water

Hi All, I am new to home brewing, tried a small batch from a kit my bro bought me... it didn't pan out quite right however i really enjoyed what i was doing but had inadequate kit which made everything difficult (pots too small, tiny hob ect..) so i have set myself up with Gas Burner, DIY...

I have a couple brews under my belt and like many homebrewers have turned my attention to my water source. I started using extract and our city tap water and since switching to BIAB wanted to up my water game also. I went to my LHBS looking for Campden to at the very least remove the...

I was getting ready to brew tomorrow, last step being water. I entered everything into Bru'n Water but can't get the PH up to where I want. Calculated Mash PH 5.2. For Black beers, should be closer to 5.4 for smoother Roast. I'm using BIAB, 8.2 gallons distilled water. I took a look at...

I recently did a hands-on trial of the LaMotte BrewLab Plus water test kit. I was skeptical going into it with all the "chemistry stuff" involved with test tubes and droplets of solution A and solution B. But I was surprised how it was actually kind of fun, and the distinct color changes as...

I used to live where I apparently had great water. I never got into water or pH adjustments, 1) because my beers were good. 2) because I didn't get around to sending off a sample or buying a meter. I am questioning how soon I will get into really checking water and pH since I don't think the...

So i've been researching water chemistry stuff and i have a rough gist of it BUT my question is how do i lower the pH mash to 5.2 I see everywhere 5.2 is ideal, my second question is do i make my strike water 5.2 or do i make my pre boil 5.2? I'm confused! I attached water calls that i did on...

Hello all. Just started BIAB with my Brewie. I was using Cyrstal Gyser Spring Water- but have been reading a lot about water quality. Is there any benefit to starting with distilled water and adding minerals? Would this create a consistent water quality? Has anyone tried this for Ales? For...

Hi All, I have a Ward Labs report for my tap water and I'd like to dilute it with some R/O water to tone down some of the compounds. I also have a report for the R/O water (from the provider) that I'll assume is accurate for my purposes. I assume that calculating the compounds resulting from a...

I use London tap water for brewing and have always had good success with this. I had a full water report done a while ago and regularly check the alkalinity and calcium hardness values before brewing. I use Bru'n'Water to adjust my water using 75% phosphoric acid and usually calcium sulphate...

In EZWaterCalculator the 'Mash + Sparge Water Profile' seems to be unaffected by the sparge water if I set the sparge water to 100% distilled or RO water. For example, 3.125 gal strike water 100% distilled with 5g calcium gives a calcium ppm of 115. If I then enter 3.375 gal sparge 100%...

I've brewed a couple of times and I'd like to learn more about water/mineral adjustments for my next brew. I haven't sent a report out to get my water tested, but I'm using this 2017 NYC Water report (http://www.nyc.gov/html/dep/pdf/wsstate17.pdf) as a base guide to learn. I've read that the...

Hello everyone, I need some help. I am having off flavors in my pale beers, is like a plastic weir taste. I think that is chlorophenols, but I really dont know what the real cause is, beacause I use sodium metabilsufite( powder) in my water( even tried using 2xrecomended quantity). Recently I...

Hello All, I've tried looking online in the forums and not sure if I totally understood to get the answer to my question, so I apologize if it was already answered (probably was...). I started using my tap water, horrible flavor, probably from chlorine and chloramine. Spend time looking for...

I've been brewing for many years using Distilled Water purchased from the grocery store or Target. I'm way past the point of being tired of it and am in the process of converting my basement "homebrew storage area" into my "electric indoor brewing area". I've put in some plumbing for a...

I was wondering if anyone has dialed back the Bru'n Water Pale Ale profile for their beers. I have had some issues with boiling off too much water and concentrating ions too much, but I think I also want a little less sulfate in my pale ales. How does this water profile look for a more balanced...

Hello, So my wedding is coming up, and I'm planning to give our guests each a bottle of my Belgian Single homebrew (titled: Belgian Single No More). I need to All-Grain brew 250 bottles on a 5 gallon hombrew system, and my plan is to create a twice as strong 5 gallon batch of wort that will be...

I am planning a 5 gallon Zombie Dust clone partial mash (recipe below) and am a bit confused by the alkalinity of my water. I got my ward labs results back (also below) and have been playing around with it in Bru'n Water. I understand that my alkalinity is high in my source water. I figured...

In his latest edition of How to Brew, John Palmer writes (on page 338): "Water hardness helps lower mash pH, and water alkalinity raises mash pH." While I understand alkalinity and the way it makes water resist pH changes when mixed with acid (or malt), I am not sure how water hardness helps...

I'm just starting to get into the chemistry of my brewing water. I received my Ward Labs report today. What do you guys think? pH 7.5 Total Dissolved Solids (TDS) Est, ppm 370 Electrical Conductivity, mmho/cm 0.62 Cations / Anions, me/L / 6.7 7.0 ppm Sodium, Na 11 Potassium, K 3...

I'm finally getting around to dialing in a few specifics with my homebrew and I'm wondering if someone could help me with my water profile. I've had conflicting ideas about my local water so I'm attaching the local water report. Any help on if I should be using it, what I need to add or how to...