BREWING WATER - DEMYSTIFIED - PART 1 | THE MALT MILLER HOME BREWING CHANNEL

[@SCROWMD]

Excellent overview Men, thank you. I was amazed how much better my brews became after I (finally ) understood water chemistry. My source water is well water, so I went with an R.O. system right away. This gives me a clean slate to begin the additions. The salts are inexpensive and small additions make marked changes. Do not fear the science fellow brewers.

[@themaltmiller8438]

Glad you enjoyed the video!

[@AnalogueInTheUK]

A marvellous video for the Sunday morning brewer. I was preparing my water for a Vic Secret Pale as this episode popped into my notifications! My water journey has been: 1. Use tap water (and Sodium Metabisulphate) 2. Treated tap water with CRS 3. Treated tap water cut with Ashbeck 4. R.O. water cut with treated tap water and tweaked with lactic acid The quality of my beers has measurably improved, every time I moved to the next step. I now regularly check the mash ph throughout the mashing process and have been surprised as to how much it changes, once the enzymes get to work and the circulation gets all the wort moving. Brewfather has been a godsend for me.

[@billybass4189]

Invaluable info, thanks for covering this. Water in my area is hard/very hard and even doing extract brews I noticed the difference using bottled spring water, it really was night and day. Now putting together kit for all grain it's getting more important so to begin i will spend again on the bottled water for an easy intro but feel like learning some of this subject is absolutely necessary.

[@fraserwithers7332]

Hard water is hard to brew with, next week you will see how to easily use the brunwater spreadsheet is. So you will see how easy it is to reduce that alcalinity with acids or diluting your base water.

[@billybass4189]

​@@fraserwithers7332cheers, for the moment I will go with bottled and just use tap water for sparging. That's got to be my best bet until I'm more educated. Already use Harris pure brew which helps but chlorine though present in small amount isn't as big a problem as alkalinity.

[@jonnyrmoore]

Fraser is THE MAN

[@themaltmiller8438]

He certainly is!

[@ianlaker9161]

Excellent video. Over the last year I have been properly getting to grips with water chemistry and this explains it very clearly. I've already learnt some very useful stuff.

[@benreast2382]

Really good stuff malt miller, very informative and inspiring. The features you put out now are top tier stuff for the homebrew community.

[@IKeiller]

Amazing video, thank you definitely going to try this out on my next brew

[@paskrell]

Great video. My approach is brewfather and my local profile. Acidulated malt to 5.3 which ends always 5.2-5.4 the salts to profile. If I need softer than I have I add destillier water. It dials it in nicely. I’d love to RO but don’t brew enough.

[@paultaylor7411]

great video Fraser and James !

[@owencampbell138]

Great video lads. Really useful and informative.

[@lindsaywilks3935]

Very informative. I've had my tap water profile print out hanging around in a file for a couple of years now. I'll be watching the video again with it alongside me and and at last getting some meaningful information from it. Looking forward to part two.

[@metalheadmutthomebrew]

Top video! I moved to Tesco Ashbeck very early on. My tap water just made my beer taste terrible, even after Sodium Metabisulfate additions. I now use Ashbeck as a base and alter my water chemistry based on what I'm trying to brew. Other than fermentation temperature control, getting to grips with my water has been one of the best 'upgrades' I've made and massively improved my beer. As always, cheers for the awesome content 🍻

[@themaltmiller8438]

Couldn't agree more! Look after your water, look after your yeast and much of the rest will look after itself!

[@leewadey4172]

Really good video. Opened my eyes even more as water is a big issue for my brewing. Living in the Suffolk countryside the tap water is high chlorine and alkalinity of 372 mg/l. Have used Ashbeck and then recently had to use Tesco's Elmshurst as an alternative without realising that it has a higher ph at source. Looking forward to Sunday's video to see what I can do to get my mash ph somewhere near the levels you guys are talking about. Thanks again.

[@janeprice4473]

Fantastic video, thanks Fraser and James, can't wait for the next one! I always had a mental block about water chemistry but Fraser's beers are the proof that it is worth getting to grips with. Will you be stocking Fraser's pH pen? it has jumped to the top of my gadgets list

[@themaltmiller8438]

Possibly, or a similar more advanced one - we do have one that we sell at present but if there is demand for a more top end one then we will try and source!

[@janeprice4473]

@ thank you! I’ve got through a few in my time, and Fraser mentioned that his one was very robust and had lasted well. And it’s very cool!

[@gregj1789]

I love jumping in the deep end!

[@Wild-Boar-Brewing]

Very interesting indeed. Thanks guys

[@RichardHill-bi5le]

Great video - water and ph are 2 things I need to sort out for my home brewing. Interesting to hear Fraser saying you can adjust your ph in the mash "on the fly" as I was at a talk by Andy Parker recently who said you couldn't do it that way and you could only make adjustments in your next brew!

