I live in the Aire Valley, Near Saltaire.
I currently only add Gypson to my brewing liquor, about 1 tea spoon to 25lt. When I've spoken to both my local HB shops they both say that our water is fine and not to bother getting to involved with water addertives, which is fine if this is correct.
I was wondering;
Do any forum users live in the Aire Valley?
And if so, what water treatments are you currently employing for you brewing liquor?
WD
Aire Valley Water
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WishboneBrewery
- CBA Prizewinner 2010
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Re: Aire Valley Water
Yeah, our water is very soft...
I just chuck a good teaspoon or so of Gypsum in the mash and again to the boil (If I'm bothered).
Whatever I do with water treatment I always seem to hit around the right pH for the mash, so its not something worth worrying about.
Paul at BB for a proper water profile done for the Keighley area which might or might not have been a bit dicky according to Graham Wheeler, Murphy & Son who did it might have diluted the sample before analysis. Though saying that I'm still hitting the right mash pH...
I just chuck a good teaspoon or so of Gypsum in the mash and again to the boil (If I'm bothered).
Whatever I do with water treatment I always seem to hit around the right pH for the mash, so its not something worth worrying about.
Paul at BB for a proper water profile done for the Keighley area which might or might not have been a bit dicky according to Graham Wheeler, Murphy & Son who did it might have diluted the sample before analysis. Though saying that I'm still hitting the right mash pH...
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Wolfdog
Re: Aire Valley Water
Cheers for that!pdtnc wrote:Yeah, our water is very soft...
I just chuck a good teaspoon or so of Gypsum in the mash and again to the boil (If I'm bothered).
Whatever I do with water treatment I always seem to hit around the right pH for the mash, so its not something worth worrying about.
Paul at BB for a proper water profile done for the Keighley area which might or might not have been a bit dicky according to Graham Wheeler, Murphy & Son who did it might have diluted the sample before analysis. Though saying that I'm still hitting the right mash pH...
Can I ask, "Do you boil your water first to get rid of and clorine?" as I understand this can give your brew a TCP taste.
Cheers
WD
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WishboneBrewery
- CBA Prizewinner 2010
- Posts: 7874
- Joined: Sun Nov 30, 2008 9:06 pm
- Location: Keighley, West Yorkshire
- Contact:
Re: Aire Valley Water
Never boil just add a good pinch of sodium met to my liquor. Never had any TCP flavors. Plenty of brewers don't even bother as amounts of chlorine are so low anyway.
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Wolfdog
Re: Aire Valley Water
Ayup pdtncpdtnc wrote:Never boil just add a good pinch of sodium met to my liquor. Never had any TCP flavors. Plenty of brewers don't even bother as amounts of chlorine are so low anyway.
Cheers for that! I will check out getting some before my next brew!
I sampled my Cornflake bitter the other night and it seems to be loosing the strange taste? myby it just needs to condition longer than I thought. It has fantastic head retention and creams up well under pressure, so I'm improving my AG knowlage. I'm still not very happy with the over all taste though, even though I stuck to the hops required.
Anyway mate, thanks again for your input!
Cheers
WD