Another great video Martin! I love that you normally mix in other aspects of Homebrewing with your recipe videos! I would love to see more from you on water chemistry, as it's a new issue I'm struggling with in improving my brewing since I moved to a location with very hard water and hace to use RO. I hope you see this on a years old video.
Chevallier is a heritage malt that’s supposedly “Maris Otter turned up to eleven..” available at Northern brewer, probably others too. I have some but haven’t brewed w it yet. Step mashing is traditional w these lager styles and improves extraction, esp w a first quick protein rest, even if it’s just in the mid 130’s. Like I said elsewhere, Gordon Strong follows that same mash schedule of three rests and mashout. Can’t go wrong w that advice! TDS meters are just ball parking, like you say. The Zero pitchers are great for everyday drinking water, and come w a TDS meter.
I was surprised to find out how much the charcoal RV filter removed, I knew it would remove the chlorine, I use that same filter myself and had no clue it was stripping that much of the dissolved solids out. This is the first of your videos I've seen and I enjoyed it.
@@TheHomebrewChallenge Removing the chlorine is my entire purpose for having the filter. You showed me that if I use the filter it basically makes my water analysis useless and I need to send a filtered sample for analysis. I believe this is the same filter both you and I use. ua-cam.com/video/qT_srS1_a_0/v-deo.html
Hi. Great water comparison! As for me we should adjust water PH level in the prepared mash with grains. Not just plain water. Because grain makes it's own PH corrections. But I never add any chemicals to my beer - it's always great and I'm sure I drink absolutely clear product. Even for sterilization I use only pure spirit and hydrogen peroxide.
Very simple and informative regarding water chemistry I am looking into developing my own recipes now and usually I buy bottled 5L waters from tesco but pH is definitely something I at least wish to measure and at some point control. Keep. Up the good work
@@TheHomebrewChallenge I actually ordered one for about 20 euro after watching and commenting earlier in addition to my stock up of PBW and I will absolutely be downloading that spreadsheet. Genuinely helpful video for what may seem like a maze of a topic you broke it down very simple so people can dip their toe in. The lager looked good also!
i guess Im asking the wrong place but does anybody know of a tool to log back into an Instagram account? I was dumb forgot the login password. I love any assistance you can offer me
@Bowie Malachi thanks for your reply. I found the site on google and Im trying it out now. Looks like it's gonna take quite some time so I will get back to you later with my results.
I enjoyed the water chemistry discussion and the TDS tests. I have done reading on Charcoal filters, and I just don't understand how they impact the water chemistry (other than removing chlorine and organic contaminants...my understanding is that many don't remove chloramine very well). The way that I have learned water chemistry is that 1) use additions like Gypsum, and Calcium Chloride only to impact the flavor profile of the water and 2) use acid or baking soda additions only to impact the pH of the beer. Interesting to see that you add salts to tweak your pH.
This would have to be the best homebrew series on UA-cam at this point. I don’t know if you already have but a video on your brewing equipment would be good I’m new to this and got my self a robobrew but I am kicking myself now as I can weld and most days we are manufacturing food grade stainless equipment and your setup looks great because of its size quite compact. What size brews are you getting into the fermenter?
ive got a competition coming up and i picked this style, i picked similar malts, but base will be pilsen, with melanoidan, crystal 80, cara pils and acid malt, same hop schedule, hoping it turns out
using a electrolysis gadget might give you an idea to determine whats in the water according to the color that appears. For instance iron gives a rusty color.
I've always seen the benefit of using distilled or RO water was knowing you have a consistent starting place for you to build your water profile from every time you brew. I've decided to have my city water run through a filter and then have that tested at Ward Labs so I know what my water chemistry is no. The trouble is that any time in the future the city can change that and I won't have a clue till I get my water tested again. I'm starting to look into RO as I know I'm way to lazy and forgetful to go out and get 8 gallons of distilled water every time I brew. :D
@@dyyddson Any information they post will be from a time period that's likely very old. Plus who knows when they may change it or how the water changes by the time it gets to your home. By using distilled or RO water you know exactly your starting point. Then by doing the rather simple water additions you can create a water profile that you want for the style you are brewing. It's not only easy to do it's extremely consistent and gives you more control over your final product.
So what was the ph of the distilled water......"7"? I just bought a 100L still for (among other things) this purpose, and I'm looking forward to saying goodbye to cloramine and unpredictable minerals, and hello to a perfectly balanced water profile. Any advice, or videos as to get the proper minerals back into solution? Thanks.
I really like your videos. You mentioned you do not use sparge and use full volume on the mash stage. How do you set that using BeerSmith? And, is it true that you need more grain when you use no sparge? If so, how do you calculate it? Thanks and greetings from Mexico :)
Could you tell me what that setting is? I know you a busy man but would be awesome if you can make a video about your BeerSmith no sparge configurations.