[@themaltmiller8438]

Generally, if you have done a good job with your adjustments before the brew you wont need to but if you find you're out then you can use the methods discussed here

[@RichardHill-bi5le]

@themaltmiller8438 Thanks

[@marclappin8332]

Fantastic video! Looking forward to part two. Idea for TMM, why not make up a starter set for additions with the what has been recommend on this video?

[@themaltmiller8438]

We have done in the past but it actually didn't work as well as having the different components separately, as for some folks they didn't need certain items based on their water at home and the beer styles they brew, so we opted to move to different sizes of the main components to offer more flexibility

[@davec4955]

I'm in SE London and got a Murphy's analysis for my tap and also for Spotless Water which costs about 4 pence per litre and better than RO. If you are lucky enough to have a Spotless water supply close to you I would thoroughly recommend it. Check their website for locations.

[@themaltmiller8438]

Currently brewing a hazy pale ale using Spotless!

[@AnalogueInTheUK]

Just finished your Vic Secret kit, using Spotless diluted with tep water ​@@themaltmiller8438

[@fokkedeboer2727]

Excellent video once again! Thank you, I saved for later reference. And I will be putting a pH meter on my wishlist for sure! Any recommendations for a good but not too expensive one?

[@themaltmiller8438]

www.themaltmiller.co.uk/product/digital-ph-meter/ Our one does the job well and has temperature compensation

[@fokkedeboer2727]

@@themaltmiller8438 Thank you, I'll have to check if I can order it locally, as shipping fees to France might be a bit too much ;-)

[@MartinSmith-eg5vi]

Just great info on water chemistry, just to confirm you kept mentioning sodium metabisulphAte when think you meant sodium metabisulfite. Two different chemicals.

[@fraserwithers7332]

Yes sorry it's sodium metabisulphite, though if you can do it add a in line carbon filter instead it will improve your brews no end

[@stephenlaw1782]

Apart from the mash water additions do you also add them to the sparge water?😊

[@themaltmiller8438]

Yes, using most brewing software it will tell you both the mash additions and also sparge additions.

[@garyballared2077]

water chemistry always done my head in !!

[@themaltmiller8438]

Been there! But Fraser has helped us learn more and take this topic seriously - hope this video and next weeks one helps you

[@garyballared2077]

@@themaltmiller8438 helped already ty

[@mrb1664]

A good introduction but no mention of using sulphuric and hydrochloric acids individually. AMS/CRLS is a fixed blend of the two but if you use them separately you can tweak your sulphate to chloride ratio in your tap water without adding salts. Also be aware that phosphoric acid can drop the calcium out of your water, and calcium is actually beneficial.

[@JimCinUK]

Really great video which has helped my understanding already. Worth pointing out that your home water supply can change profile regularly. So that Murphy water profile report I got a few years ago is definitely not valid now! Going to have a play with an aquarium water testing kit to see if can help me…..otherwise it’s RO for me!

[@themaltmiller8438]

Great tip!

[@fraserwithers7332]

Yes your supply will vary during the course of the year. Your water report will give you the high/low and average for all the minerals. If those 3 figures don't vary to much then you know it will be fine all year. If there is a big difference you really need to check your alcalinity on every brew day. Or use spotless water/RO/Ashbeck

[@petersmith3931]

I’ve looked at Brunwater and have to say very good BUT I always brew via Brewfather and using their water calculator makes things much easier as all the malts/amounts are already. Plus, once you get your original water logged, all you need to do is decide on the water profile you want or use the drop down list to chose and it’s done automatically

[@themaltmiller8438]

Hey! Yes, Brewfather is an excellent option too and as you said, very convenient - the big benefit I found with Bru'n water was the level of understanding it gives you by learning how to use it, it really gives a deeper comprehension of all the adjustments you make and develop, which vastly sped up my personal learning of the topic (Stiffo here 👋🏻)

[@davidhall158]

@@themaltmiller8438yep, I learned most of what I think I know from bru’n water, but I’ve moved to Brewfather because bru’n water is excel-based and apart from requiring a subscription to Microsoft, it also doesn’t translate well to mobile devices.

[@chrispithey]

Great video. I use Ashbeck bottled water as I don’t brew very often so an RO system is a bit expensive for only a few brews. Would you use sodium metabisulphate in bottled water or is it not necessary for bottled water?

[@themaltmiller8438]

It's not required as bottled water doesn't have Chlorine - as far as I am aware!

[@dk_ni]

thanks, maybe it will come in part 2 but I have been struggling with understanding water adjustments to mash and spare water in Brewfather. It allows adjustments to be made for both but when measuring pH in the mash do we then have to remeasure when the sparge water is added?

