What are you brewing?

Replies to This Discussion

Permalink Reply by Mike Neilson on November 10, 2009 at 10:51am

Shhhhhhhhhh!!!!! Thats my beer im entering!!! I have put a bottle aside so it will have age this time opposed to 2 weeks old.

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Permalink Reply by Simon David kelly on November 10, 2009 at 11:15am

Sorry Mike, but I'll be taking Stu's advise :o) ... loved the PKB on the weekend ....

My process needs a lot of work still, so I wouldn't worry about mine being close to yours, even if it was an identical bill .... I'm really having lots of temperature control issues all the way through.

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Permalink Reply by Mike Neilson on November 10, 2009 at 11:40am

Yeah take his advise!! That way we can compare roastyness to percentages!!
Heres another tip lads address your water or it will to acrid!!

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Permalink Reply by Simon David kelly on November 10, 2009 at 12:19pm

I was looking at that last night ... should we be aiming for something similar to the Dublin water or Cork?

And does anyone have a full Wellington water report? I only manage to get a few numbers ...

Calcium: 22.2 ppm
Sulfate: 6.3 ppm
Magnesium: 0.0 ppm
Chloride: 8.6 ppm
Sodium: 11.0 ppm
Bicarbonate: 0.0 ppm
PH: 7.5

Couldn't find the Mg or Bicarb.

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Permalink Reply by Steve Baker on November 11, 2009 at 9:08am

I aggregated the data for the wellington water sources and ended up with this beersmith profile. I think any water source could end up supplying any part of wellington, especially if you're supplied by a tank that is filled by truck.

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Permalink Reply by Stu McKinlay on November 10, 2009 at 1:05pm

I've made a few stouts now and never had any problem with Wellington water... though I do always acidify. I'm going to leave my water as is, just so we can taste it 'au naturel' on the day.

We're a bit low in Ca CO3 and S04 according to those numbers of Simon's... CO3 is the key. London water is an option too Simon.

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Permalink Reply by Matthew on November 10, 2009 at 1:12pm

Thanks Simon, I've been looking for that data.

Stu, when you say acidify do you mean the ca CO3? Baking soda or Tartaric acid?

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Permalink Reply by Stu McKinlay on November 10, 2009 at 1:41pm

Tartaric acid. I just use 1 teaspoon per 20L - a rough estimate based on a calculation I found a few years back.

The only "mineral" i ever really add is CaSO4... though I've toyed with the idea of CaCl2 in pale ales. I've never contemplated CaCO3.

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Permalink Reply by Mike Neilson on November 10, 2009 at 1:47pm

My Mash water for the 13% Roaster had 200ppm of Calcium Carbonate in the mash water to bring the Mash ph to a near perfect 5.3 after that I didn't really give a flying fook my sparge water was U/Hutt 25ppm Carbonate!! And this beer is the Bollocks for it I believe!!

Permalink Reply by James P on November 10, 2009 at 1:45pm

This is I think what you want to read.... page 29.

Greater Wellington Water Report 2009

Maybe not as you will probably living closer to WLG central!

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Permalink Reply by Simon David kelly on November 10, 2009 at 1:58pm

I've just been reading it ... anyone know which one feeds Island Bay?

Permalink Reply by Stu McKinlay on November 10, 2009 at 2:16pm

I've got a mate at capacity... looking into it.

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