Lanky94 wrote:Thoughts on this profile are welcomed.
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Aleman wrote:Lanky94 wrote:Thoughts on this profile are welcomed.
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Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Lanky94 wrote:Evening all.
I have just received a copy of Terry Foster's book..........Porter. ...
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Aleman wrote:I just don't understand why you can't get more than 80ppm Calcium! ...
PeeBee wrote:Your first post on this thread wasn't pointless then?
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
PeeBee wrote:I could have put a bit more effort into bumping the calcium up, I just didn't like how the other values (cations) were running away. I'm chicken?
Albert Einstein wrote:Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.
Aleman wrote:... sulphate and chloride are anions ...
Jeltz wrote:FWIW when I brew my porter I do about 35% RO and 65% tap water, and treat with half a campden tablet. I also add about a half tea spoon of gypsum to the grist. My water profile is always reasonable close to that published here by Bristol Water
The resulting beer is a crowd pleaser.
Aleman wrote:... by adding slaked lime and sodium bicarbonate together all you are doing is in effect increasing sodium (I actually seem to recall it also reduced calcium, but would have to look it up to check) ...
london_lhr wrote:A good read regarding treating water with slaked lime.......
http://braukaiser.com/wiki/index.php?ti ... laked_lime
Dennis King wrote:... I would trust the word of Aleman and Eric over Bru'n water any day.
Lanky94 wrote:Evening all.
I have just received a copy of Terry Foster's book..........Porter.
I have only skim read it so far, but noticed the stated ideal water profile. Terry suggest the following:
Calcium 30 to 60 ppm ( seems low to me)
Mg 10 to 20
Na 60 to 120
Bicarbonate 100 to 150
Chloride 40 to 90
Sulfate 50 to 100
TDS (I think this is total dissolved solids) 300 to 450.
I would like to brew a porter soon. Thoughts on this profile are welcomed.
Lanky94 wrote:Thoughts on this profile are welcomed.
london_lhr wrote:A good read regarding treating water with slaked lime... ...
PeeBee wrote:Aye, but they're not letting on what that "word" might be in this thread. I'm just hearing unhelpful snipes.
PeeBee wrote:I knew I'd wind you up! Went ahead anyway though.
Joe1002 wrote:PeeBee wrote:Aye, but they're not letting on what that "word" might be in this thread. I'm just hearing unhelpful snipes.
Stop writing things like this then:PeeBee wrote:I knew I'd wind you up! Went ahead anyway though.
Eric wrote:Jeltz wrote:FWIW when I brew my porter I do about 35% RO and 65% tap water, and treat with half a campden tablet. I also add about a half tea spoon of gypsum to the grist. My water profile is always reasonable close to that published here by Bristol Water
The resulting beer is a crowd pleaser.
Another Americanised water profile for a one time traditional British beer.
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