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.
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.
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.
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.
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?
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
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.
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
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. 👍🏻
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
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
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
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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.
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.
Glad you enjoyed the video!
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.
Amazing video, thank you definitely going to try this out on my next brew
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.
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?
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
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.
Currently brewing a hazy pale ale using Spotless!
Just finished your Vic Secret kit, using Spotless diluted with tep water @@themaltmiller8438
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
Good idea
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. 👍🏻
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
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
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
water chemistry always done my head in !!
Been there! But Fraser has helped us learn more and take this topic seriously - hope this video and next weeks one helps you
@@themaltmiller8438 helped already ty
❤
also what about chloromine?
is it ashbeck still water or ashbeck mineral water please?
Id like to know this too 👍🏽
@@jasperjade99Still
@@mitchling6905 ty
Hey!! Ashbeck mineral water is the one we’re referring too!
@@themaltmiller8438 Come on guys I meant It’s Ashbeck still mineral water as opposed to sparkling 👍🏼❤️