WATER adjustments for brewing BEER + pH - Extract & All Grain - Part 1
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- Опубліковано 29 лип 2024
- PATREON - / thehomebrewnetwork
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***Small teaspoon for chlorine removal, very small you only need about half a gram. Cheers!
Water Progs/apps/sites
Ezwater - www.ezwatercalculator.com/
Brewfather - bit.ly/Brewfather
Beersmith 3 - beersmith.com/
Worts of Wisdom - www.wortsofwisdom.org/water-p...
Ph Meter - bit.ly/PhMeterBevDoctor
Kegland - bit.ly/Kegland
Series X 4 Taps - bit.ly/SeriesX4taps
Hop Missile - bit.ly/HopMissileNew
Fermzilla 27L - bit.ly/Fermzilla27L
Ph Meter - bit.ly/PhMeterBevDoctor
RAPT Fermentation Fridge - bit.ly/RAPTFridge
BlowTie Spunding Kit - bit.ly/BlowTieKit
All Rounder - bit.ly/AllRounder30l
12mm Silicone Hose - bit.ly/12mmSiliHoseN
Kegland Salts - bit.ly/KLSaltsN
Beer Gun Bottle Filler - bit.ly/BeerGunBottleFiller
O2 Aeration Wand - bit.ly/O2WandN
Carbonation Cap Tee Piece - bit.ly/2CarbCapTee
Lallemand yeast - bit.ly/LalbrewYeast
Stainless Brew Bucket - bit.ly/StainlessBrewBucket
Bucket Blaster - bit.ly/BBlasterN
Flexi Arm 80cm - bit.ly/FlexiArm80
Flexi Arm 40cm - bit.ly/FlexiArm40
Stainless Carb Cap - bit.ly/SSCarbCap
Plastic Carb Cap - bit.ly/PlasticCarbCap
Nuka Tap SS - bit.ly/NukaTapSS
Iodophor - bit.ly/IodophorSani
RO Filter - bit.ly/ROFilterN
Cube Spanner - bit.ly/LidSpanner
Brewzilla 65L Bottom Plate - bit.ly/65LBottomPlateN
Iodophor - bit.ly/IodophorSani
Filter Housing - bit.ly/FilterHousing
1 Micron Filter - bit.ly/1MicronFilterN
Tube Cutter - bit.ly/TubeCutterN
Duotight - bit.ly/DuotightN
EVA Barrier - bit.ly/4mmEVAbarrier - Навчання та стиль
Glad to finally become a Patreon subscriber mate! Your videos have been invaluable in helping me to become a better brewer. Chucking a few extra $'s your way is the least I can do to thank you for all that I have learnt from you. Thanks heaps.
Thank you very much h3Nd0, it really is appreciated! Cheers!
Good stuff Gash. I appreciate that you let the viewer know that hitting exact numbers isn't everything. There is a range, and it should be up to the brewer to decide which part of the range they want to be in. Cheers.
Cheers David, thanks for watching!
Very informative Gav, been doing salt adjustments for a while now, what a huge improvement 👍🏻🇦🇺🤘🏼
Cheers Craig, thanks for watching mate!
Great informative video. I've been adjusting my water for a short time via an RO filter and I am glad to watch a video that confirms I'm doing it correctly, but I think I do need a better ph meter. Cheers
Good stuff, thanks for watching mate!
Cheers Gash, you explain it really well. Really need to finally start looking at my water profiles.
Cheers Ben!
Great video gash! Great intro to the rabbit hole.
Cheers Stass, thanks for watching mate!
Well done, covered it concisely and easy to understand.
Cheers Barry thanks for watching mate.
best thorough video on the topic 👍
Fantastic video. Thank you.
Fantastic. First time explained in a informative down to earth way
Thanks for watching, Cheers!
Yes . Very informative Thanks
brilliant video, thanks
Oh my word, thank you for this. Really clear and helpful!
You're very welcome! Cheers!
Great stuff mate. Appreciated.
Cheers Jason, thanks for watching!
Tks for your explanation!
You are welcome!
Great informative video mate, cheers
Cheers David, thanks for watching mate!
Awesome video I really really enjoyed it thanks !
Thanks for watching mate! Cheers!
Great vid Gash
Thanks mate, Cheers!
Hi, very good video, congratulations. Concerning the RO water I think it's a good way to bring consistency in your brewing as you are sure about the H2O that will always be the same. RO home systems are not so expensive. but can be slow. Let your filter work overnight to brew the following morning.
