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Water...

Phildefer

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I got a question for the specialists of water as I like to brew an Imperial Russian Stout:

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What should I do?
 
I love BeerSmith, but I use Bru'n Water for my waster adjustments. It's a bit more complex to use, but I think it's a better tool and a bit more accurate. There's a free version at:    https://sites.google.com/site/brunwater/

If you make a donation Martin will send you a slightly more capable version.

Read the instructions before you try to use it!

Then, read the instructions again!

Then, in your spare time, read the water knowledge page. Great info!
 
Phildefer said:
I got a question for the specialists of water as I like to brew an Imperial Russian Stout:

What should I do?
First question.  Torcy? Is that the location and is that that actual water content you had tested?  Have you had a water test done?  That is important since it gives you the base numbers to begin with. 

Next, how are you controlling the mash pH.  I'd almost say that is more important than the mineral content.  Maybe less so in an Imperial Stout since all the dark malt will be helping the pH.  But still, your mash pH is the key to getting that beer to turn out well.  (or any beer for that matter).

I also use Bru'n Water and second the suggestion to give that a try.  It may be a little overkill, I can't say.  I've never used the Beersmith water adjustment tool before.  In theory, they should produce much the same result.  But it appears Bru'n Water concentrates more on pH which is what I think matters most.
 
BugHunter said:
I've never used the Beersmith water adjustment tool before.  In theory, they should produce much the same result.  But it appears Bru'n Water concentrates more on pH which is what I think matters most.

No. BeerSmith's water profiler is a flat comparison. It's not dynamic in terms of changing water targets, volumes or beer styles the way Bru'n water is. BeerSmith doesn't predict mash pH, either. Each mineral profile is a deliberate circumstance and calculation that's saved and imported much the same way an equipment, mash of fermentation profile is.
 
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