TXFlyGuy
December 13, 2021, 3:00pm
1
First time to try this, as since 1990 we have only used straight tap water, that has been filtered.
So here is my first impression after stealing a 2 oz sample from the ferment vessel.
The beer is a classic German Pilsner. And is the second attempt at this particular brew, using the exact same recipe as the first one, but with water treatment.
We bumped up the sulfates slightly.
The sample tasted very good…it still has another 7 - 10 days to go. But it was drier in my first impression. Perhaps the dryness made it feel more crisp.
I do not know if this is more or less desirable, but it is a noticeable difference.
In another 7 days we will cold crash it. I do plan to enter this in competition. Right alongside the first Pils, that did not have the water treated.
69franx
December 13, 2021, 3:15pm
2
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
fredthecat
December 13, 2021, 3:26pm
3
Bel Air Brewing:
The beer is a classic German Pilsner.
The sample tasted very good.
I do plan to enter this in competition.
These remarks are very unexpected. Congratulations on your success.
goschman
December 13, 2021, 4:02pm
4
Yes I agree. Very well deserved for world class brewing.
TXFlyGuy
December 13, 2021, 4:06pm
5
Odd, that the quote was taken out of context.
goschman
December 13, 2021, 4:14pm
6
What’s next on the journey? Pellet hops?
TXFlyGuy
December 13, 2021, 4:19pm
7
69franx:
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
The standard water profile from our city source is:
Sulfates = 58 ppm
Target Sulfates = 73 ppm
We added to the mash water:
.7 grams CaSO4
To the sparge water:
.9 g CaSO4
This was with the assistance of my friend, former craft brewer in Austin Texas, and current multi-award winning homebrewer. He uses Bru’n Water.
edit: Dave and I are on two different paths. After he has sampled many of our beers from Bel Air Brewing, he is going to discontinue water treatment. And now we have chosen to experiment with it.
69franx
December 13, 2021, 4:22pm
8
With those additions, especially the acid, what were you targeting for mash pH?
TXFlyGuy
December 13, 2021, 4:25pm
9
In the big green box on the spreadsheet, it states: 5.5
11 gallons in the ferment vessel.
The acid volume is in mL. If I am reading the spreadsheet correctly.
ttash
December 13, 2021, 5:02pm
10
Bel Air Brewing:
69franx:
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
The standard water profile from our city source is:
Sulfates = 58 ppm
Target Sulfates = 73 ppm
We added to the mash water:
.7 grams CaSO4
To the sparge water:
.9 g CaSO4
This was with the assistance of my friend, former craft brewer in Austin Texas, and current multi-award winning homebrewer. He uses Bru’n Water.
edit: Dave and I are on two different paths. After he has sampled many of our beers from Bel Air Brewing, he is going to discontinue water treatment. And now we have chosen to experiment with it.
Did you get a complete water report from the city? Sulfates are just one component of a complete water analysis, and all other components factor into a water treatment strategy via BrunWater.
Also, consider buying a copy of BrunWater, it’s only $10, and is well worth 5 times that amount. Just sayin.
TXFlyGuy
December 13, 2021, 5:25pm
11
ttash:
Bel Air Brewing:
69franx:
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
The standard water profile from our city source is:
Sulfates = 58 ppm
Target Sulfates = 73 ppm
We added to the mash water:
.7 grams CaSO4
To the sparge water:
.9 g CaSO4
This was with the assistance of my friend, former craft brewer in Austin Texas, and current multi-award winning homebrewer. He uses Bru’n Water.
edit: Dave and I are on two different paths. After he has sampled many of our beers from Bel Air Brewing, he is going to discontinue water treatment. And now we have chosen to experiment with it.
Did you get a complete water report from the city? Sulfates are just one component of a complete water analysis, and all other components factor into a water treatment strategy via BrunWater.
Also, consider buying a copy of BrunWater, it’s only $10, and is well worth 5 times that amount. Just sayin.
Yes, I provided Dave with the full city water report. In consideration of his input, research and help on this, 5 gallons of the finished beer will be given to him. He along with a friend of his ran the numbers with Bru’n Water.
ttash
December 13, 2021, 6:15pm
12
Bel Air Brewing:
ttash:
Bel Air Brewing:
69franx:
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
The standard water profile from our city source is:
Sulfates = 58 ppm
Target Sulfates = 73 ppm
We added to the mash water:
.7 grams CaSO4
To the sparge water:
.9 g CaSO4
This was with the assistance of my friend, former craft brewer in Austin Texas, and current multi-award winning homebrewer. He uses Bru’n Water.
edit: Dave and I are on two different paths. After he has sampled many of our beers from Bel Air Brewing, he is going to discontinue water treatment. And now we have chosen to experiment with it.
Did you get a complete water report from the city? Sulfates are just one component of a complete water analysis, and all other components factor into a water treatment strategy via BrunWater.
Also, consider buying a copy of BrunWater, it’s only $10, and is well worth 5 times that amount. Just sayin.
Yes, I provided Dave with the full city water report. In consideration of his input, research and help on this, 5 gallons of the finished beer will be given to him. He along with a friend of his ran the numbers with Bru’n Water.
Well then, Dave’s a lucky guy.
TXFlyGuy
December 14, 2021, 12:52am
13
Yes, I have given Dave a lot of beer. Most recently, 10 gallons of Festbier.
We are all curious how this one will finish out.
Bel Air Brewing:
69franx:
What was your base water? What did you add? What were your targets? Did you use software to point you in the right direction? Water treatment made a huge difference in my brews. No blind taste tests, but side by side comparisons spoke volumes about how big of an influence such a small volume of salts can make
The standard water profile from our city source is:
Sulfates = 58 ppm
Target Sulfates = 73 ppm
We added to the mash water:
.7 grams CaSO4
To the sparge water:
.9 g CaSO4
This was with the assistance of my friend, former craft brewer in Austin Texas, and current multi-award winning homebrewer. He uses Bru’n Water.
edit: Dave and I are on two different paths. After he has sampled many of our beers from Bel Air Brewing, he is going to discontinue water treatment. And now we have chosen to experiment with it.
I am curious if 58 vs 73 ppm SO4 will result in a tasteable difference in the side by side beers.
I sure wish I was Dave though. Sounds like good beer.
69franx
December 14, 2021, 3:34am
15
Yes without knowing how treatment changed all the numbers, it’s tough to say
