Topic: Water

42 result(s).

Using Water Profile for Brewing

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Rick, water chemistry can indeed be confusing. I think one of the reasons that the topic is so frustrating to read about is partly due to the number of different units that are used to express the concentration of ions in water. The analysis you sent from Ward Laboratories is typical of modern water lab

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Pre-Boil vs. Post-Boil Water Ion Concentrations

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This is a really good question. Water chemistry is discussed in terms of pre-mash concentrations with minimal attention given to the concentration of ions following mashing (and boil). Perhaps the primary reason for this view is that water chemistry’s greatest influence on beer is through its effect on mash and wort pH. Malt enzymes, protein

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Dial In Your Brewing Water No Matter The Source

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Thanks for the great question about water. I will jump into the middle of the pool here and try not to stray towards the deep end where the abyss of things not relevant to homebrewing lies. The crux of your question is how does one determine the starting point with water, and like most things

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Adjusting Flavor Using Brewing Salts

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The Beer Judge Certification Program (BJCP) training material outlines a sensory training process for brewers and clubs using ingredients found around the home or the brewery. As Education Chair for the Aurora City Brew Club in Aurora, Colorado, I’ve expanded this test to include other flavors and particularly, solutions of brewing salts. In the past,

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Brewing Water Tweaks

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Grain bill, grist ratio (mash thickness), and salt additions all affect mash pH. I am not going to address specific how-to details related to the EZ Water Calculator in this answer, but after playing around with this spreadsheet I can verify that the tool does not “suggest” salt additions to balance the pH; you need

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Water Adjustments: Tips from the Pros

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Just because water is safe to drink doesn’t mean it is ideal for making great beer. Changing the chemistry of water is the first step great brewers take when creating a recipe,

Brewing with Reverse Osmosis Water

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You can’t trust water: Even a straight stick turns crooked in it.” – W.C. Fields. Over the years, I’ve probably had more discussions, debates, and arguments with other brewers over water than just about any other topic. And I think I know why. It’s a fairly advanced topic that requires some scientific understanding, but also

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Combating Chloramine

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As far as chloramine removal goes, your “belt and suspenders” method is more than capable of removing chloramines from water. Just to very briefly hit this topic, carbon filtration is a great method that can be used to adsorb a wide range of compounds from water. One of the most common uses of carbon filtration

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Shifting Water: Understanding brewing water additions

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Water continues to be one of the leading topics homebrewers want to learn about. Get some high-level pointers from the man who literally co-authored the book on the topic.

Water Control System: Making the most of a float switch

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A float switch can be a beautiful addition to any homebrewery. Learn about one homebrewer’s water control system that helps him achieve three goals during his brew day.

Tuning In to Water Profiles

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I have never written extensively about brewing water profiles and cannot knowingly comment about why this topic is usually addressed by reviewing the water profiles of historically important brewing centers. But I think I have a pretty good idea why this has been the approach and will answer your question from an assumption about the

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Portable RO System: Water on the go

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Reverse osmosis (RO) systems have become fairly common in the homebrew world. While most systems are meant to be stationary, one homebrewer wanted to make his portable. Check out his mobile RO system build.

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42 result(s) found.