Comments on: Brewing Water – Hard or Soft?

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.