Comments on: Brewing Water – Hard or Soft?

By: Mashing a tasty stout.. - Home Brew Forums

Mashing a tasty stout.. - Home Brew Forums — Fri, 03 Feb 2012 13:23:49 +0000

[...] is a link that can translate some of that french. http://www.beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ __________________ Primary 1 – Oatmeal Stout Primary 2 – ESB Primary 3 – Belgium Triple Primary [...]

By: Long boring thread...I have issues - Page 2 - Home Brew Forums

Long boring thread...I have issues - Page 2 - Home Brew Forums — Sat, 21 Jan 2012 18:07:34 +0000

[...] I have had a similar problem where all of my lighter beers had an off flavor. Turned out it was the hardness of utah's water. I would check your city's water profile online and then read up on this: http://www.beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ [...]

By: Water in brewing - Home Brew Forums

Water in brewing - Home Brew Forums — Sat, 14 Jan 2012 10:12:27 +0000

[...] Brewing Water – Hard or Soft? | Home Brewing Beer Blog by BeerSmith This post explains the importance of water in your brewing, especially for the AG brewers out there. GA_googleFillSlotWithSize("ca-pub-3927874040083090", "HomeBrewTalk_Forum_336x280_BTF", 336, 280); [...]

By: Why It Is Important To Test For Water Hardness | Water Hardness

Why It Is Important To Test For Water Hardness | Water Hardness — Sat, 19 Nov 2011 21:04:23 +0000

[...] for every other detail in your home as well—so make sure that you are ready for anything. [caption id="attachment_23" align="alignleft" width="288" caption="Water Hardness "][/caption] Some …is hard, but some families do. Water hardness basically means that it has a higher amount of hard [...]

By: sarat

sarat — Fri, 18 Nov 2011 07:08:26 +0000

I wish to know mineral calculation for mashing and brewing. My water which I am using is quite soft water and I am using calcium sulphate and is going good. Now i am thinking to reduce the additive for which i need to calculate ions contents. Kindly suggest.

By: Brad Smith

Brad Smith — Tue, 04 Oct 2011 02:25:47 +0000

Brian,
It will likely affect your water – though how much and how it affects it depends on your filter. Unfortunately I can’t tell you exactly which ions are likely to be trapped by the filter, but perhaps you could ask on the forum where someone with a better chemistry background could help.

Brad

By: Brian

Brian — Mon, 03 Oct 2011 17:57:43 +0000

I usually run all my water through a carbon filter first. Isn’t that going to affect the numbers I get from the city water report? If so, how can I know what my water “looks” like after it’s gone through the filter?

By: Brad Smith

Brad Smith — Tue, 09 Aug 2011 18:47:45 +0000

Ray,
What minerals are in the water is often as important as overall hardness. If possible, get a water report from your local water provider to find out how much of the 6 major ions are in the water.

Brad

By: Ray

Ray — Fri, 05 Aug 2011 18:25:02 +0000

what about medium-hard water, my (ppm) is about 110 straight from the sink ?

I live in the country, so I use water from my water, I don’t have any chemicals added by the local municipality at all, which I am thinking is a good thing. So far I been doing beer from extracts and it is coming out very good and very tasty, but soon I am going to dive into all grain brews.

Thanks!

By: Indianapolis Soft Water Service » Blog Archive » Cheers! Brewing Basics Hard vs. Soft Water

Mon, 28 Feb 2011 17:02:30 +0000

[...] Cheers [...]

By: Brad Smith

Brad Smith — Mon, 18 Oct 2010 22:57:02 +0000

In many cases soft water is quite usable – you need to look at the overall water profile for your local area. I have another article listed here that lists recommended water profile ranges.

By: rajiv

rajiv — Sun, 17 Oct 2010 06:40:03 +0000

is soft water usable for mash water

By: All Grain with Soft Water? - Home Brew Forums

All Grain with Soft Water? - Home Brew Forums — Wed, 03 Mar 2010 08:18:16 +0000

[...] Heres a couple of articles. http://www.byo.com/stories/wizard/article/section/121-mr-wizard/568-draft-widgets-a-soft-water-mr-wizard http://www.beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ [...]

By: Brad Smith

Brad Smith — Tue, 26 Jan 2010 00:34:29 +0000

Nick,
I would say if you add them to the mash water it will be infused into the sparge water as you go. However, I know some brewers who treat the whole batch of water up front and then use that throughout. I’m not sure it makes a huge difference, though treating the mash water itself can result in a better pH in many cases.

By: Nick Williams

Nick Williams — Mon, 25 Jan 2010 20:37:52 +0000

After using the water profile tool which asks for the brew batch size, the recipe brewsheet adjusts the quantity of salts to be added according to the recipe size. The brewsheet then lists the total quantity of brewing water to be prepared, and the batch size, but calls for the salts to be added to the mash. Is there any need to adjust sparge water ?

By: Brewing with soft water (Water Softener)

Brewing with soft water (Water Softener) — Wed, 23 Dec 2009 16:02:07 +0000

[...] Here is a good article on the contents of water and their affects. http://www.beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ [...]

By: Water, Hops, Yeast, and Barley (Part II): Water | Its Beer-o-clock

Water, Hops, Yeast, and Barley (Part II): Water | Its Beer-o-clock — Tue, 22 Dec 2009 19:28:12 +0000

[...] BeerSmith: http://www.beersmith.com/blog/2008/08/24/brewing-water-hard-or-soft/ [...]

By: Brad Smith

Brad Smith — Fri, 16 Jan 2009 03:34:00 +0000

Hi – Distilled water does not contain any minerals – it is essentially a blank slate and you do need to add some minerals to it. If you are brewing extract and not having any problems with your local water, I would minimize the additives unless you are brewing a special style that needs water additions. Once you move over to all grain, balancing the water and Ph becomes more important. Also if you are brewing styles that need very soft or hard water the additions again become important. Take a look at the style guides and water profiles for their home cities and you will get an idea of what is needed.

By: Cowboy Up

Cowboy Up — Thu, 15 Jan 2009 18:29:47 +0000

Thanks for the info in your article. I talked to our towns water dept this morning and I could only get a few of the towns water specs as it concerns all grain brewing. The ones that they test for are Calcium/9ppm, Magnesium/1ppm and Sodium/98ppm Hard water is 27. I live in Wyoming, so I,m thinking I may need to use some additives. I haven’t noticed any water problems with extract brewing but I’m not sure I could tell if there was a problem, anything short of a really bad taste or smell which we don’t have. Our water tastes great. If one would use distilled water would you have to add anything to it? From the water profile on Beersmith it shows distilled water void of all the ctitical ions.