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13 votes
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Diluting beer after 11 hours of fermentation. What to expect?

You can safely dilute at any stage. Contamination is probably the biggest risk. But just takes basic sanitation practices to avoid. Oxydation: Really only an issue if 50% or more of the alcohol is ...
Evil Zymurgist's user avatar
10 votes
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What are the effects of adding water after the boil?

If you have designed your recipe to account for adding the extra water at the end of the boil, then I see no issues what so ever. I would personally add a couple of litres of boiling water every 10 ...
Mr_road's user avatar
  • 7,048
8 votes

Diluting beer after 11 hours of fermentation. What to expect?

Regarding contamination, if you boil the water you are using to dilute and let it cool in a sanitised pot, then add it you should avoid bacterial or wild yeast contamination. At that OG (1080) don't ...
Mr_road's user avatar
  • 7,048
7 votes

What are the effects of adding water after the boil?

There are two potential, but not serious, issues with boiling the volume lower than full: 1. Maillard reactions (not caramelisation) at higher wort gravity tend to be more prominent. Sometimes it's ...
Roman's user avatar
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6 votes
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Difference of water content for difference in taste

Different water profiles can change the taste of your beer. Especially when you brew a beer with - as you say - "nothing [...] complex with tastes". When there is no big hop aroma or lots of alcohol ...
Oliver Hörold's user avatar
6 votes

What are the effects of adding water after the boil?

I add nearly freezing water to chill it quicker to pitch temperature. 1 gallon of near frozen I add to 4 gallons of wort to chill it to lager pitch temperature quicker. Once my immersion chiller ...
med116's user avatar
  • 203
5 votes
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Conserve water used in immersion chilling?

I start by saving the hottest water in my sink, to be used for cleaning the immersion chiller and other items post-brew. Once I have enough there, I save the water in buckets to be used for watering ...
GigaFemto's user avatar
  • 344
5 votes
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Brewing with rainwater / tank water

You probably want to get the water tested to ensure it is fit for human consumption. The rain itself should be fine, but the roof surface and storage vessels may not made of food grade/food safe ...
Mr_road's user avatar
  • 7,048
4 votes

Brewing with rainwater / tank water

If the air is really clean, you have this part covered. But is it? It is not only about how clean it is where you live - that is, in your area, near ground level. Is it clean up to 2000 feet? Was it ...
Mołot's user avatar
  • 3,718
4 votes

Water- distilled or not?

Short answer: No. In general, if your water is good to drink, it's good to make beer as well. I also have access to good water and I don't find it makes any difference on my finished product when I ...
Philippe's user avatar
  • 4,806
4 votes

Difference of water content for difference in taste

Yes, water has drastic effects on your beer. Your recipe, being simple, lends to allowing the water profile to shine. Even though your water source is close in local, different wells and Processing ...
Evil Zymurgist's user avatar
4 votes
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water for brewing

Bandaid flavors in beer can come from a couple of sources. I wouldn't blame the water first, my guess it's Brettanomyces which is a spoilage yeast. It can give a variety of flavors but one of the bad ...
farmersteve's user avatar
  • 3,012
3 votes

How to dissolve water additions

Usually adding to the boil does well to get them mixed. If you're concerned about clumping you can take some of the hot wort into a cup and slurry the addition to add back to the kettle. Adjusting ...
Evil Zymurgist's user avatar
3 votes

Brewing with rainwater / tank water

Rain water can be very close to RO or distilled. Rain is usually triggered by a solid particle (dust) and or atmospheric compression. Then as it falls it's collecting other particles from the air. ...
Evil Zymurgist's user avatar
3 votes

Diluting beer after 11 hours of fermentation. What to expect?

At what gravity did it started and what was it when the water was added? If the fermentation only just started and still has a long way to go, oxidation would most likely not be a problem. Also the ...
JesseB1234's user avatar
3 votes

How do I predict vaporisation during the boil?