I agree! They can be a great help! Cheers!
You have a very sensible attitude to this. Personally I have never done anything with my brew water. I used to live in the Burton Area of water before I knew of the magic Burton Formula. Now it seems very complicated and I thank you for simplifying it a little. I have a pH meter which I have never actually calibrated never mind used and it is similar to that cheap one you were not impressed with :-). Many thanks for the vid.
Thanks for your comments, and thanks for watching, Cheers James!
Great stuff, Gav. When you first start the water stuff is a headache - even getting the right values is a nightmare, but when you've got it figured out and can have a template ready to go in something like Bru N Water it's only half a nightmare.
I did tests even using a kit, splitting it at bottling and adjusting the sulphite to chloride ratios and even non-beery people could tell the difference in blind tests and they were always in the right direction. You can even do tests by adding gypsum or calcium chloride to the glass of beer you're drinking and tell. I found calcium chloride took a bit of twang away from a kit that wasn't the best.
If anyone starts to adjust their water because of this vid you've really done someone a solid. Cheers, dude.
Good info, thanks for watching mate! Cheers Count!
That is crucial info for the end of the beer Gash. Well done mate!!! I run my lagers on 5.5pH and still drinkable, we got only 0.5mg per litre more sulfur here in Darwin than Plzen (Urquell Brewery) which is handy. But can't use much Wyeast 2001 with it because giving some sort of after taste, not bad but not spot on. That's why I mentioned before using S189 and starting temp 37C, 53C etc... Really handy video mate! Cheers for sharing!
Thank you for watching mate, Cheers!
非常好！谢谢
I have to add a precaution about using sulphites (not sulphates) like sodium and potassium metabisulphite. Campden tablets are the sodium variety, potassium is normally just available granulated. These are very potent chemicals! 1/2 campden tablet is enough to clear the chlorine or chloramine in 10 gallons of water.
It’s also used to kill acetobacter bacteria in wine must, and it’s dosed very carefully for that because of its impact to the aroma, and because some folks are allergic. It’s not needed in beer wort and shouldn’t be used beyond the small dose to scrub the chlorines in the water.
If you want to learn more about these look at an advanced winemaking book. These are used (carefully) in all winemaking, so it’s discussed often. Brewing beer, not so much. Best advice, keep it to a minimum.
Been using it for decades, over 30 years, it was the only, well besides bleach, sanitiser ever used.. its actually coming back into fashion after the the scare campaigns in the USA, because of its oxygen scavenging properties but you must use it at higher concentrations than that, it works extremely well. Like anything care must be taken, whether its caustic for cleaning, which is dangerous as fuck but safe in soap, even star san is deadly, eats concrete, marble benches, but mix it right and its relatively safe.. Sodiun Metabisulphite is no different, dont stick your head in a bucket of it, it will take your breath away... but brewers these days dont seem to realise it is in everything.. wine, food just about anything packaged. Most things we use are dangerous if used wrong for sure! Cheers!
Heya Gash, I’ve used kso2 (potassium version) extensively in winemaking for decades. You use incredibly small doses because you smell it. Not really smell it, it produces sulphur dioxide gas when exposed to acidic solutions (pH
@@100amps i understand, we studied it, it was the only sanitiser and oxygen scavenger we used in the professional brewing course i did ten years ago, for kegs, bottles and filters. That smell takes your breath away, really away, it can be dangerous for people with respiratory conditions, not that I've heard of anyone dying from it, it has got me, in about 1989 i went whats the big deal and stuck my head in a fermenter of it, stupid lol. Thanks for the advice though, its appreciated. The amount used for chloramine and chlorine is incredibly small less than a gram for umm 20 gallons from memory.. Though for oxygen scavenging its much much more, but needed when packaging certain beers, well all beers really, especially when filtering. Cheers mate!
We flogged that dead horse didn’t we? I used to be a certified wine judge 25 yrs ago and that was a flaw included on the judging form.
Keep up the good videos, I respect your recipe + tasting opinions. They go well together and you’re not afraid to say when something sucks, like the Hornindal yeast in the IPA.
@@100amps yeah probably, I answered that reply with only one eye open before I was even awake and out of bed, didnt re-read what was said last night lol sometimes I just get into answering question mode, I try get them out of the way early or I can sit here all day answering them lol cheers mate
What a timely video, Cheers! I've just started taking an interest in my water as it's something I've always flagged for the too hard basket.
