BeerBorg

Crazy Climber wrote: As-is, the numbers in EZWater and Palmer's spreadsheet seem to indicate a profile that leans malty. Some lactic acid to keep the pH in check, a small amount epsom salts (and a little more for bitter-forward recipes), and possibly some fine-tuning w/ gypsum and cal chloride, and I'm good to go.

Yeah that seems like it would be a slightly malty profile. Keep in mind your So4-S is 4 but your So4 will be 12. Epsom salt (Magnesium Sulfate) is one of those brewing salts that is and should be used sparingly. You will get most of the magnesium needed for yeast health from the malts. Epsom salt will boots your sulfate level but overuse can cause the bitterness to be harsh. Gypsum will boost your Sulfate as well as bring some Calcium which is good and that also helps lower mash ph with less acid. Experiment and tweak things to your liking, adjusting your water can help make a signature flavor/characther to your beers. I feel that's part of the fun.

Brewing waater is just something I am very interested in, I don't know it all I just like to offer suggestion and input from what I have learned but ask any questions you might have.

BlackDuck wrote:I will probably get one too. It will be interesting if the the pH meter will match the water calculators.

I use Bru'n Water. I accurately estimates the pH according to my meter. I don't test it anymore.

poodie wrote:

BlackDuck wrote:I will probably get one too. It will be interesting if the the pH meter will match the water calculators.

I use Bru'n Water. I accurately estimates the pH according to my meter. I don't test it anymore.

Thanks for the input. I haven't bought one yet. I use the EZ Water calculator. I've compared it's results to the Bru'n Water calculator also. Both give results that are very close to each other. If you no longer measure and are happy with what Bru'n Water is giving you, then I'm sure the EZ Calculator is accurate enough also.

BlackDuck wrote:

poodie wrote:

BlackDuck wrote:I will probably get one too. It will be interesting if the the pH meter will match the water calculators.

I use Bru'n Water. I accurately estimates the pH according to my meter. I don't test it anymore.

Thanks for the input. I haven't bought one yet. I use the EZ Water calculator. I've compared it's results to the Bru'n Water calculator also. Both give results that are very close to each other. If you no longer measure and are happy with what Bru'n Water is giving you, then I'm sure the EZ Calculator is accurate enough also.

Don't let me talk you out of a meter. I love my gadgets!

I bet EZ Calculator is just as accurate.

I have compared both and both put me very close to if not the exact same ph estimate. My water is pretty stable the thing I have noticed fluccuate is my tap water ph which in turn might throw my ph reading off by .1 or so. That my be because of a rise or drop in Bicarbonate or Alkalnity in my tap water. Like the other day I brewed my Oktoberfest, no salt additions just acidified the the mash and sparge water. Both EZ water and Bru'n water estimated room temp sample ph of 5.5 which is what I am for to have a mash ph of around 5.2-5.3. My test sample came in at 5.4 for an actual mash temp ph of about 5.1 which is still fine, although on the lower end. Actually after several minutes of settling the sample stablized at 5.45 so it was just as close to 5.2 in the mash.

I think those who start with complete RO or Distilled water probably see much more stable, predictable readings that match estimations more accurately. Brewing with tap water and making adjustments might be much more an estimate. IMHO.

@MadBrewer I'm still using EZwatercalculator because it allows me to calculate my salts and minerals in layman terms I easily understand. CaSO4 = Gypsum, CaCl2 = Calcium Chloride, MgSO4 = Epsom Salt, NaHCO3 = Baking Soda, etc... Easy to obtain ingredients and easy to understand additions.

Regarding the use of RO water I agree the water properties of the brewing water produced have been the same year round for me. They've been so consistent that since initially tweaking my additions for specific recipes now I just add the same amounts that I used in the last batch. I make up the RO water the night before brewing and stir in the additions that night too. This way when I take my pH readings the next day the water's had plenty of time to stabilize overnight.