Topic: Water

46 result(s).

Utilizing A Brewing Water Calculator


Me and my big fingers! Did I type some words about my water tool? While it’s tempting to geek out with water math, I’ll try to keep this answer informative without jumping

Calibrating a pH Meter With Distilled Water


On paper, using distilled water as a pH 7.0 makes sense because the ionization constant is 1 x 10-14 and the concentration of hydrogen ions is 1 x 10-7 molar at 77

Brewing Water Treatments

Nano+ Members Only

Water is the least understood ingredient when making great beer. John Palmer, who literally wrote the book on the subject, will help take the mystery out of water’s role in brewing and how to make better beer as a result. You’ll learn how to adjust your brewing water, understand water reports, and other vital skills

To access this content, you must purchase Nano+ Membership, or log in if you are a member.

Brewing Water Adjustments Workshop

Plus Members Only

Water is a critical brewing ingredient and yet is one of the least understood. John Palmer, who wrote the definitive book on the subject, Water: A Comprehensive Guide for Brewers, will take the mystery out of your approach to handling water in your brewery during this four-hour workshop. You’ll learn not only the chemistry but

To access this content, you must purchase Nano+ Membership, or log in if you are a member.

Using Water Profile for Brewing

Digital and Plus Members Only

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

Pre-Boil vs. Post-Boil Water Ion Concentrations

Digital and Plus Members Only

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

Dial In Your Brewing Water No Matter The Source

Digital and Plus Members Only

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

Adjusting Flavor Using Brewing Salts

Digital and Plus Members Only

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,

Brewing Water Tweaks

Digital and Plus Members Only

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

Water Adjustments: Tips from the Pros


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

Digital and Plus Members Only

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

Combating Chloramine

Digital and Plus Members Only

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

46 result(s) found.