water

[grainy one]

I know that I need some gypsum but can not get any until I get to the brew shop and that's 80 miles away so what can I use in place of gypsum that I would be able to get at regular stores? also at what point do I add it.I'm shooting for a more malty brew and I seam to be getting bitter beer with my water.

 

[sbaclimber]

I'm shooting for a more malty brew and I seam to be getting bitter beer with my water.

This is the same reason why I went with Calcium Chloride for my water. Didn't go with the gypsum because my water already has enough sulfur:
Ca+2: 76
Mg+2: 15
Na+: 27
Cl-: 44
SO4-2: 166
HCO3-: 55

Winter being almost upon us, you could probably get Calcium Chloride at your local hardware store. :mrgreen:
(^^jk, )

My last contacts with chemistry were high-school (20+ years ago) and watching Breaking Bad (would still love to know what Schraderbräu was!) so I have no idea what it actually means, but I found this on Wikipedia:

"The hemihydrate (CaSO4·~0.5H2O) is better known as plaster of Paris, while the dihydrate (CaSO4·2H2O) occurs naturally as gypsum."

 

[grainy one]

Thanks for the input ,as far as the hemihydrate (CaSO4·~0.5H2O), dry wall. I have know way of knowing how much or how ,when to use . or if there may be something bad in it as far as trade secret stuff? Here is my source water info.
ca+2=64
mg+2=19
na+=6
cl-=2
so4-2=10
hco3-=273!
I almost all ways boil and decant so I fugue I end up with a permeate hardness +or- 140? so using the water calculator my only question is when it says to add .5 tsp.of what ever, is that per gal or total. I'm thinking its per gal . PS I'm going for a more malty beer. Thanks all, for any input. oh PPS I did just about lose a whole day on that water calculator .

 

[LarryBrewer]

when it says to add .5 tsp.of what ever

Where do you see this message?

I would not use gyspum board (sheet rock) as an additive in my beer. It contains fixers and other nasty compounds designed as a construction material.

Instead I would purchase gyspum and calcium cholride from the home brew store. You want it to be food safe!

 

[grainy one]

type in this url http://www.brewersfriend.com/mash-chemi ... id=Y6S19DK
and it should show what I'm going to do to my water. what I'm not sure about is if the additions are per gal or not. PS it is under calculators in the tools drop down,then click on advanced water chemistry .I hope I'm not confusing every one please bare with me. RHAHB.

 

[LarryBrewer]

All additions are TOTAL, do not add per gallon or you'll be way off. The calculator factors in the total amount for you.

 

[Nosybear]

One question: Do you have more than 40 ppm of calcium in your water? If so, don't worry, be happy, brew with it and order some food-grade gypsum or calcium chloride for the next go. And whatever you do, unless you fancy drinking flame retardant, don't use wallboard gypsum or any other construction materials in your beers!

 

[Nosybear]

I just looked at your source chemistry: Don't worry about the calcium and brew with it. Water is important if you're trying to produce beer commercially, provided your water isn't exceptionally hard, hyperchlorinated or tastes bad due to organic contaminants - think Houston, TX. Commercial breweries treat their water and add back salts for consistency. Homebrewers generally don't need to, there's enough variance in our processes and temperatures that water chemistry doesn't matter. As long as you have enough calcium (but not too much) and your water tastes good, go with it.

 

[grainy one]

thanks for the input it's appreciated .I'm going to brew up a 4.5 gallon batch come Saturday morning with what I have.
5# pilsner
3# white wheat
1# honey malt
.5# caraform
us05 yeast. hops to be announced.

 

[Ozarks Mountain Brewery]

from experience on a small grain bill I will say 3 pounds of wheat might be cloudy and some what over powering

 

[grainy one]

good point. I've just now started adding wheat to my bills and don't know the impact yet. probably will tone down the wheat and add to the pilsner. I have a gallon of this ratio grain bill in secondary today and waiting for the 04 yeast to drop out a little more before I dry hop it. I will post results in brew day forum after I get next batch fermenting .

 

[Ozarks Mountain Brewery]

it may not be half bad if your looking for that type of beer, just make sure you know that wheat changes the flavor the more you add just like oats, seems to be thicker and blander finishing but you can dress it up with good flavored hops or yeast and higher carbonation