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 ...
- 18.5k
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 ...
- 7,018
9
votes
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Will my Reverse Osmosis water lose its purity if its not used immediately?
'[W]ater will naturally absorb carbon dioxide from the air'
Yes it will. But consider this: at atmospheric pressure and room temperature the solubility of CO2 is roughly 0.7 volumes (~1,400 ppm). ...
- 6,417
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 ...
- 7,018
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 ...
- 1,498
6
votes
Accepted
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 ...
- 628
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 ...
- 203
5
votes
Does a Total Dissolved Solids (TDS) reading of 0 imply that my water has 0 ppm for the various minerals?
In principle that's what it means. So you could stop there and use your water as if it were distilled water.
If you wanted to be thorough, you'd question the sensitivity of a $15 device.
A quick ...
- 27k
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 ...
- 7,018
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 ...
- 344
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 ...
- 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 ...
- 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 ...
- 18.5k
4
votes
Accepted
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 ...
- 3,012
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 ...
- 18.5k
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. ...
- 18.5k
3
votes
Do Some Carbon Filters Remove Chloramines, While Others Don't?
'Are there different types of carbon filters, some that would filter out chloramine and some that do not?'
Sort of. As long as you're dealing with activated carbon filters they will provide the ...
- 6,417
3
votes
How can i stop losing so much water during brew
There are two stages you are "loosing" water, and each have different mechanism:
Mash and sparge
Boil
Let's talk them one at a time.
Mash & Sparge loses
There are two reasons for that. First ...
- 3,718
3
votes
Accepted
pre-boil water the day before?
'Can I boil my water the night before brew day and leave in the HLT with lid on ready for the morning? '
Of course you can. This will help reduce chlorine and other volatile substances, precipitate ...
- 6,417
3
votes
Accepted
How can i stop losing so much water during brew
Losses of water in the brewing process are common. There are some that are unavoidable and some that are controllable to a point.
1. Absorption by Grain: Your dry grain will absorb water at a rate of ...
- 608
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 ...
- 18.5k
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 ...
- 671
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 ...
- 711
3
votes
Accepted
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. ...
- 628
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 ...
- 7,018
3
votes
Accepted
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....
- 3,655
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 ...
- 2,480
3
votes
Accepted
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 ...
- 371
3
votes
Accepted
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 ...
- 1,773
2
votes
How can i stop losing so much water during brew
I have two very rough guesses.
First, are there any points where you are boiling uncovered where you could change and cover the pot?
Second, your boiler is 52l? Given how large that is I expect you'...
- 933
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