Questions tagged [water]
H2O - dihydrogen oxide, hydrogen hydroxide. Comprises over 90% of most beers. Termed "liquor" when used in the brewing process.
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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.
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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 ...
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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) ...
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What effects will the type of water have on beer?
For instance, will hard water really change the taste that much?
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Diluting beer after 11 hours of fermentation. What to expect?
Ended up with too high gravity wort. Since I was not prepared for this I didn't have enough sterile water to dilute the wort. I ended up pitching the yeast anyway and adding sterile water at 11 hours ...
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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 ...
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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?
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water for brewing
I used tap water for my first batch and it came out with a little off taste and flavor that I referred to as a bandaid. I looked it up and found it could be the water I am using, are there any good ...
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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.
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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 ...
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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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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 ...
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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 ...
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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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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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