I've not seen a calculator that's reliable. Could be calculated but too many variables: surface area, altitude, actual wort temperature etc. It's much easier to just do a boil test to establish your ...
Evil Zymurgist's user avatar
3 votes

Difference of water content for difference in taste

Yes, water has a decent impact on flavor and mouthfeel of beer. Mineral composition of the water will affect flavor. In beer clone recipes it's not uncommon to see a specification of the mineral ...
Martin's user avatar
  • 711
3 votes
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Adding minerals back into reverse osmosis water?

Yes you can add the minerals in powder form. There is one you already have in your kitchen: NaCl - Sodium Chloride or Table Salt :) There is a lot of brewing related information on water chemistry. ...
Oliver Hörold's user avatar
3 votes

Adding minerals back into reverse osmosis water?

I am going to keep the answer brewing focused. There are a number of salts you can add to get the desired mineral profile you are looking for the most common being added at 1g/USGal : Calcium ...
Mr_road's user avatar
  • 7,048
3 votes
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Salt additions to the glass

It's probably simpler to prepare a solution with CaCl2. For every gram of CaCl2, take 2 gram of distilled, demineralised or reverse osmosis water. Mix well, so you obtain a solution of 33% (W/W) CaCl2....
chthon's user avatar
  • 3,665
3 votes

Help me debug my Christmas Ale band-aid flavor

Band aid flavours are related to phenols, which can only have a few possible causes. Chlorine compounds in the wort (either residue from cleaning or as a result of using chlorinated tap water) may ...
Frank van Wensveen's user avatar
3 votes
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Does chlorine kill yeast?

Yes and Yes. Chlorine and Chloramine are both used to sanitize. Killing bacteria, fungi, and yeast is why they are added to water supplies. They kill the things that make you sick...and things that ...
K4 Nerd's user avatar
  • 371
3 votes
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Besides sparge water, what other water do all-grain brewers add in (and why)?

Total water in your kettle is typically Mash liquor + sparge liquor - grain absorption, which you've essentially stated. I can't speak for this calculator, but for the purpose of simple all-grain ...
rob's user avatar
  • 1,783
2 votes

Does a Total Dissolved Solids (TDS) reading of 0 imply that my water has 0 ppm for the various minerals?

Total dissolved solids in drinking water confer desirable taste and provide important, desirable, minerals to those drinking this water. Minerals generally include calcium, magnesium, potassium, and ...
richard mayer's user avatar
2 votes
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Does distilled water and/or alcohol cause airlocks not to bubble?

To elaborate on my comment more. Some airlocks won't show tale tale signs of c02 that has already escaped if using a solution in them that won't form bubbles on their surface like pure water or ...
Evil Zymurgist's user avatar
2 votes
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Boiling Tap Water: Covered or Uncovered?

As always, it depends. Boiling uncovered makes mineral content higher, but lets volatile components to evaporate. Boiling covered - opposite. We don't know what's in your water, so we can't reliably ...
Mołot's user avatar
  • 3,718
2 votes

Brewing with rainwater / tank water

I have the same problem. The only water I have available is tank rain water. The modern view is that it is not fit for human drinking but I've been drinking it for years and so do all the city ...
Neil Wilhelmsen's user avatar
2 votes

What effect do water ions have on mash efficiency *other* than adjusting Ph?

IMHO it is the pH of the mash is the important thing. pH of the source water is not so important - as long as it is not ridiculously high of low. Barley and wheat amylase enzymes work optimally in ...
barking.pete's user avatar
  • 5,631
2 votes
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Own malted barley use

Depends on the water/grist ratio you want. Generally 0.33 gallons per lb is common, but much thicker and thinner ratios are used for different mash manipulations. So 5kg = 11lb, 3.8 gallons = 14.38 ...
Evil Zymurgist's user avatar
2 votes

Conserve water used in immersion chilling?

Slowing down the stream might help conserve some (the water stays in the pipe longer and heats up more); but often people find a use for the water instead. One suggestion is to send your hose into a ...
winwaed's user avatar
  • 291

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