Question about Burton's Water Salts

[mucksp]

Hey everyone,

I'm using Burton's Water Salts for the first time in a recipe this weekend, and I have a couple questions based off the research I've been doing online about it.

1. Should I use only distilled water for the recipe? Or, if filtered water can also be used, would distilled though be better?


2. Should I add the salts just before the boil starts, immediately after it starts, or at at different time?


Thanks for the help!

[JohnnyV]

I'm no expert, but I believe you will want to only use distilled water. Filtered water will still have certain minerals and what not in it which will upset the balance the salts are suppose to provide to produce the identical water profile.

As far as when to add to the boil, you'll have to wait for someone more experienced. Personally I'd think you'd add and dissolve as much as you can before you boil.

[mucksp]

Thanks JohnnyV, that confirms what I thought I should do!

[thekulman]

I would use spring water. I stay away from Distilled water for my beer because it's fairly "flat" water. The water should have some minerals in it.
I know you're adding Burton Salts, but that only takes care of one part of the mineral profile.

[chapesh]

i would call or email your local municipal water company and get a water profile. mine was very happy to help. this will allow you to further duplicate the "standard" water profile for a given style. there are quite a few sites online to help determine how to adjust your water to match. and i have read that distilled water is not good for beer! the yeast needs those minerals to thrive. you can also say to heck with it and just brew with spring water and add the water salts and get really good beer! brewing can be as complicated or as simple as you like it to be. i love this hobby!

[Otis_The_Drunk]

Maybe this may help, it's a brew water spread sheet. You will need a program like Excel or the like. But before you make any changes to the brew liquor, I would go to the city Water Dept and get a fact sheet from them. The law says that they must be able to provide you with a copy upon request.

Spread Sheet Download (http://www.byo.com/brewwater/VPB_Water_Witch.xls)

Personally I start out with bottled spring water, which is usually soft and dissolve about a tablespoon of Burton Salts into the original strike water and a 1/4 of that into your sparge water. But of course you could use distilled water and it would be starting out fresh.

What I like about Burton Salts is that the adjustments seems to help out with the mash eff. Also since the water will be harder your hop profile will be somewhat more pronounced.

[danno]

is this extract or all grain?