robininski
Brewer
We have done a water analysis a year ago and have made mineral additions according to the dilution rate at which we have decided. Just recently (04/24/2010) we brewed a (blonde ale). “A Simple Solution” and Laura noticed that the CaCl did not dissolve for the mash water. I have known this but never really gave it much thought. The thing is that we also add CaSO4 to balance the equation. Something that I don’t think has happened, because the gypsum dissolved and the calcium chloride did not.
Could this be the underlining cause of the sulfur, aroma & taste?
The beer we made May 24, 2010 we boiled the CaCL with distilled water until it dissolved before adding. That beer “A Simple Solution” which I am drinking right now is the best we have done.
Brew & Learn
Again if it would not be too much trouble, please send us your input.
Thank you again so much for your help:
Rob & Laura Tegel
Could this be the underlining cause of the sulfur, aroma & taste?
The beer we made May 24, 2010 we boiled the CaCL with distilled water until it dissolved before adding. That beer “A Simple Solution” which I am drinking right now is the best we have done.
Brew & Learn
Again if it would not be too much trouble, please send us your input.
Thank you again so much for your help:
Rob & Laura Tegel