(That's water to the rest of us!) Beer is about 95% water, so if you want to discuss water treatment, filtering etc this is the place to do it!
-
Wolfy
Post
by Wolfy » Wed Sep 12, 2012 2:08 pm
dazer23866 wrote:It's just ratios, the ratio of the water-mix compared to how much of that element is in the water.
Thanks Wolfy but i can understand that, but what I dont understand is what makes good brewing water for the beers that I brew, so if I was to dilute I would be still none the wiser to what is better, having a higher percentage of one mineral or a lower percentage of another
Sorry, I misunderstood ... the topic what's appropriate for brewing water is (apparently) going to be the subject of a new book to go with the recently published 'Yeast' book - so it's not something answered as easily as the ratios I outlined above.
-
dazer23866
- Piss Artist
- Posts: 181
- Joined: Tue Dec 21, 2010 6:24 pm
Post
by dazer23866 » Wed Sep 12, 2012 2:24 pm
Sorry, I misunderstood
lol I don't think you miss understood I just find it hard to get across what I am saying, I would be lost without things like spell check
cant wait for that book, if it is as good as the yeast book it will be amazing even though its taking time to get my head around it, I have taken some useful stuff out of it
-
barneey
- Telling imaginary friend stories
- Posts: 5423
- Joined: Mon Jul 25, 2011 10:42 pm
- Location: East Kent
Post
by barneey » Wed Sep 12, 2012 8:18 pm
Well thanks to reading this thread and Orlando`s post (I`m sure some forum members like to spend my money
) I`m going to try RO water with the Vyair system. At least it will stop me thinking about my "snap shot water analysis" now 9 months ish out of date.
Hair of the dog, bacon, butty.
Hops, cider pips & hello.
Name the Movie + song :)
-
dazer23866
- Piss Artist
- Posts: 181
- Joined: Tue Dec 21, 2010 6:24 pm
Post
by dazer23866 » Thu Sep 13, 2012 2:19 am
well I think I am going try the water calc on here, dial in 0 for everything and point it towards bitter as I have a dark beer to be brewed this weekend and see how it goes, if its good ill stick with it
-
orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Post
by orlando » Thu Sep 13, 2012 7:04 am
Wolfy wrote:dazer23866 wrote:It's just ratios, the ratio of the water-mix compared to how much of that element is in the water.
Thanks Wolfy but i can understand that, but what I dont understand is what makes good brewing water for the beers that I brew, so if I was to dilute I would be still none the wiser to what is better, having a higher percentage of one mineral or a lower percentage of another
Sorry, I misunderstood ... the topic what's appropriate for brewing water is (apparently) going to be the subject of a new book to go with the recently published 'Yeast' book - so it's not something answered as easily as the ratios I outlined above.
What book is this?
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
-
Wolfy
Post
by Wolfy » Thu Sep 13, 2012 10:59 am
orlando wrote:What book is this?
Water: A Comprehensive Guide for Brewers
Amazon says its due out next year.
(AFIK a 'Malt' book will also be added to the series in the future).
-
orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Post
by orlando » Thu Sep 13, 2012 11:02 am
Agh, yes, I wondered whether you meant him. I saw YouTube video in which he mentioned it.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
