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

learn more… | top users | synonyms

15
votes
4answers
61k views

What are the various ways to remove chlorine/chloramine from tap water?

OK, I actually know how to remove chlorine, but I'd like to have the pros and cons of each method spelled out. I will post an answer and mark it as a community wiki. Please edit it with your input.
14
votes
6answers
4k views

How much water does a wort chiller use?

I am thinking on buying an immersion chiller and from other threads I've thought of using the post-chiller hot water for cleanup, and I've also heard of using the water (after it starts to cool down) ...
10
votes
3answers
2k views

Can I add some water before I bottle?

I'm in the final stages of my very first beer, which is a Belgian wit. Everything has gone great so far, and I will be bottling in just a few days. I have a pretty high alcohol content (around 8.2%, ...
10
votes
3answers
905 views

What effects will the type of water have on beer?

For instance, will hard water really change the taste that much?
9
votes
6answers
8k views

Tap Water: Safe to use without boiling? [duplicate]

I made my first batch of beer over the weekend. I didn't have quite enough bottled water on hand to add to my wort to make 5 gallons, so I used tap water. I sanitized the hose sprayer on my sink by ...
8
votes
3answers
256 views

How to improve efficiency of water usage..?

I have just put another beer in the fermentor and I seem to use huge amounts of water during the whole brewing process. I don't have an exact estimate of my water use, but taking into account the ...
8
votes
2answers
149 views

What styles should encourage me to learn water chemistry

I've been brewing all-grain batches for some time. With my water source, I'm generally getting good results across multiple styles. To date, I haven't done much with water chemistry. Which styles ...
7
votes
4answers
8k views

Do you filter water, or just use tap water?

Back when I started homebrewing, I used a Pur filter. I've since moved and my kitchen sink won't accept any sort of filter. I've brewed a few batches with just Fairfax County, VA tap water, and not ...
7
votes
4answers
1k views

How do I test my water?

Inspired by this question. How do I test my water?
6
votes
9answers
5k views

Types of bottles I can use for beer

Can I use my old water bottles to bottle my beer? Like Dasani or Aquafina type water bottles.
6
votes
3answers
4k views

Amount of Water to Boil for Wort

If I'm making a 5 gallon batch of beer, how much water should I use for my wort? Papazian's book says to use 1.5g and add it to 3.5g of room temperature water already in the carboy. I see how this ...
6
votes
3answers
2k views

What type of water is best to use for different situations

Do you use different types of water for different types of beer? I know the type of water can change your flavors slightly. Will I get wildly different outcomes if I use say, distilled water over ...
5
votes
5answers
8k views

How can I put minerals back into distilled or reverse osmosis water?

The tap water where I live is filled with chlorine, flouride, some pretty bad elements such as arsenic, chromium, barium, etc. So I would like to purify my water with either reverse osmosis or ...
5
votes
4answers
704 views

Can I top off my batch at bottling time with water?

I noticed my batch in the secondary looks short of 5 gallons, can I top it off with water when I bottle?
5
votes
1answer
776 views

How to Burtonize my water

I am participating in the AHA Big Brew day and the beer we'll be making is their English IPA part of this recipe requires modifying my water to be like Burton on the Trent water. Calcium (Ca) - 268 ...
5
votes
3answers
1k views

pH Meters and measuring mash pH for the first time

So I've been doing all grain for quite some time now, but I've always "winged it" in regards to my water chemistry. I've been using a mix of Reverse Osmosis and Spring water, which gives good results ...
5
votes
1answer
348 views

Best Methods for removing chloramine

I have been looking into this for sometime, and I can't seem to find any definitive answers. So far I'm pretty convinced that I won't find a reasonable home filter that will eliminate chloramine. My ...
5
votes
2answers
179 views

Water quality and its contribution to off-flavors

I have a copy of my city water quality report in hand and, with no particular reason other to than to understand how water quality can affect the taste of beer, would like to know where I can find ...
4
votes
3answers
257 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 ...
4
votes
2answers
105 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
votes
2answers
2k views

IPA Water Treatment

I am about to brew a clone recipe of Dogfish Head's 60 minute IPA and I was wondering if I should do some water treatment on it. I've heard of people adding gypsum to their water to achieve a dryer ...
4
votes
2answers
131 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 ...
4
votes
2answers
1k views

What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?