Would adding lactic acid to the mash be the quickest way to drop the pH if you've noticed it a little too high?
it would, there are other ways too, I'll discuss them in the next part of this. Cheers! But again a little too high, is nothing to worry about, and you can just wait till next brew. Cheers!
What a fantastic video, thank you so much, just subscribed. 👍 😉
No worries at all, cheers! thanks!
@@HomeBrewNetwork
Please can you give me some advice?
I am planning on brewing a festival IPA beer kit, and I have just filtered my tap water through a British Berkfield gravity water filter system. I have just taken a PH reading of the filtered water using a universal indicator paper, and according to the colour chart on the papers, it's showing a PH of 8!
Will this PH give me any problems, and if so what would you recommend I do to treat the 5 gallons of water I'm planning to use?
I'm quite new to brewing beer, that's why I've decided to cut my teeth on a festival beer kit, which many people seem to be impressed with.
Many thanks 👍☺.
@@MrNed09 the papers wont be spot on, and 8 isnt too bad, by the time you add your grain it will drop down .. and if its an extract kit I wouldnt worry at all. Cheers!
@@HomeBrewNetwork
Thanks for the advice, cheers
👍☺
Hey gash love your videos just wondering if I get my suburbs water report but I have puratap and I use that what’s my best way to go about adjustments thanks
This is excellent mate, just what I needed well done. Can you show us how you adjust your additions in a programme for a future beer if your current measured PH is out like you mentioned in this video? Looking forward to Part 2 with regards to programmes. Cheers mate your a legend
Will be trying to get part 2 done in the next few days, Cheers mate!
@@HomeBrewNetwork no dramas mate
Thanks Gash. The sodium metabisulphite reminded me of the days when that was the only sanitizer available. The oxygen scavenging qualities of it gave me the idea that when I ferment under pressure these days with the Fermentasaurus and fermenzilla I also transfer under pressure to a pre filled corny keg with star san which is removed to another keg for absolute minimum oxygen pick up before filling the keg to be used. How about the idea of using the mix of met. sulphite instead of the Star San. A few dregs of the metabisulphite left behind might help a lot to banish any pesky remaining oxygen, or even when bottling using the
Blichmann beer gun. Cheers.
Yes you can use it, just make sure not too much is being left behind, as in the bottom of the keg, I guess you do the same with star san anyway. It was all we used when I did an advanced brewing course years ago, used it on everything from filters to bottles. Cheers!
This is interesting hoping to learn more we make wine would love to learn how to make some beers. new friend Ruthie
Thanks for watching Ruthie! Cheers!
Great video and great info aswell, i just have a question, how can i know how much salts should i add to the water in order to get closer to specific water profile?
Gday mate, I have two other videos discussing this, did you see them? For use in Beersmith and Brewfather. Cheers!
Brilliant informative video. Cheers mate.
Thanks for watching mate!
Would you be able to give us some profile examples for a few popular styles outlining the range of each element in water? Everyone seems to have a different idea of ammounts and ive even talked to a local micro brewer who told me he used sydney water straight from the tap for all his beers as he didnt think it made any difference!
Pretty naive to say adjusting water doesn't make a difference, maybe too lazy.. Its a big job for breweries so some, especially the newer ones lately, get lazy with brewing and packaging. I hope they are at least removing the chlorine... Yes I have noticed a few differences in some profiles, I usually check on a few different sites and compare, I do give heavy weight to some of the bigger and older programs like Beersmith, but they aren't perfect either. Cheers!
Is it OK to use only distilled water for liquid malt extract brewing? Will I have to adjust PH to 5.2 - 5.6 with acid, or does it work with LME that it should be quite close if I use neutral water?
Great information! But isn't it bad for foam stability if you do a too long protein rest???
If you muck up the rest yes you can effect the head, but I just pulled one of the steps as an example, you can use anyone you like lower than mash temp. But you can still do the adjustment rather fast with different method, I couldn't explain everything in this video, I will cover some other solutions in the next one. Cheers David!
Thanks gash. Been waiting for a video like this for a long while. Question though. My water report says my water pH is averaging around 7.9 but my salts when entered into EZ water doesn’t come anywhere near close to this. What should i do?
I would play around a bit in EZwater maybe change the pH to 7 and then check the numbers to see if they match your results, if not change again. Cheers!
is there a part two to this? Can't seem to find it.
