H2O - dihydrogen oxide, hydrogen hydroxide. Comprises over 90% of most beers. Termed "liquor" when used in the brewing process.

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Boiling Tap Water: Covered or Uncovered?

When I'm preparing my make-up water before making wine or beer, should I boil it with the lid on (to minimize evaporation of the water) or with the lid off (to maximize evaporation of volatile ...
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3answers
142 views

Brewing with rainwater / tank water

I'm lucky enough to have beautiful New Zealand rainwater to brew with. But what are the considerations in terms of mineral content? Is rainwater close to distilled water? Having gone through the same ...
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3answers
79 views

How do I predict vaporisation during the boil?

I am trying to predict the litres/hour vaporised during the boil, so I can adjust the amount of sparging water accordingly. Is there an easy way of doing this a priori by utilising other known ...
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2answers
48 views

Recommended dose of Campden Tablets to remove chloramine

I'm trying to determine the proper dosage of Campden Tablets to remove chloramine from water. I keep seeing 1 tablet per 20 gallons posted all over brewing forums, but I never see a source for this ...
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2answers
66 views

Longer boil time for high gravity?

I'm getting ready to brew an all grain 9.5% double IPA. I normally almost always boil for 60 minutes, but some research has indicated that for bigger beers like this, more water from the mash to start ...
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2answers
38 views

Do water filters decay at a linear rate for the various chemicals it filters?

I have a reverse osmosis and deionization unit that is able to filter my 450 PPM TDS tap water down to 0 PPM TDS. It has been about three months, and my TDS reader now gives 3 PPM TDS. Do water ...
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1answer
54 views

At what PPM does Chlorine become unnaceptable to use as water in brewing?

I have a reverse osmosis and deionization unit that filters my tap water from 450PPM TDS to 0 PPM TDS. I have had it for about 3 months and my TDS reader is now creeping up to 3 PPM. I was ...
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2answers
281 views

Does a Total Dissolved Solids (TDS) reading of 0 imply that my water has 0 ppm for the various minerals?

I installed a nice water filtration system with cataylic carbon, reverse osmosis, and deionization. I bought a $15 TDS reader from amazon. My unfiltered tap water has TDS of 398 ppm, and my filtered ...
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82 views

Will my Reverse Osmosis water lose its purity if its not used immediately?

I just installed a reverse osmosis and deionizer water filtration system, and it is extremely slow. I calculate that it will take 3-4 hours to filter out 10 gallons of water. I am planning on filling ...
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2answers
110 views

Do Some Carbon Filters Remove Chloramines, While Others Don't?

I thought that carbon filtration removed both chlorine and chloramines from water. However, the seller of a reverse osmosis system on Amazon answered a question with this: This system can remove ...
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93 views

Do Reverse Osmosis water filtration systems produce water with negligible amounts of minerals, or is an additional deionization component required?

I want to purchase some type of water filtration system to produce water that contains negligible amounts of minerals. Currently I purchase distilled water from Walmart, and I want my water filtration ...
2
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1answer
151 views

pre-boil water the day before?

I live in an area with hard water and I usually treat my water with a campden tablet. It's usually fine but I'd like to try something different. Can I boil my water the night before brew day and leave ...
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2answers
618 views

What micron level is good for carbon filtering your water?

I went and built a version of this filtration system, but the only filter I could find at Home Depot was a 5 micron. The guy in that thread seems to be using a .5 micron. I have been using water ...
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3answers
237 views

How can i stop losing so much water during brew

I am brewing with a 25l HLT, 30l Mash tun and 52l boiler. I am boiling 20l to 25l water in the HLT and losing some water during the Mash and Sparge. By the end of the sparge I am getting about 15l ...
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1answer
52 views

How do I use a simple solution for adding salts for water treatment?

I am thinking of dissolving a 1:1 salt to distilled water solution of a weight/volume that I can measure easier, then adding just the needed amount of the solution to my mash according to my water ...
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2answers
521 views

My airlock keeps becoming empty on one side, is that normal?

