The Basics to Water and pH

[@SyBernot]

Ideally (I believe) you want the mash ph is as low as the yeast will tolerate without being stressed. After conversion is complete you want a low mash ph to raise your hop utilization numbers. I recently did some experimentation with making hop water from co2 extract. My take away from that is you need some acid in the water if you want to dissolve (really more like emulsify) the hop oils into the water. Two ph points roughly doubled the amount of hop extract that went into solution in an equal amount of time. The bittering was roughly the same from a taste perspective but I think in the lower ph it was actually higher IBU but the perception was thrown off because it had a sour backing. The lower ph solution had a lot more hoppy flavor aspects to it than did the neutral solution.

[@maltmode]

There has been some interesting studies with low pH and how the glycosides in hops interact. I myself get more aroma with my lower pH beers.

[@saunassad5618]

My beer was ok but this showed I could dial the water profile myself. Big change to now using RO vs well water and adjusting mineral levels. My beers are now very good and friends mentioned they noticed a vast improvement. Btw, did you retire from KZbin or did life get busy?

[@johnpiggBrewBoys]

Excellent video, thanks. Subscribed!

[@wilwheaton1]

I think if the calcium chloride looks like that its a lot less effective , basically it's absorbed moisture so you can't be sure of your weight readings to see how much calcium chloride you actually have. I've heard of some people always baking their calcium chloride before use to be consistent, but, I've never gone that far. I would recommend using a sealed container for it though.

[@acdmonteiro]

No need for that. Just make a CaCl2 solution and measure its strenght with an hydrometer, scale, or even refractometer. Once you know that you have, for instance, a 33% solution, you just add 3 grams of that solution in order to get 1 gr of Calcium Chloride. You can store this solution for later uses. Also: watch this video kzbin.info/www/bejne/bISkeYOmjbOrqcU

[@murphydogprod]

nice video. I am just now realizing how pH effects your brewing. this was informative. thanks for making this. cheers!

[@Waymeytc]

I need around 600 and 1000ppm HCO3 for strike water - at pale/amber beer!!! - for a decent mash pH around 5.4. Something goes really wrong here o.O

[@jwokland]

Great video! better than i could explain it.

[@mleukus]

i have a water softener so i have no calcium or magnesium, but my sodium is high... How do i drop sodium?

[@maltmode]

I think you would still need to dilute it and then add the salts you want back in

[@joshrickards419]

Very informative, however I wouldn't use tap water. Tap water changes monthly even daily, if your city gets a good rain you can throw that water report out the window because it will be different. Better to go with RO or Spring water and adjust the water makeup from there. Water is cheap

[@maltmode]

Yeah good point. Since filming this I only use distilled water for those very reasons.

[@Best0nly]

Hey. I'm in the LA area too, I live in Sherman Oaks and haven't gotten around to sending in my water to a lab. Do you think I could use the values for your water profile in the video for my calculations because I would imagine our water profiles would be very similar, if not the same? Would this work or would the water profiles still be too different?

[@maltmode]

They might be similar in some ways, but will likely be different. If you want to dial it in, I would get a water report or used RO/distilled water and add what you need. That's what I do now.

[@Garnasus]

Great video. Thanks!

[@jacobsecret1425]

Great video! BAMPED!!!! true statement.

[@CircleBrewery]

Nice video thanks for your time kicking them out 🍺

[@nicksanchez530]

At 14:15 I call BS. You ain't never watered those plants my man. LOL. Love the video though. Thank you for taking the time to make it.

[@maltmode]

...I do sometimes...

[@ndrjskrbnk]

@@maltmode are "those plants" perhaps species aloe vera?

[@richiedubs1062]

Does your water taste bad? If yes, build new water profile and brew. If no, does it smell like chlorine? If yes, dissolve 1 campden tablet per 5 gallon of water and brew. If no, brew. There you go, brewing water chemistry in one silly youtube comment. Cheers.

[@paulhunter445]

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