There is two videos, one for beersmith and one for brewfather. If you click on my channel name, main page and scroll down you'll see them
awesome mate. Hey when you say filtered beer do you mean RO? I just bought a 3 stage under water filter to help clean up the chlorine.
Well yeah, I mean filtered can mean not RO, but RO is filtered. My 3 stage filter is RO, I'm guessing yours would be too? Chlorine is usually very easy to filter out even with a one stage, but I dont know for sure what yours is. Cheers!
@@HomeBrewNetwork no ive just got a under sink 3 stage water filter. www.bunnings.com.au/stefani-filter-undercounter-triple-stage_p5090466
Is there any way of getting mineral salt addition recipes for RO water per liter for say the top 6 beer styles?.. since RO water is neutral this should be relativley easy and would work no matter where you are in the world. I would be interested in something like this.
Yes most programs have them included, I will list them on the website. Cheers!
Hey mate, I’m getting more into my home brewing by mixing grains and extracts, I’m using R/O water in my brew so I gather I don’t need campden tablets. Do I need to worry about adding salts into my brew? Or like you said the salts are in the can. I mainly brew Pale Ales
Id try without fist , see how it tastes , its all trial and error
Ive been using a brita filter and even though i can get a sydney water report for my local pressure tank i have no idea what the brita filter is doing to it? Do you reckon RO is a better option than a plain brita filter? Does RO remove everything and give you a clean slate?
I dont think a brita would be removing much more than chlorines etc, umm but I guess its worth looking up! Cheers!
When i brew my beer i use 5.2 ph stabilizer, i also use ro water or Distilled water.
5.2 does nothing for adjusting water
@@erikbrewer4336 Isn't it just a mix of brewing salts
G'day mate. Just a quick question, I've gone onto my local water supplier for a water profile/quality report. They update it every 3 months which is great, but all the values are in mg/L rather than ppm. Is there an easy way to calculate from mg/L to ppm?
Its the same. Parts per million, 1mg is 1000th of a litre which is 1000 ml so 1,000,000. Something like that, had a few beers lol bjt itz the same. Cheers!
So are you saying you use half a tea spoon of Sodium Metabisulphite in 19lt's of water and use that water to Ferment beer to improve it , did i here this correct ..
A touch less, but if you're worried thats going to kill the yeast, you are wrong :) it takes a lot more, and even then it only stops yeast reproducing, not kill yeast as usually mentioned.. a small amount to treat water is much more beneficial than what you may think it does to yeast . cheers!
Hey Gash, I watched this when you released it and it finally made me want to improve my water. So, I just picked up some campden tabs and some sodium metabisulphite to get the horrid chlorine out. What's the process though? During the warm-up pre-mash? Should I leave it overnight and do the heat up for the mash next morning? Will it kill the yeast off or does it all cancel out once the boil is done? Also, you'll be happy, well the Brew Shop will be, I've fallen down the slippery slope and purchased a Ph Meter. Here's to better beers and a smaller bank balance!
when ever you add the water to your tank or HLT or whatever.. it works immediately.. dont go crazy though, dont need much.
@@HomeBrewNetwork Thanks heaps Gash. Can you do the same for making soda water?
Yeah I dont see why not
@@HomeBrewNetwork thanks mate, I'll give it a crack.
OK, so I've got the water report from Water Corp and I use a 2 stage water filter (2.0 then 0.5 micron on second, no carbon). Where do I start? When I try and enter the numbers from the report the program tells me it is unbalanced (or something like that) and won't work. How does this work please?
what program?
@@HomeBrewNetwork I've tried the spreadsheets BruNWater and Water Witch?
But I don't think I have all the data I need. They give the following data in mg/L
Alkilinity (as CaCO3) 143.8
Aluminimum 0.011
Chloride 141.3
Hardness 163
Iron 0.015
Manganes 0.002
pH (pH units) 7.5
Silicon 19.8
Sodium 82.5
TDS 512
And I don't know what to do with it.
Thanks for any help you can give
@@rossalexandre2939 You havent got all the preferred readings.. If you check through the video its gives you a list of what you need, maybe send that list to your water company? Where is your water sourced from? Cheers
@@HomeBrewNetwork I'm in WA and WaterCorp have told me to use the readings from the Neerabup catchment. Those numbers came from their website so I will email them and ask and maybe make a phone call. Thanks for you help hopefully I can get somewhere.
Cheers
best thorough video on the topic 👍
Thanks for watching, cheers mate!