I recently moved and my water here is quite soft with a very low pH. As such, I've taken to adding many of my brewing salts in the brew kettle and only using salts in the mash to balance the pH. ...
3
votes
2answers
294 views

tap water with chloramine

I made a homebrew today using tap water, and to my horror I realized I forgot to add the campden tablets to neutralize the chloramine. About 5 years back I made the same stupid mistake, and ...
3
votes
3answers
169 views

Should I test my water?

A buddy and I have brewed a few batches of beer and they tend to have similar flavors when we're done. Could this be attributed to the water? What are some tests you would recommend doing to ensure ...
3
votes
2answers
252 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) ...
3
votes
3answers
324 views

Any special considerations (besides taste) when brewing with mineral water?

I understand that a good rule of thumb for brewing water is that if it tastes good it's good to use for brewing. Most of these nine springs that i've tried are way too mineraly to my taste but "7 ...
3
votes
1answer
77 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 ...
3
votes
2answers
1k views

Bringing mash pH down without changing mineral profile too far

I checked the pH in my mash at the end of my mash yesterday and it was 6.6 (using a calibrated electronic meter). I'm trying to work out how to get that down into a more normal range without adding ...
3
votes
1answer
1k views

Effects on homebrew from Fluoride in tap water

I live in a city that puts fluoride in the drinking water. I am in the habit of boiling all water before storing it (and allowing it to cool) for brew day. Will fluoride effect the brew in any way? ...
3
votes
3answers
368 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 ...
3
votes
1answer
629 views

Chloramine effects in small quantities

I'm curious what effect (if any) chloramine-treated tap water has when used in small quantities, such as a yeast starter or when boiled with priming sugar to use a priming solution. My municipal water ...
3
votes
2answers
205 views

Water Volume on Palmer's Spreadsheet

Anyone have any experience with Palmer's Spreadsheet? The way it was described to me and the way I read and understand it now states that for the water volume in Step 4 you just put the amount of ...
3
votes
2answers
39 views

Parts per million

How do you calculate parts per million (or billion) from grams and volume? I ask this in relation to figureing out how to translate water report information into the recommended ranges of certain ...
3
votes
1answer
146 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 ...
3
votes
2answers
1k views

Home Brewing with Soft Water

What are the implications, if any, of brewing beer with water treated by a water softener? I've read lots of conflicting information and am looking for something more scientific and definitive.
2
votes
3answers
108 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?
2
votes
1answer
175 views

Salty Starter. From Gypsum?

I'm using gypsum for the first time in an IPA I'm brewing in few days. I made a starter today and thought.... since it's a hopped started, why not add a pinch of gypsum. I used PDME and yeast nutrient ...
2
votes
1answer
196 views

5 gallon recipe calls for 3 gallon wort, rest added. Can I use all 5 to make wort?

Relatively new brewer here. I have a recipe that says to boil three gallons of the water in a five gallon pot (to create the wort). And then later to add in the remaining water. I bought an eight ...
2
votes
2answers
285 views

Can I rescue a batch that may not have had enough water at its start?

I have a high-gravity belgian ale, which after 3 weeks of fermentation is holding at 1.058--very, very sweet to the taste. Its first few days of fermentation were very active, and I fear I may not ...
2
votes
1answer
65 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
votes
2answers
343 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. ...
1
vote
1answer
525 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 ...
1
vote
3answers
503 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 ...
1
vote
3answers
264 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 ...
1
vote
3answers
2k views

How to efficiently use active carbon?

I have recently become interested in building my own home-brew water filtration unit; during my online research on the subject, I came across active carbon (aka activated charcoal). It seems like it ...
1
vote
2answers
587 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 ...
1
vote
1answer
568 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
vote
4answers
451 views

Can carbonate reducing solution lead to off flavours?

I live in an area with very high alkalinity ~ 320 mg / l CaCO3. I am planing on using Carbonate Reducing Solution CRS to bring the alkality down to acceptable levels for pale ales. To lower the ...
1
vote
3answers
276 views

What water profile should be used for a Maibock?

I have been using Martin Brungard's Bru'n Water spreadsheet to build up my water profiles from distilled water. This has worked very well for the dozen or so ales I've made. This weekend, I'll be ...