This is my first time brewing and I only started yesterday, so I'm still very much a novice. I have a bubbler airlock on my 33 litre fermenting bucket, like the one in this image: I filled it up ...
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1answer
252 views

How do I translate my water supply's “Total Hardness” to Mg and Ca or “Effective Hardness”?

My water supply comes through San Diego's Miramar treatment plant, and here's the data sheet. Here's the relevant part: Units Avg Range Total Hardness ppm 214 ...
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3answers
251 views

Water For Robust Porter

I've been chatting with my local city water tech. Based on what she sent me, the numbers work out as... pH- 7.5 Ca- 20.1 Mg- 12.6 K- 1 Chloride- 5.4 SO4- 11.5 Hardness (CaCO3)- 103 Alkalinity(CaCO3)-...
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2answers
232 views

Was my mash pH okay? Should I be adjusting it?

I am still new to brewing: First attempt with Christmas gifts used a refill kit that turned out to be partial - resulted in stout that tasted fine but is very weak. Second attempt is due to be bottled ...
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5answers
322 views

Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?

Rephrasing my question: I see three separate ways of calculating the final ppm of various minerals in the end product. Say I begin with 9 gallons of DH20. After the mash, I lost 1.5 gallons and end ...
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2answers
679 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
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2answers
2k views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
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2answers
325 views

How much Chloride in PPM is too much for All Grain?

I passed my water through those cheap water filters and sent it to Ward Industries for a water test. It came back with 61 PPM of chloride. In the 3rd edition of the Joy of Homebrewing, Charlie ...
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1answer
170 views

Water to dilute wort

If I use 3 gals of tap water for the wort. Can I use 2 gl of tap water to make up the 5 I need for fermenting? Lancaster home brewing say any good tasting tap water is OK, but does it need to be ...
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1answer
51 views

anyone know where good tutorials are for starting to brew lager

I am currently brewing my own beer and its going good. For my next batch I want to make something like a Coors Light or even something that tastes like Fosters or Carlsberg. If anyone could help it ...
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1answer
114 views

5 Gallon Metal Can

I'm looking for a 5 gallon metal can (aluminum, galvanized, etc) to store drinking water. Old milk cans will be just fine. Is there a store which sells these kind of things? I live in Irvine.
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3answers
2k views

Should I add water to an already fermenting batch?

I just moved my (first) batch to my secondary fermenter. While doing so it became apparent that I did not top off to five gallons like I thought and instead it seems closer to four gallons. I now have ...
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1answer
302 views

How can I test the PPM of different minerals in my Water?

As a follow up question to this, I'm interesting in testing every batch of tap water for the PPM of various minerals (calcium, magnesium, sodium, chloride, sulfate, etc). Are these test strips ...
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3answers
285 views

How do water filters effect the minerals in water?

In the particular section of the city I live in, the tap water has a poor taste. I use a Pur brand water filter (edit: activated charcol filtration) which improves the taste significantly (although it ...
3
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1answer
471 views

Adding gypsum after fermentation

I have found resources that both advocate and highly advise against this practice. We recently brewed a IIPA (Bear Flavored's Heady Topper clone) that has 3lbs of hops, plus hop extract in 14 gallons....
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3answers
434 views

Softening Hard Water

I have city water at my house which our Regional Water Authority states has a Hardness of 112.10 mg/l. I would like to get this down by 62 points, but not sure what the best way to do this without ...
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1answer
84 views

What are essential minerals to added to water which is filtered through Reverse Osmosis, when to be added whether after or before Ozonisation

Sir, I want information with reference to the subject cited above. What are the essential minerals to be added to water after purification and Reverse osmosis? When are the minerals to be added -...
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2answers
176 views

Storing water after chloramine removal

I have checked my local water authority and my tap water is chloraminated: The average chlorine concentration for this Public Water Supply Zone from January 2013 to December 2013 was 0.07 ...
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2answers
193 views

Could someone provide info. about brewing salts?

