National Homebrew Club Ireland

General Discussions => Brewing Communities => Maiden City Brewers => Topic started by: DCLavs on April 14, 2020, 03:56:14 PM

Title: Derry water
Post by: DCLavs on April 14, 2020, 03:56:14 PM
https://www.niwater.com/sitefiles/resources/pdf/waterquality/2019_zn0603.pdf

I've never used tap water when brewing but thinking of changing that as bottled water adds almost £6 onto the cost of a brew. I'm guessing most of us get our water from Carmoney. Could anyone give me advice on what I should add to the water? I'd be brewing stouts and IPA.
Title: Re: Derry water
Post by: Tom on April 15, 2020, 08:58:54 PM
Send us a PM. I've written a document about exactly that. Meant to 'present' it at a local meet but never got round to it.
Title: Re: Derry water
Post by: DCLavs on April 20, 2020, 04:33:58 PM
Brilliant. Thanks Tom.
Title: Re: Derry water
Post by: Gerryjo on May 26, 2020, 10:46:26 PM
Be careful with the water as they give an estimate pH of 7.2 for corrody supplies when it's actually 6.88. I normally add 100g aciduated malt when brewing for hoppy or balanced Ales or lagers and found this brings my pH to around 5.6 depending on grain types and I've checked this several times.
Title: Re: Derry water
Post by: Tom on May 27, 2020, 12:45:24 AM
I don't think the pH of the brewing liquor matters so much anyway. It's just one variable in a pack of variables. Know your salts, know your alkalinity, you're set.

pH meters are expensive and a pita. Salifert test kits are less than a tenner (for 100 tests) and maths is maths.

Yes, acid malt works, but unless you know how it works, you're stabbing in the dark.

Sorry for countering your post, Gerryjo, I've had enough homebrewed wheat beer to float a Foyle punt.