jacinthebox wrote:Jimmy wrote:Just make sure you do mineral additions with the RO as it's been stripped of everything.
Hey Jimmy,
I'm planning a little test...3 1gal batches (APA).
1gal pre softener water (I found a drain tap before my pressure tank), 1gal reg tap water, and 1gal RO water.
I use a recipe that I've done before...I'll ask a couple folks to blind test for me and give feed back (If they don't mind).
Question...any sugeestions how I should treat my RO water? and do you use acid to adjust the mash PH?
I'm a water chem noob...I read the entire day while the site was down, and felt like I was over my head.
Thanks in advance.
Do you use beersmith? If so, there's a water tool. Use values of 0 for the base water profile, and enter your target profile at the bottom. Once you do that, you can hit calculate best additions to see what you should add. Keep in mind, this doesn't take pH into consideration, though it should be fine (and if you weren't taking it into consideration before, then your results would be a bit skewed if you adjusted this for pH).
Just as an example, I've attached what it shows for my current test version of my IPA water. It starts with RO water, all values of 0, and my target vs actual is at the bottom. All the salt additions are shown on the left. The additions are based on the amount of water you're using (this example shows 61 liters), but you'd want to split the additions among the mash and boil according to the volume of water used in each. I use all of my water in the mash, so I add all of my salts at the beginning.
water.png
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. I didn't comment though, in case they refused to send my medals. I'm probably OK saying Brewnosers is the best though.
That cheered me up.
