1:29 pm
Forum: Brewing Liquor
Topic: Severn Trent water
Replies: 20
Views: 1627

Re: Severn Trent water

Hi everyone, Do you know if the information provided here is accurate or reliable? https://www.stwater.co.uk/my-supply/water-quality/check-my-water-quality/ I know one of the first things I should do is reduce/remove chlorine. What is the best way to do this? My usual process is to use Tesco Ashbec...
by Eric
Thu Mar 26, 2020 8:46 pm
Forum: Brewing Liquor
Topic: A question about Calcium
Replies: 8
Views: 457

Re: A question about Calcium

Thanks Eric Extremely helpful and well informed reply, as always. So, lots of unwanted stuff is deposited in the mash. That's good to know. Presumably this assumes the mash conditions are ideal. By reducing the alkalinity of my mash liquor to anything between about 15 and 50, depending on the malts...
by Eric
Wed Mar 25, 2020 9:24 pm
Forum: Brewing Liquor
Topic: A question about Calcium
Replies: 8
Views: 457

Re: A question about Calcium

My tap water has 100ppm Calcium. Analysis by Wallybrew. Enough to control the mash pH and allow the enzymes to do their stuff. This means I don't add any salts to the HLT or the grain. The salts I add all go onto the grain, in two lots, at the end of the mash and are washed through by the sparge. M...
by Eric
Wed Mar 18, 2020 8:57 pm
Forum: Grain Brewing
Topic: Shortage of malt?
Replies: 25
Views: 1950

Re: Shortage of malt?

I usually buy my pale malt in uncrushed 25kg sacks. I have tried all my usual suppliers and they are all out of stock though I can get 5kg bags. Anyone else come across this or am I just unfortunate? Surely not panic buying! Try this at £21.77 for 25 kilos https://www.braumarkt.com/en/swaen-dutch-p...
by Eric
Wed Mar 18, 2020 8:54 pm
Forum: Grain Brewing
Topic: Shortage of malt?
Replies: 25
Views: 1950

Re: Shortage of malt?

I usually buy my pale malt in uncrushed 25kg sacks. I have tried all my usual suppliers and they are all out of stock though I can get 5kg bags. Anyone else come across this or am I just unfortunate? Surely not panic buying! Try this at £21.77 for 25 kilos https://www.braumarkt.com/en/swaen-dutch-p...
by Eric
Fri Feb 21, 2020 12:38 am
Forum: Brewing Liquor
Topic: Water treatment help.
Replies: 4
Views: 513

Re: Water treatment help.

Thanks. Is there a rough guide for different styles of beer as to the ammount of CaC03 for say a Belgian Blonde? I'm sure there are lots of mineral profiles for particular styles, but which are of merit is another question. Different breweries use their own water profile, historically restricted to...
by Eric
Sun Feb 16, 2020 3:18 pm
Forum: Malts and Grits
Topic: Unmalted Barley
Replies: 6
Views: 687

Re: Unmalted Barley

Roasting barley for about 40 mins at typically 230C should produce a usable product. It won't be exactly like the commercial version and the beer produced will taste different. More frequently I will use torrified barley, up to 10% of the grist. For this the barley is first washed and drained, then ...
by Eric
Sun Feb 09, 2020 2:24 pm
Forum: Brewing Liquor
Topic: Water parameter help
Replies: 12
Views: 690

Re: Water parameter help

How would a good way to reduce the calcium content, hardness? I seem to alter one parameter and it thrown another one out 🥴 Yes, you can't just remove calcium from water without also removing something else. Calcium is never in water in isolation, it goes into solution a compound, like gypsum. In t...
by Eric
Sat Feb 08, 2020 9:29 pm
Forum: Brewing Liquor
Topic: Water parameter help
Replies: 12
Views: 690

Re: Water parameter help

Does something like this look right, or at least on the right track. 24 litre water Pale ale 26.4ml crs 0.96g gypsum 1.35g calcium chloride 3.07g Epsom salt 1.45g sodium chloride. Looks like a Sweet Pale Ale profile from Graham's calculator. Worth a try. The calcium content would appear to be about...
by Eric
Sat Feb 08, 2020 7:52 pm
Forum: Brewing Liquor
Topic: Water parameter help
Replies: 12
Views: 690

Re: Water parameter help

Like mine, your water is pretty typical for SE England. It’s hard, but fairly low in everything else that you might want to change for brewing. A brita filter might remove chlorine/chloramine and make it more pleasant to drink, but it won’t reduce the level of hardness in your water that causes sca...
by Eric
Tue Feb 04, 2020 1:41 am
Forum: Grain Brewing
Topic: lager
Replies: 19
Views: 1100

Re: lager

Let's be fair, the overwhelming majority of lagers drank today are, at best, moderate. Most are worse, but that does not mean that good lagers don't exist or cannot be made, just that good lagers takes a greater amount of effort than most are able or willing to make and I'll bet IPA will not disagre...
by Eric
Mon Feb 03, 2020 7:08 pm
Forum: Brewing Liquor
Topic: Trying the English water treatment approach
Replies: 21
Views: 1812

Re: Trying the English water treatment approach

Just wanted to leave some feedback: so the last 5 beers I brewed, were brewed using a different approach, and I did like the results very much. So this year I will be continuing with the same. One of the 6 beers I will soon brew will be a sort of a hoppy saison: 90% Bestmalz Pilsner + 10% Bestmalz ...
by Eric
Mon Feb 03, 2020 1:35 am
Forum: Brew in a Bag
Topic: Ro or tap
Replies: 200
Views: 8344

Re: Ro or tap

… Brews with 400ppm sulphate take a while to reach their best. Those with 300ppm suphate are not generally a first preference of mine, probably because it can mean the chloride level will be too low. In my book beers need an absolute minimum of 100ppm chloride and preferably a lot more. Martin's "p...