Beer got that "HOMEBREW" Taste?!? SIMPLE adjustments to PREVENT it! 

Thanks! 💯🍻

I understand what you mean since chloride is made from chlorine, however, they're very different. Chlorine is a gas, and Chloride is made when it is bonded to another element, giving it an extra electron or negative charge. chlorine (Cl2) is the elemental form of the element, while chloride (Cl-) is the anion form that results from the gain of an electron by chlorine. Although related, think of them like brothers, similar DNA but completely different people. When chlorine is added to water at a municipal treatment plant, it is added as a gas or in a solid form called hypochlorite. It is not the same as adding a Chloride, such as calcium chloride or sodium chloride. This does not add chlorine to your water, but rather a different compounded element. Chlorine left in the mash process creates chorlophenols, which gives off plastic or Band-Aid flavors. This is why we try to remove it, but are not worried about forms of bonded chlorides, since they do not produce these off flavors. Hope that helps. 🍻

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You can still use the websites for their target water profiles and select that you are using RO water. Works the same way. However, unless you have bad water for brewing, you can save money not buying an RO system and just getting a water report and plugging in the numbers at the top. The calculations are the same after that and you generally will use less salts. Virtually no breweries use RO systems, because it would be way too expensive, they just adjust the water the same way. But either way is completely fine. and works.

That's why it's all about... I preach water additions probably more than most people, But it's one thing that will bring your beers from good to great! 🍻

Agree! I mainly brew plain lagers and I just can't get good results using dry yeast. Especially not with that horrible Saflager W-34/70. Since switching to liquid yeast, my favourite being WLP833, I can brew my own lagers that I can finally enjoy!

Yep, that is right, but we change our water to match the water profiles of those areas to make our beer to the style. So for a pilsner, matching the water profile of Pilsen Czech Republic, kolsh in Cologne Germany, etc. So you can get away without using water additions if you have good water to brew with, but even then you may want to tweak your water profile for a specific style to match that water source.

@@CityscapeBrewing I understand that and that's reasonable. I rather avoid adding anything artificial

None of it is artificial. These are natural minerals found in your drinking water, even in spring water. They just vary in amounts depending on the region you live in. Unless you use distilled or reverse osmosis water, all water has minerals in it. If you do use distilled or reverse osmosis water, you need to add minerals or you will get off flavors.

Thanks! Glad it helps! 🍻

Distilled Water is the most neutral PH Water.... coming in at 7 in PH scale...neutral. true clean slate.

You're welcome! Glad to help! 🍻

That's ok. Ask any questions you have, that is what this channel is all about. No such thing as a dumb question. 🍻

My pH meter is a Dr. Meter brand and has auto temp correction up to 70 degrees Celsius or 158° F. That covers most mash temperatures. With that said, I don't have to check it very often because I found that the app is actually pretty accurate. I almost always have to add lactic acid, based on my water profile, to drop the pH to the 5.2 - 5.3 range. Here is the one I use: amzn.to/3TnQR6q

I would do one of the three-step calibration solutions that comes with the meter in order to calibrate it the first time. After that I use the 4.0 pH calibration solution just to make sure it hasn't changed.

Brita filters are charcoal filters... So they should take out most chlorine. I also use a filter, but I still use half a Campden tablet as well just to ensure that the chlorine is gone. One tablet treats up to 10 gallons, so if you're doing a small batch you could literally use 1/4. They are very cheap so one bag would last you a long time. Here's the ones I use. amzn.to/35EytA6

Exactly! Temperature control is definitely number one... Water is one that some take for granted and is kind of intimidating at first.

Nope, not at all. Just make sure that your mash pH is still at the recommended level. A lot of the online calculators, like brewer's friend that I use, ask whether you separate the water. 🍻

Glad to help! 🍻👍

Thanks! That's why I made this one. Talked to a guy that had a great recipe and temp controlled fermentation but his beer had off flavors and I asked about his water, turns out he wasn't adjusting and his pH was nearly 6 when mashing. These little adjustments, a $30 pH meter, and couple of bucks in salts changed his whole outlook on brewing. His next beer turned out great! 🍻

Buy some calibration solution for your ph meters, its simple and cheap. Dunk in the ph meters and see which are accurate!

You're welcome. You can always use distilled water and add salts to get correct water profile too if it is difficult to adjust your well water. Cheers 🍻

FYI i got a kit from ward labs back in march. Sent the sample back and Nothing. I have attempted to contact 3 times for the results or any feedback, and no luck. They get a thumbs down from me for service and responsiveness.

Glad you got that figured out! Good to hear

I agree. I think a lot of people know about using Irish moss / whirlfloc tablets and cold crashing, but starter kits definitely don't talk about addressing water or pH, so many brewers don't even know that could be effecting flavor.