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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7
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3answers
1k views

What are the effects of adding water after the boil?

During the boil a lot of water is evaporated off. I have a 30L boiler and generally end up with around 22L in the fermentation vessel. After racking off from the fermentation and leaving the trub ...
2
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1answer
72 views

Are there benefits to using mineral water in your mash?

Should you use boiled tap water or mineral water when making spirit?
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2answers
332 views

Hops Wort Absorption

According to BYO malt absorbs roughly 1.04L of water per kg malt. Knowing this makes calculating things like mash and sparge water quite a bit easier. Is there a rough absorption rate for hops? I've ...
2
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2answers
2k views

Does chlorine kill yeast?

Does chlorine in tap water kill yeast? Does chloramine kill yeast? Specifically Lalvin 71B wine yeast? Is it OK to use filtered tap water (Culligan filter) to re-hydrate yeast?
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8answers
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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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3answers
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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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5answers
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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 ...
2
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3answers
110 views

Help me debug my Christmas Ale band-aid flavor

Recently I brewed two batches of a copycat Christmas Ale. You can ignore the recipe's water adjustments, since I didn't do them. Before fermenting, the wort smelled and tasted perfect - just the ...
18
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7answers
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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) ...
5
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4answers
486 views

Adding minerals back into reverse osmosis water?

Everyone knows that reverse osmosis filter strips out the minerals from water, but no one on Google is telling the way to adding them back into the water. I have been drinking reverse osmosis water ...
6
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1answer
93 views

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 ...
4
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2answers
54 views

Salt additions to the glass

So here's my predicament: I've realized that my city water has low Chloride levels compared to the sulfates (i.e. the sulfate/chloride ratio is higher than ideal). Reading that this might be the case, ...
5
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3answers
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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 ...
3
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3answers
459 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 ...
5
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2answers
8k 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 easily ...
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3answers
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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 ...
6
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4answers
441 views

Difference of water content for difference in taste

My brother and my father both brewed the same beer at the same time in the same general area. General area being each at their own home, but separated by about 20 miles and they are in different ...
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4answers
2k 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 ...
4
votes
3answers
166 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 ...
2
votes
1answer
44 views

Own malted barley use

I malted my own barley for experiment. But I've not used them yet. I mean bought castle malt and munton's Irish Stout LME but haven't used them too yet. First, I want to brew my own malted barley, if ...
3
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3answers
154 views

What effect do water ions have on mash efficiency *other* than adjusting Ph?

I searched the questions and did not find an answer to my particular question. As the title says, my question is: What effect do water ions have on mash efficiency other than adjusting Ph? Put ...
3
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2answers
208 views

How to dissolve water additions

I’m fairly new to water adjustments. This in only my fourth batch with additions. One thing I notice is the additions don’t seem to dissolve. I added 9g gypsum, 4 g calcium chloride and 1 g epsom salt ...
4
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3answers
434 views

What is beer structure as described by john palmer?

In chapter 22 of how to brew by john palmer there is a section called adjusting water for style. further down there is a handy brew cube: Across the bottom there is a vector called "beer structure" ...
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5answers
331 views

Which reasonably priced UK bottled waters are lightly, or very lightly, mineralised?

I can't drink the water straight from my kitchen tap because it reeks of chlorine. Left standing it's palatable but, starting brewing again after 30 years or so, it's still not something I'd want to ...
2
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4answers
215 views

Water- distilled or not?

Is distilled water a necessity? I live in Louisville and we have some of the best water in the world.(hence our amazing whiskey)
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4answers
576 views

Conserve water used in immersion chilling?

After reading this question about the amount of water used in immersion chilling (and various other wort chilling), I realized just how much water was being used in a standard brew. This seems quite ...
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4answers
2k views

How do I test my water?

Inspired by this question. How do I test my water?
2
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1answer
347 views

Salty Starter. From Gypsum?

I'm using gypsum for the first time in an IPA I will be brewing in a few days. Today I was making the starter and thought: Since it's a hopped starter, why not add a pinch of gypsum? In the end I ...
3
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2answers
1k 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) ...
0
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2answers
187 views

Does distilled water and/or alcohol cause airlocks not to bubble?

I fermented my first batch of extract in a plastic 'ale pail' using an airlock with the following mixture in it: 50% tap water; and 50% whiskey It never bubbled. Not even once. In 3 days. And while ...
3
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3answers
115 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
130 views

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 ...
2
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1answer
1k 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-...
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2answers
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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 ...
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2answers
1k 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 ...
3
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2answers
809 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 ...
2
votes
1answer
777 views

Calculating boil volume in partial boil?

I'm an all-grain brewer but I haven't done an extract batch in years (or an all-grain one in over a year) and want to do an extract IPA this week. Looking at the various software and calculators, they ...
2
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2answers
67 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 ...
2
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1answer
319 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 ...
3
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3answers
534 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 ...
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1answer
101 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
384 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 ...
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2answers
1k 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 up ...
2
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1answer
1k 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
3k 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
2k 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 ...
0
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1answer
69 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
8k 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 to ...
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5answers
1k 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 ...
3
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1answer
1k 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 ...