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So I'm in a new house with awesome ridiculously soft, makes Pilsen water look hard, well water... minus the fact that the iron level is around 0.15ppm which I've always know was over the recommended max 0.1ppm for brewing. It's generally not enough to taste in my beers (usually) so I ignored it while battling with clarity, yeast performance, and often a lack of perceived malt flavor in my beers. I also built a new seriously upgraded brewery when we moved so I had no solid direction to look. Many things I have been able to overcome by endlessly reading and tweaking my water chems, PH, pre treating mash water, changing processes etc. but I've never fully solved my issues.
Then this AM I was reading online some excerpts from a well known brewing book that mentions high iron and its effects on tannin extraction, yeast health, and other issues. I'm now convinced that the iron level is my problem. I've been fairly sure there was something going on with my water that my lab reports did not check for but now I'm thinking that that that might not be true. I have recently started cutting my well water with distilled in my last few batches but those are all in the fermentors still and I don't think that I used enough to get my iron below 0.1ppm anyway, assuming that it's wasn't over the 0.15ppm that was measured a few years ago.
Any way, has anyone dealt with this before and had similar issues? It's probably going to be a month or more before I can truly test this. I need to re a firm that i can still make clear super tasty beverages before I go freaking nuts.
@Nosybear ? You seem the have experience with all things esoteric to brewing! lol
Thanks
Then this AM I was reading online some excerpts from a well known brewing book that mentions high iron and its effects on tannin extraction, yeast health, and other issues. I'm now convinced that the iron level is my problem. I've been fairly sure there was something going on with my water that my lab reports did not check for but now I'm thinking that that that might not be true. I have recently started cutting my well water with distilled in my last few batches but those are all in the fermentors still and I don't think that I used enough to get my iron below 0.1ppm anyway, assuming that it's wasn't over the 0.15ppm that was measured a few years ago.
Any way, has anyone dealt with this before and had similar issues? It's probably going to be a month or more before I can truly test this. I need to re a firm that i can still make clear super tasty beverages before I go freaking nuts.
@Nosybear ? You seem the have experience with all things esoteric to brewing! lol
Thanks