![]() The night before brewing, I weighed out the grains for both batches and began collect the RO water. I prepared a single large starter of Wyeast 1768-PC English Special Bitter a couple days prior to brewing. If this were in fact true, beers differing only in mineral amount while the ratios are identical could be presumed to taste the same, which is what I tested out for this xBmt! I’ve heard from people I view as brewing water experts that the ratio of sulfate to chloride, so long as overall amounts are reasonable, is what ought to be focused on as it has a greater impact on beer character. Indeed, a recent xBmt showed tasters were able to reliably distinguish between beers made with opposite sulfate to chloride ratios, confirming that beliefs held by many, myself included.Īs good as this felt, I became curious about the impact actual mineral amount, or what I refer to as mineral load, has on beer when the ratio is held constant. Perhaps the most commonly discussed minerals in brewing, sulfate and chloride are often referred to in terms of their ratio in the brewing liquor, higher amounts of the former producing a crisper beer with a sharper bitterness while greater amounts of the latter are said to lead to a softer bitterness with a more rounded malt character. While I’ve made other changes to my brewing process that likely helped as well, nothing seemed to make nearly the difference as adding a few grams of gypsum and calcium chloride to my brewing liquor. ![]() Once I started paying attention to water chemistry and adapting mineral profiles for my homebrew, I quickly became convinced that water is far more important than I’d previously believed and an easy way to improve the quality of my beer. Mosaic Of Change IPA by House Of Pendragon.
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