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.

[@paultaylor7411]

great video Fraser and James !

[@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.

[@benreast2382]

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

[@owencampbell138]

Great video lads. Really useful and informative.

[@IKeiller]

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

[@gregj1789]

I love jumping in the deep end!

[@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.

[@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!

[@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.

[@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

[@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!

[@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.

[@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

[@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

[@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 ;-)

[@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

[@mitchling6905]

❤

[@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

[@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.

[@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