Phenol ??
- Thread starter Steve SPF
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https://www.brewersfriend.com/2018/02/13/brewing-water-basics-putting-it-all-together/
A good simply explained place to start is right here in our blog.
A good simply explained place to start is right here in our blog.
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I am a bit similar to you with the wasting water issue. My answer....a kind of 'no chill ' method. Chill 3-4 two litre bottles of cheap spring water in the fridge a few days before then fill the well sanitised FV with it and then empty the wort from the mash tun (I boil and mash in the same vessel).
The cold water should take the wort below hop isomerisation temps pretty quick and then it's a case of waiting. This has been an issue in summer so I am now looking at more tolerant yeasts. Belgian yeasts are great. Did a Saison which really blew my mind and now I am reading about Kveik yeast....they may well be my answer to summer brewing.
I use a campden tablet to decholirinate my water I mash in. Pour boiled and cold tap mix over to spare through a colander and boil the wort that is left.
As I mentioned earlier, chilled bottled water makes up the rest in the FV. Worked well so far and no waste water.
The cold water should take the wort below hop isomerisation temps pretty quick and then it's a case of waiting. This has been an issue in summer so I am now looking at more tolerant yeasts. Belgian yeasts are great. Did a Saison which really blew my mind and now I am reading about Kveik yeast....they may well be my answer to summer brewing.
I use a campden tablet to decholirinate my water I mash in. Pour boiled and cold tap mix over to spare through a colander and boil the wort that is left.
As I mentioned earlier, chilled bottled water makes up the rest in the FV. Worked well so far and no waste water.