[@themaltmiller8438]

Generally speaking, if you smash the pH in the mash it will flow through the rest of the process and there is no great need to measure again - if you want to be belt and braces then some folks will measure again once all the wort is in the kettle, as you're coming up to the boil. If required you can then adjust again at this point but it's not likely that you would need to

[@DavidHeap-w6j]

Could Malt Miller offer an option with each of your kits to have a sachet of water treatment for RO/Ashbeck water to give the exact chemistry required for that brew as intended by the creator

[@jasperjade99]

Good idea

[@themaltmiller8438]

We would love too but with the extensive amount of recipes and the time to pack up individual minerals and salts for every variation would mean it wouldn’t be viable. We do sell all the minerals, salts and other additions you need to build your own water profiles as well as the RO filters. 👍🏻

[@DavidHeap-w6j]

There’s a challenge to an engineer! a multi head dosing machine that can package water chemistry from a dialled in profile for 35litres of base RO water. I’d pay £2 a packet

[@dominiccrossland1179]

Really helpful video! Water Chem is a bit of an intimidating beast. I’ve checked my local water report but everything is in mg/l rather than ppm but if I’m understanding correctly the conversion is the same for this kind of process?

[@themaltmiller8438]

PPM and MG/L are the same so just input the numbers from your report into your brewing water software if it is in PPM

[@PeterPavlovic-ye6xj]

Hi gents I use AMS which has transformed my Ales as I measured my water Alkalinity.

[@fraserwithers7332]

Yes the recommendations by Murphy's are a good way to improve your brews. The next step which will give you another big step forward in quality is to adjust the individual salts and use a neutral acid like phosphoric. Next Sundays video will show you how to do it.

[@Gaz231289]

Would be interested to hear thoughts on Spotless water, used them for about a year. Honestly, ive found it incredible, next to no cost in comparison to RO or bottled and you know you uave a clean slate to build on

[@fraserwithers7332]

If you have one local to you it's brilliant and saves you making your own.

[@themaltmiller8438]

I have a batch in the FV at home which is my first go with Spotless - very impressed with the cost and convenience as I have a location just a mile away but it's not everywhere so may not be accessible for some people

[@bigal9226]

Is it necessary to treat your sparge water too ?

[@grindlayforrest109]

Yes, the GF calculator gives you salt additions for both, depending on your source profile and water volumes

[@jcbrew]

Love it! Im no expert, but pretty sure bicarbonate is not the enemy when you’re trying to Raise your pH, like when mashing with lots of dark/roasted grains. Then again, you probably covered that later.

[@themaltmiller8438]

Good point, perhaps this wasn't clear enough but Fraser does mention using bicarbonate of soda to increase mash ph if required.

[@CrustyKitter]

Using RO water, can you omit the campden tablet?

[@themaltmiller8438]

Yep, no need at all for RO mate

[@DavidRed2]

I bought a cheap ppm meter. Tap water 250ppm. Filter jug water with a new cartridge 150ppm. Spotless water 0ppm. I use Spotless water at 4-5p/Litre. I add 15g of DWB. I acidify my mash with 5g of citric acid.

[@haydnmaxwell649]

Great video. Just started with water chemistry. Just one question regarding when do you add the salts. At the moment I measure the total amount of water I use e.g. 30 liters, and whilst bringing it up to strike temp I add the salts. Is this the correct method or should i add the salts just to the sparge water? Thanks

[@themaltmiller8438]

Generally you’re treating the mash water, then the sparge water separately however some folks don’t treat the sparge water and will add the extra salts and minerals to the kettle after the sparge is done, as you’re on the way to the boil

[@fraserwithers7332]

You need to add salts for the entire quantity of your brewing liquor. BUT your mash chemistry will need adjusting to hit your target mash PH. Next week you will see how to do this using the brunwater spreadsheet.

[@cruzinone]

My water HCO3 is 360 what can I do to fix it?

[@themaltmiller8438]

Hey - there are many ways to reduce the alkalinity of your brewing water - some options are the use of chemicals to reduce this such as AMS, or you can boil the water which converts some of the alkalinity into calcium carbonate which will settle to the bottle of your kettle and the remaining water can then be decanted off. The most practical and easiest is to dilute your water with either bottled water such as Tesco Ashbeck or RO water (check out spotless water if you don't want to invest in an RO filter - cheap and widely available)

[@cruzinone]

@@themaltmiller8438 Thanks for the reply. I think in the future I will buy some distilled water and have a go of it.

[@garyballared2077]

is it ashbeck still water or ashbeck mineral water please?

[@jasperjade99]

Id like to know this too 👍🏽

[@mitchling6905]

@@jasperjade99Still

[@garyballared2077]

@@mitchling6905 ty

[@themaltmiller8438]

Hey!! Ashbeck mineral water is the one we’re referring too!

[@mitchling6905]

@@themaltmiller8438 Come on guys I meant It’s Ashbeck still mineral water as opposed to sparkling 👍🏼❤️

[@garyballared2077]

also what about chloromine?

[@mrb1664]

campden / sodium metabisulphite will take this out.

[@fraserwithers7332]

Chloromine like chlorine will be removed by a charcoal filter

[@mitchling6905]

❤