Question about your containers especially your smaller ones. I do have the larger that you use but where did you get the smaller ones for your specialty grains
The Homebrew Challenge ah the dollar shop. Well seeing I live in the home of the ¥100 shop Japan I might be able to find one or two. Love you 99 challenge been very inspirational. Unfortunately bit difficult to obtain all the ingredients here
The Nestle water products (including PureLife and Poland Spring) have pretty comprehensive data sheets online including calcium, magnesium, and sulfate, although as you say it's ranges and averages: www.nestle-watersna.com/en/bottled-water-brands/water-quality-reports "Wadder" lol
'pH of the water' is totally irrelevant. it is the residual alkalinity and mineral content in the water you're interested in as that is what will impact mash pH. if you are using a website like EZ water or similar (written by people who know what they are talking about) you cant go wrong though. keep at it.
I just plug the recipe into BeerSmith along with my equipment profile and it spits out how much water to use. For most batches it's typically around 7 gallons.
![Home Brewing Water Chemistry for Beginners [WATER SIMPLIFIED]🚰](http://i.ytimg.com/vi/xVIAC1CqeVc/mqdefault.jpg)
I'm a brazilian homebreewer and you inspire me... tk u...
Another great video Martin! I love that you normally mix in other aspects of Homebrewing with your recipe videos! I would love to see more from you on water chemistry, as it's a new issue I'm struggling with in improving my brewing since I moved to a location with very hard water and hace to use RO. I hope you see this on a years old video.
Chevallier is a heritage malt that’s supposedly “Maris Otter turned up to eleven..” available at Northern brewer, probably others too. I have some but haven’t brewed w it yet. Step mashing is traditional w these lager styles and improves extraction, esp w a first quick protein rest, even if it’s just in the mid 130’s. Like I said elsewhere, Gordon Strong follows that same mash schedule of three rests and mashout. Can’t go wrong w that advice! TDS meters are just ball parking, like you say. The Zero pitchers are great for everyday drinking water, and come w a TDS meter.
I was surprised to find out how much the charcoal RV filter removed, I knew it would remove the chlorine, I use that same filter myself and had no clue it was stripping that much of the dissolved solids out. This is the first of your videos I've seen and I enjoyed it.
That’s interesting about the chlorine. Didn’t know it removed that. Perhaps I don’t need to both using a campden tablet with this filtered water then.
@@TheHomebrewChallenge Removing the chlorine is my entire purpose for having the filter. You showed me that if I use the filter it basically makes my water analysis useless and I need to send a filtered sample for analysis. I believe this is the same filter both you and I use. ua-cam.com/video/qT_srS1_a_0/v-deo.html
Hi. Great water comparison! As for me we should adjust water PH level in the prepared mash with grains. Not just plain water. Because grain makes it's own PH corrections. But I never add any chemicals to my beer - it's always great and I'm sure I drink absolutely clear product. Even for sterilization I use only pure spirit and hydrogen peroxide.
I didn't show it in the video but each brew I do typically use a pH meter during the mash because as you say the grains at mash will affect the pH.
Very simple and informative regarding water chemistry I am looking into developing my own recipes now and usually I buy bottled 5L waters from tesco but pH is definitely something I at least wish to measure and at some point control. Keep. Up the good work
Thanks! Adjusting and measuring for pH is reasonably straightforward with that spreadsheet and a cheap pH meter so give it a shot.
@@TheHomebrewChallenge I actually ordered one for about 20 euro after watching and commenting earlier in addition to my stock up of PBW and I will absolutely be downloading that spreadsheet. Genuinely helpful video for what may seem like a maze of a topic you broke it down very simple so people can dip their toe in. The lager looked good also!
Cool test on the different waters. I've been using that same RV filter for a while. My ph is always in range and my beer is good!
Yeah that RV filter is handy compared to buying all the water at the store
Thanks for the water chemistry lesson Martin! Very helpful
i guess Im asking the wrong place but does anybody know of a tool to log back into an Instagram account?
I was dumb forgot the login password. I love any assistance you can offer me
@Jon Uriah Instablaster ;)
@Bowie Malachi thanks for your reply. I found the site on google and Im trying it out now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Bowie Malachi It worked and I actually got access to my account again. Im so happy:D
Thanks so much, you really help me out !
@Jon Uriah happy to help =)
I enjoyed the water chemistry discussion and the TDS tests. I have done reading on Charcoal filters, and I just don't understand how they impact the water chemistry (other than removing chlorine and organic contaminants...my understanding is that many don't remove chloramine very well).
The way that I have learned water chemistry is that 1) use additions like Gypsum, and Calcium Chloride only to impact the flavor profile of the water and 2) use acid or baking soda additions only to impact the pH of the beer. Interesting to see that you add salts to tweak your pH.
Thanks for great video.
What was a target water profile?
Great video! Covered a lot of great information. Beer looks good too!
