Im going to be making a Barley Wine from Northern Brewer and I want to use RO water from the store and build it to the proper ph levels. I live in central MN and i know we have very hard water, a water salesmen told me so!
Do you think it would be worth doing? and if so what would i use to adjust it to the proper levels, and what would those levels be for the perfect barlywine?
I do all grain. 5 gallon batch. its the bridge burner kit.
Also hello! First post here. :o
Hi! And you need this…https://sites.google.com/site/brunwater/ . There’s no way to know how to adjust your water without seeing your recipe.
Ya water is deep. Badoom cha. If this is a one time only thing, post your grain bill, mash volume and sparge volume and someone can probably get you close. Also need a clue on if you want it balanced, malt fwd, or hop fwd. And what you plan to add, such as SO4, CaCl, Lactic, etc.
If it’s not an all grain batch, you can just go with the store RO, because the extract already has the necessary minerals in it and does not need to convert the mash. Also, RO water from a dispenser in a store is not reliable as being fully flat water (zero TDS,etc…), because of the nature of the filters and cleaning required - or so I am told. Even so, it is still better than using really hard water.
For those reasons, guys get their water tested by Ward labs and dilute with distiilled water.
Welcome to the forum - Denny’s tag line says it all.