Yeasty wrote:I've ordered the gear for a Munich Helles including the acidulated malt. I've just re read the receipe and saw the note on why its been included, which I failed to notice first time
I've not got into Mash PH or Water quality yet as I want to keep it simple for as long as possible...
Hi there yeasty,
I think this question might be impossible to give an instant answer. Water chemistry is dependent on either you having the means to know (measure) your water or having brewers close to you who can do this, help you out.
So, you need to go knowledge gathering either by getting some pH measuring strips, hooking up with local brewers and, of course by reading. I really like the links that 2XC offered above - top quality. The first one is more appropriate for someone starting to explore this area but the second is also very well written.
In saying all this, I am a firm believer in the saying, "If your water tastes good, then you should be able to brew a great beer."
Many brewers, excellent ones in fact, will tell you that something like pH is the most important thing in making a great beer assuming you have the basics such as temps, cleanliness etc right. I'm not sure about this though as I have tasted superb beers from some of these brewers but also some shocking ones which they think are faultless. Some of these brewers have tasted some of my beers and found them great but with which I have found a flavour that is most unpalatable (took me ages to track that one down!)
So, my great beer to them is not so great to me and vice versa. A lot of the time we agree but to date, I must say that in the water I have used in locations three thousand miles apart, sometimes filtered, I have not been able to taste a difference. My suspicion is that a
few brewer's palate might have a sore point, something they really can't stand but that others don't notice. I have my sore point and I notice it in a lot of beers. This same sore point of mine is not noticed by a lot of other accomplished brewers, often BJCP certified. These same people will be able to identify faults I have no sensory capability of.
So, my philosophy is to adhere to the rules as best as you are able at your current level of knowledge but don't get hung up on knowledge. If in doubt, just brew it.
Then, taste the beer. Is it nice? Is it great? What do your friends think? (Women often make great beer judges with many styles of beer - they are more honest.) If you are getting positive answers then my advice is to simply brew on. Spend your thinking time on how to make the whole process easier rather than thinking, "I read somewhere that doing this does that and makes the difference between a crap beer and a great one."
The latter is true for some things but I, and this is just me, have never experienced it with a bit of a change in water chemistry. Even moderate changes from a sound original recipe seem to always produce great beer.
And I thought that was going to be a one paragraph answer from me
PP
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and thanks for the interest. Can you post beer to the UK from Aus.??