Thanks!
thumbs up from Czech
This would have to be the best homebrew series on UA-cam at this point. I don’t know if you already have but a video on your brewing equipment would be good I’m new to this and got my self a robobrew but I am kicking myself now as I can weld and most days we are manufacturing food grade stainless equipment and your setup looks great because of its size quite compact. What size brews are you getting into the fermenter?
Thank you. Yes planning to do a video on my system. Now welding your own system sounds pretty awesome!
The Homebrew Challenge I think it would be possible to make a system similar to yours with some pretty simple fabrication
Excellent.
ive got a competition coming up and i picked this style, i picked similar malts, but base will be pilsen, with melanoidan, crystal 80, cara pils and acid malt, same hop schedule, hoping it turns out
Hope you used decoction technique and not infusion
using a electrolysis gadget might give you an idea to determine whats in the water according to the color that appears. For instance iron gives a rusty color.
I've always seen the benefit of using distilled or RO water was knowing you have a consistent starting place for you to build your water profile from every time you brew. I've decided to have my city water run through a filter and then have that tested at Ward Labs so I know what my water chemistry is no. The trouble is that any time in the future the city can change that and I won't have a clue till I get my water tested again. I'm starting to look into RO as I know I'm way to lazy and forgetful to go out and get 8 gallons of distilled water every time I brew. :D
ur city should post the information online anyway. It's 2021 for god's sake :D
@@dyyddson Any information they post will be from a time period that's likely very old. Plus who knows when they may change it or how the water changes by the time it gets to your home. By using distilled or RO water you know exactly your starting point. Then by doing the rather simple water additions you can create a water profile that you want for the style you are brewing. It's not only easy to do it's extremely consistent and gives you more control over your final product.
So what was the ph of the distilled water......"7"? I just bought a 100L still for (among other things) this purpose, and I'm looking forward to saying goodbye to cloramine and unpredictable minerals, and hello to a perfectly balanced water profile. Any advice, or videos as to get the proper minerals back into solution? Thanks.
good video cheers
I really like your videos. You mentioned you do not use sparge and use full volume on the mash stage. How do you set that using BeerSmith? And, is it true that you need more grain when you use no sparge? If so, how do you calculate it? Thanks and greetings from Mexico :)
BeerSmith has a BIAB setting that I use. It tells me how much grain to add.
Could you tell me what that setting is? I know you a busy man but would be awesome if you can make a video about your BeerSmith no sparge configurations.
You missed out rainwater/snow and water from a dehumidifier.
How would they influence a beer???
Any pH meter or strips that are reliable for under $40? Oregon water is like 8.1 for pH
Question about your containers especially your smaller ones. I do have the larger that you use but where did you get the smaller ones for your specialty grains
Found them at the dollar store.
The Homebrew Challenge ah the dollar shop. Well seeing I live in the home of the ¥100 shop Japan I might be able to find one or two. Love you 99 challenge been very inspirational. Unfortunately bit difficult to obtain all the ingredients here
Do you ever use 5.2 stabilizer in your beer, because every time i brew beer i use RO water in my beer
How are you collecting the RO water?
The Nestle water products (including PureLife and Poland Spring) have pretty comprehensive data sheets online including calcium, magnesium, and sulfate, although as you say it's ranges and averages: www.nestle-watersna.com/en/bottled-water-brands/water-quality-reports
"Wadder" lol
Were these ingredients calculated for a 5 gallon batch?
Yes 5 gallons.
'pH of the water' is totally irrelevant. it is the residual alkalinity and mineral content in the water you're interested in as that is what will impact mash pH. if you are using a website like EZ water or similar (written by people who know what they are talking about) you cant go wrong though. keep at it.
ive tried 100% distilled before and adjusted with salts, and the beers were just lacking .. went back to tap and adjustments
Yeah seems like a lot of work compared to just filtering water
@@TheHomebrewChallenge for sure. Just don't think the calculators are accurate enough to just use r/o /distilled, at least for me with beersmith
How did you adjust the distilled water to reach the PH in this specific recipe?
I used the water adjustments in BeerSmith 3. Plan to go into more detail on that in a future video.
How do you know how many gallons of water to use to mash for a specific grain bill?
I just plug the recipe into BeerSmith along with my equipment profile and it spits out how much water to use. For most batches it's typically around 7 gallons.
This depends on how many gallons of finished beer you want and whether you plan on sparging.
Phil Thompson is the 1.3qts per pound a good go too and then fill the rest with sparse if needed?
OG, FG?
seeing a fellow brit use Fahrenheit instead of Celsius is infuriating. metric only!
"100% distilled water beer" ...wait so you didn't add any salts at all?? ...its just hydrogen hydroxide??
I mean... czech lager is good with a very soft water... but usually a bit of mineral in water is great to avoid diarrhea!
Nice video. Not sure why an Englishman would want to learn to speak like an American tho, slightly demeaning.
Don’t argue with a woman 🤣