Bedford water

[orlando]

Oscar Wilde was famous for saying he could resist anything but temptation, so how could I desist to extemporise this theme after returning from my local hostelry to find Aleman agreeing with a comment of mine? Moderators, please if you might, treat this with some comPASSION for the following as is writ, is done with PASSION.

There was once a saying in my home town by those with conviction of belief or cause that if what they claimed wasn't true, they would "Show their arse in Binns's window". Binns was then the most prestigeous shop with the largest window displays in Sunderland (home of several breweries of that era) that would be later gobbled up by House of Fraser and subsequently closed when taken by Al Fayed. If you knew Sunderland's main street, you would comprehend the humility offered by by such a pledge.

My favourite local can't be that bad, there was a sign to greet us saying Jennings' head brewer will be in attendance next Wednesday. I can't remember all consumed this evening, specifically the first, which, if any were, it might have suffered from excessive mineralisation, but was that so it might just have been sulphate rather than chloride to my taste. The last pint was Ringwood's Old Thumper, so you might have some idea of the session, but midway we had a pint of Hobgoblin by Wychwood and while sipping that I was reminded of this thread and thought if that was made with less than 100 ppm chloride and 100 ppm calcium, I'd show my arse in Binns's window. Are such beers known of in America?

To continue the purple prose theme, "Methinks the gauntlet has been laid down Mr Brungard"

In answer to timbobist's question as to how he can find out how much acid to use I suggest you take a look here for a perspective on brewing water and treatment, and then to go here for the software that accompanies it.

[timbobist]

Cheers guys, i wanted to brew a pale ale this weekend and wondered what tge best route to go down would be? I haven't got time to source the phosphuric acid so i could use grahams water treatment calculatir and add crs gypsom and some epson salts or do yo think i should pre boil the water instead?

[Dave S]

Cheers guys, i wanted to brew a pale ale this weekend and wondered what tge best route to go down would be? I haven't got time to source the phosphuric acid so i could use grahams water treatment calculatir and add crs gypsom and some epson salts or do yo think i should pre boil the water instead?

You could do that, then get some phosphoric acid, (Brew UK sells 75% solution or Orlando's supplier) then use Bru 'n Water to brew the same beer next time. I bet you'll see an improvement - all other things being equal of course.

[Aleman]

On the other hand, just use CRS to get your alkalinity down, you'll get an increase in sulphate and chloride, but all other things are fine you already have enough calcium, sulphate and chloride are not to high, so the increase from CRS is not enough to worry about and brew with the water you have.

I don't think you'll notice to much difference between using CRS or Phosphoric Acid . . . as long as you don't overdo any salt additions . . . and with you water profile you don't need to do any salt additions.

[Dave S]

I don't think you'll notice to much difference between using CRS or Phosphoric Acid . . . as long as you don't overdo any salt additions . . . and with you water profile you don't need to do any salt additions.

Maybe. I know mine improved noticeably once I started using phosphorus. Mind you, my chloride levels are quite high at 110, so the CRS probably wouldn't help.

[Aleman]

I will admit to not liking to use CRS, and given the choice will always whip out either hydrochloric or sulphuric depending on the water profile.

With water with a high alkalinity I have noticed a 'Soft Drink' like taste to Golden Ales when using Phosphoric for alkalinity reduction . . . No it's not derived from carbonation although that actually doesn't help it, it's present prior to carbonation

[jmc]

On the other hand, just use CRS to get your alkalinity down, you'll get an increase in sulphate and chloride, but all other things are fine you already have enough calcium, sulphate and chloride are not to high, so the increase from CRS is not enough to worry about and brew with the water you have.

I don't think you'll notice to much difference between using CRS or Phosphoric Acid . . . as long as you don't overdo any salt additions . . . and with you water profile you don't need to do any salt additions.

Thanks Aleman.

My water profile is nearly identical to timbobist's so good to know that CRS on its own is OK for pale ales.

I will admit to not liking to use CRS, and given the choice will always whip out either hydrochloric or sulphuric depending on the water profile.

With water with a high alkalinity I have noticed a 'Soft Drink' like taste to Golden Ales when using Phosphoric for alkalinity reduction . . . No it's not derived from carbonation although that actually doesn't help it, it's present prior to carbonation

I was thinking of using Lactic acid for wheat beers / saisons etc.
What off-flavour do you get from that if its overdone?

[Aleman]

Lactic gives an assertively sour taste . . Try Berliner Weisse, which I've heard described as drinking battery acid

I am exceptionally sensitive to lactic due to a persistent lactic infection I had for 5 or 6 years, so try to look as much as possible for flavour neutral alternatives

[Dave S]

I will admit to not liking to use CRS, and given the choice will always whip out either hydrochloric or sulphuric depending on the water profile.

With water with a high alkalinity I have noticed a 'Soft Drink' like taste to Golden Ales when using Phosphoric for alkalinity reduction . . . No it's not derived from carbonation although that actually doesn't help it, it's present prior to carbonation

Interesting you should say that. I might try with sulphuric to see if I notice any difference. Where do you get yours?