Topic: Water
Water: Beer Ingredient Workshop with John Palmer
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
Frank-N-Filter
Brewers who have to deal with very hard water or changing water profiles from their faucet should find a solution to treat it. One homebrewer set out to build the ultimate water filtration system that would make even a chemist proud
Adding Magnesium Salts in Beer
According to the article “Can You Take Too Much Magnesium” published on the Medical News Today website, the National Institutes of Health recommends 310–320 mg as the daily magnesium allowance for adult
Easy Water Adjustments
Explore some easy water treatments whether you are working with city municipal water, well water, or utilizing reverse osmosis water.
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
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
Brewing Water Adjustments Workshop
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
Using Water Profile for Brewing
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
Pre-Boil vs. Post-Boil Water Ion Concentrations
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
Dial In Your Brewing Water No Matter The Source
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
Adjusting Flavor Using Brewing Salts
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