I have been reading a lot about home brewing. I'm planning actually to build an electronic 5 gallon brewery. Could anyone provide a short explanation when (mashing, boiling ?!), why and how much to ...
4
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3answers
562 views

How long do you boil liquid to be used in a beer?

I believe this is perhaps only one question, but there are a few different situations, namely to make a water/DME mixture for a starter, how long? to prime with a sugar water mixture, how long? to ...
3
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2answers
840 views

Should I worry about mash PH when brewing with RO water?

I always use RO water to brew. I have never checked mash PH but have become concerned since my brews have come out darker than predicted by BrewSmith. I thought (I read in How to Brew by Palmer) ...
2
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1answer
139 views

Wort Color and pH strips

Does a dark and roasty wort effect the ability to read the color change strips. I am not talking about how dark grains effect pH, I get that. I simply mean the color of stout wort vs. pilsner wort. ...
2
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3answers
408 views

Using Campden in water

I am using campden in water to remove chlorine and chloramine. I have heard that it may inhibit the yeast. Should I leave it any length of time after use in order to minimise yeast inhibition?
0
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1answer
84 views

Would radon in the water supply affect the brew?

I am looking at a place to buy and start a nano-brewery; it has a radon mitigation system. Are there any effects from radon mitigation on the water quality? How will it affect the beer taste and ...
3
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1answer
235 views

Will Bacterial Iron affect my beer?

I recently moved to a house on a well and not too long after discovered our entire area has a bacterial iron problem. We have the standard water softener and it does a fairly good job of cutting down ...
0
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2answers
733 views

Adding Burton Water Salts to Partial Mash

I'm going to attempt an partial mash ESB. I will use distilled water and add burton salts. I know I need to add the salts to my mash water, but I've read if you are doing extract you just add it to ...
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3answers
1k views

Adding boiling water to raise temperature during fermentation

Beer was getting cold so in a desperate attempt to raise the temperature I put near boiling water into the container. So 450ml into 23litres of beer. The beer had only been brewing for 4 days. Will ...
0
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1answer
1k views

What's the amount of psi a 5 gallon water bottle can hold?

What's the amount of psi a 5 gallon water bottle can hold? My 5 gallon is filled with beer and a compressor is used to maintain a pressure. I do not want my bottle explodes! I use a 5 gallon of water ...
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1answer
1k views

Why does my beer have a separate water aftertaste?

I'm new to the world of homebrewing, having completed 2 batches. Both batches have been 'recipe in a box' kind of beers from Brewer's Best. The first was an Imperial Nut Brown Ale, and the second was ...
1
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2answers
1k views

Will a wheat beer taste watery before carbonation?

I'm not an expert brewer, but I've made 5-6 batches over the past 18 months. Process-wise, I feel like I know what I'm doing, but I am still learning different styles of beer. For summer, I decided ...
2
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1answer
776 views

My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?

On Sunday (day 0) I bottled beer for the first time (with my first batch). I asked my brother how I could determine whether or not I successfully locked the caps onto the bottles to make them air-...
2
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3answers
351 views

What is the most important parameter to measure in water

I live in a region where the water is very hard, so I am considering spending a little more on bottled water to have more of a choice. Supposing that one can choose the water to use, but he doesn't ...
3
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2answers
699 views

My first Porter. Should I add any calcium chloride chalk to my bottled water before mashing?

Hey brand new here on SE, but have been brewing all grain for about 5 batches now, mostly pale and amber ales. Going to brew my first Porter tonight, following Biermuncher's Black Pearl Porter recipe. ...
3
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3answers
967 views

Preparing water for brew day

I'd just like to get some opinions on the most efficient way to prepare the water for my brew day. I'm pretty new to brewing and still using extract with a few specialty grains. I've read it's good ...
0
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1answer
168 views

What bottled water?

I am going to use bottled water so I do not have to worry about the tap one beeing not too clear (Here I can find some at 0.20-0.30 $ a liter). Since bottled water has information on minerals in the ...