water

[Lengie10]

following a post on a different theme I have been encouraged to check the tap water quality in my area - duly done and its in big bold letters HARD. I clearly know this doesn't mean its going to beat me up but have a vague understanding that this is going to have an effect on brewing quality...

any ideas or suggestions on making the water better?

 

[HebridesRob]

How much reading do you want to do?

"This is the first article in a three article series intended to be an overview of pH, the importance of pH in brewing"
http://braukaiser.com/wiki/index.php/An_Overview_of_pH

"the effects pH has on various brewing processes and which pH ranges are considered"
http://braukaiser.com/wiki/index.php/How_pH_affects_brewing

"how malt and water settle at a pH and how this pH can be affected through changes in water composition, malt bill and mash additions."
http://braukaiser.com/wiki/index.php/How_pH_affects_brewing

 

[HebridesRob]

More information and a calculator here...
https://sites.google.com/site/brunwater/

 

[HebridesRob]

What kind of "hard" water?
Is it hard because there's a lot of Calcium Carbonate in it? This is "temporary hard water" it's the kind of water that leaves fur in the kettle. This kind of water is good for dark beers, if you want to make pale beers boils the water for a while to precipitate as much Carbonate as possible and possibly add Gypsum.
Permanently hard water has Gypsum and/or Epsom salts dissolved in it, which don't precipitate when boiled, it is good for Pale Ales. If you want to brew salts you need to dilute with distilled/spring (not mineral) water or add lime/baking soda.
This all makes more sense if you read above.

 

[Lengie10]

How much reading do you want to do?

"This is the first article in a three article series intended to be an overview of pH, the importance of pH in brewing"
http://braukaiser.com/wiki/index.php/An_Overview_of_pH

"the effects pH has on various brewing processes and which pH ranges are considered"
http://braukaiser.com/wiki/index.php/How_pH_affects_brewing

"how malt and water settle at a pH and how this pH can be affected through changes in water composition, malt bill and mash additions."
http://braukaiser.com/wiki/index.php/How_pH_affects_brewing

Well that's gone way over my head - far to scientific. having looked at the thames water info - it says hard. According to readings it 323ppm calcium Carbonate and 0.1ppm of fluoride. Im making an American IPA so should be ok.....:thumb:

 

[HebridesRob]

Well that's gone way over my head - far to scientific. having looked at the thames water info - it says hard. According to readings it 323ppm calcium Carbonate and 0.1ppm of fluoride. Im making an American IPA so should be ok.....:thumb:

Boil hard for a few minutes, allow to cool and pour off the sediment. That would be a start.