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HOMEBREW Digest #5681
HOMEBREW Digest #5681 Wed 19 May 2010
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
CAMRA/England ("Chad Stevens")
agua (Joe Katchever)
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Date: Thu, 13 May 2010 08:33:37 -0700
From: "Chad Stevens" <zuvaruvi at cox.net>
Subject: CAMRA/England
Looking for a CAMRA or other real ale enthusiast in England who might have
an interest in seeing American craft ale served in England.
Cheers,
Chad Stevens
QUAFF
San Diego
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Date: Wed, 19 May 2010 16:45:58 -0500
From: Joe Katchever <joe at pearlstreetbrewery.com>
Subject: agua
Hello, geniuses of beer. Once again I appeal to your vast collective knowledge.
Back to my favorite subject: water! I have been brewing for twenty years, or
so and have never attempted a ....(drum roll, please) a Pilsner! That's right.
Closest I've gotten was a Kristal Weizen, but only close in color.
So, let me jump in: I've read all the back-and-forth about water, how Pilsen
water is soft, yet North German Pilsners are brewed with hard water and so on
and so forth. Can I brew with water from my water softener?
Here is my water analysis up and downstream from the water softener:
Raw water: Ca= 72.22 Mg= 25.75 Na= 25.88 Hardness= 268
Soft Water: Ca= 0.55 Mg= 0.1 Na= 175.8 Hardness= 1.79
With hardness as mg/L CaCo3
Now, I read in Miller's book Continental Pilsners, that too much sodium is
undesirable. The softened water does appear to have a lot of the sodium but
it does not taste salty to me. I really don't know what is
considered a "lot", anyways.
He suggests when using very soft water (i.e. softened water or RO
water) to add back some of the calcium, I assume in the form of CaCL,
not CaSO4, since he also mentions that too much sulfate is bad, too.
How much calcium do I add back in???
How about pH? My water is alkaline and it takes quite a dose of
minerals to control the pH, something like .3 oz/gallon.
Joe
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End of HOMEBREW Digest #5681, 05/19/10
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