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Message |
    
Bierview
Senior Member
Username: Bierview
Post Number: 1037
Registered: 03-2003
Posted From: 68.197.192.230
| | Posted on Monday, September 12, 2011 - 09:29 pm: | 
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For more than 10 years I have been brewing with water that is a bit on the hard side in Hoboken NJ provided by United Water. The water at an upstate NY home from our well is rather soft. What changes should I expect with the use of soft water? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13187
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Monday, September 12, 2011 - 11:05 pm: |
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Assuming your water in the Catskills is also low in iron, expect the beers to be a little "softer" and "rounder." Lighter styles will show the greatest change. Hop presence will be slightly diminished as well. You will also find that you don't have quite as good a hot break unless you add some calcium to the soft water. |
Bierview
Senior Member
Username: Bierview
Post Number: 1038
Registered: 03-2003
Posted From: 68.197.192.230
| | Posted on Monday, September 12, 2011 - 11:27 pm: |
|
Would certain amounts of calcium correct all the effects mentioned? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 13188
Registered: 01-2002
Posted From: 24.150.49.181
| | Posted on Monday, September 12, 2011 - 11:49 pm: |
|
I wouldn't say that "roundness" and "softness" need to be corrected, at least in many styles. Yes, increasing the calcium to 50 mg/L will improve the hot break, but it's not a requirement. And if you like your beers hoppier, use more hops. After all, in Pilsen they use very soft water to brew a light-colored beer that is soft, round and hoppy, though not to extreme.
Use your Hoboken water for IPAs and darker beers. I suspect it's somewhat harder because it comes from the Delaware River watershed rather than the Hudson.
(Message edited by BillPierce on September 12, 2011) |
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