BeerBorg

IPAs are best when fresh, not necessarilly because the hops are masking flaws, but because hops fade over time. The purpose of an IPA is to enjoy the flavor of the hops and that is at it's peak when the beer is extremely fresh.

Since I brew mostly IPA's, I definitely think they are easier and due to the hop amounts in my beers, any missteps are easily hidden by the hoppage! Plus, I just love IPA's.

jivex5k wrote:I brew with extract and buy water jugs to brew. I know my tap water sucks, haven't ever used it. Used to buy spring water, but I read that with extract it doesn't matter and you can use RO water so that's what I do now.
Yeah, I was also thinking that the hops might be masking flaws. I really need to get a fridge and a temp controller, I know my temps aren't as consistent as I'd like during ferm.

That's what I was getting to just didnt' know if it was a something you already covered. RO or Distilled is defenately best for extract brewing, more of a neutral base to start with.

I was told to use spring water rather than RO or distilled when doing extract brewing. Something about they yeast needing the minerals.

Gymrat wrote:I was told to use spring water rather than RO or distilled when doing extract brewing. Something about they yeast needing the minerals.

I used to believe that as well but I've read numerous threads on it stating otherwise:
http://beeradvocate.com/community/threa ... ing.83794/
http://www.homebrewtalk.com/f37/attenti ... te-128731/
(second page, John palmer is quoted saying the minerals are already present in the extract)
http://www.thebrewingnetwork.com/forum/ ... =1&t=14650

I've heard that as well, and I'm no expert on it. But I figure if there's enough mineral content in the extract to make a decent water profile when using RO or Distilled, then there should be enough for the yeast as well. The major minerals I know of that help yeast are Magnesium and Zinc. Usually when brewing with grains, you have plenty of Magnesium from the malt that it's no worry about the yeast. Zinc, that will have to come from yeast nutrient in the boil that we as brewers should all be using anyway. The thing with using Spring water is we don't know the mineral content of it and one batch you might use X spring water and the next time use Y spring water and they can be very different. So starting with Distilled or RO, especially Distilled you have zero mineral content and the extract can be reconstituted into the wort it was designed to be.

I've always kinda put it like this for brewing with extracts:
Filtered Tap water: Ok, Spring Water: Better, Distilled or Ro: Best since you are not adding anything to the minteral content of the extract. But we are probably splitting hairs and spring, distilled, RO is all fine. I have noticed a difference though when I was an extract/steeping grains brewer. When I brewed light beers or lagers, Distilled water made a difference for me.

My "3 weeks" was referring to "3 weeks in the bottle". Usually it's been 2+ weeks in the fermenter before that.

Great thread!