Soft water, or hard.

[03fxsti]

Does it matter when brewing?

[Ó Flannagáin]

It does, but I can't tell you how. Someone smarter than me will I'm sure. Basically if you have the unwanted one you should add some brewing salts to your water.

[Lerxst]

Sure....extract or AG?

[03fxsti]

extract to start with.

[Lerxst]

Palmer has a nice summary in How to Brew on water for extract brewing...definitely worth the read.

http://www.howtobrew.com/section1/chapter4-2.html

Since you don't have to worry too much about the mash aspect, it's all about what properties your water has and what style your trying to brew, does it even need treatment. What's your water like? When I brewed extract, I had somewhat soft water that worked great for everything cept really hoppy beers (which I dosed with some gypsum and put them on the right track towards getting the hops to really stand out).

[03fxsti]

So, basically since I have the untreated faucet, I should just use that. If I use soft faucet I may need to add some gypsum. I tink mebbe I better just try one wit soft water and one widdout.:D

[Lerxst]

So, basically since I have the untreated faucet, I should just use that. If I use soft faucet I may need to add some gypsum. I tink mebbe I better just try one wit soft water and one widdout.:D

Depends on what you're brewing and if you've found that you need those additions to contribute to the flavor. If you are finding your beers lacking (and especially with beers you've brewed elsewhere or know should be tasting a certain way), then treatment is something to consider. I started treating my especially soft water with gypsum because beers that should have been wicked hoppy and plenty bitter were coming out too "soft" in both categories.

You'll generally be fine with many styles and soft water. If you haven't brewed with it yet, throw down a few batches and see what you get. Palmers bullet points are a great guideline:


Here are the main points to remember about water for extract brewing:


If your water tastes good, your beer should taste good.
Many odors will dissipate during the boil, but some bad tastes need to be removed via filtration or water treatment.
The addition of salts when brewing with extract is not necessary, and is not recommended until you have gained experience with the intended recipe.

[03fxsti]

Thanks very much for the feedback.

[Lerxst]

So, basically since I have the untreated faucet, I should just use that. If I use soft faucet I may need to add some gypsum. I tink mebbe I better just try one wit soft water and one widdout.:D


When you say untreated and soft faucet, do you mean that you have a water softener?

That's a different ballgame depending on the type of softener you have and the amount of sodium that winds up in your water.

[03fxsti]

Yes I have a water softener, but I also retained one facet in the kitchen which is off the system. I hate the taste of soft water.

[Lerxst]

Yes I have a water softener, but I also retained one facet in the kitchen which is off the system. I hate the taste of soft water.

Yeah, I'd pass on the softened water given the choice...I've brewed with some heavily softened water (lots of sodium and a really slick mouthfeel) a couple times and did not like the results.

[christo]

Just to clarify, if you are using a whole-house water softener (salt addition type), it is not a good idea for use as brewing water!!!!

Basically a softener replaces the calcium with sodium or potassium through ion exchange. Sodium and potassium are typically not good to any degree in a beer while Calcium is essential.

Now, if it is a membrane-type filtration system (RO) that softens your water, through physical removal of the hardening agents vs. an ion exchange, then that can be ok though not ideal, as again Calcium is probably the most essential constituent in your brewing water, so you may need to add some back. It's the main mineral in permanent hardness, increases mash acidity, assists enzyme action, helps gelatinize starch, helps extract hop bitterness, reduce haze. Recommended level 50-100 ppm, will precipitate phosphate for better hotbreak flocculation. Excessive amounts lead to harsh flavors and rob too much phosphate (necessary yeast nutrient).

It's a good idea to get your water checked to determine if you have permanent hardness (Calcium and Magnesium) or temporary hardness (thru bicarbinate). You can easily deal with temporary by boiling it first.