A brief introduction to water, pH and alkalinity, as it applies to brewing water. Removing Chlorine/Chloramine from your water: wetnewf.org/pdfs/Brewing_artic... howtobrew.com/ www.wetnewf.org/ www.amazon.com/New-Brewing-La...
What a great video Tony. Thanks so much for all the effort you put in to your videos. I very much enjoy them and look forward to more in the series. Cheers Luke
Excellent video - been struggling to get my head around the topic and this is just what I was needing - looking forward to seeing the rest of this series. Thanks Kirstin
Really awesome work mate, we brew tubers are lucky to have you put in the effort to create that informative video. It was very timely as well given that I just invested in a pH meter! I can't wait for the rest of the series. Thanks again.
Excellent video Tony and it is appreciated.as I'm only getting into water testing at present and getting to know the basics behind the scenes really help's.Cheers...
great video tony, since I have been adjusting my water my brews have diffently gone up a notch, I think people underestimate treating there water to different profiles, it really does make the difference, keep them coming 👍
Thanks Tony! water is certainly an in depth topic to cover...not to mention make somewhat easy to understand! but your doing a great job, looking forward to the rest mate. Cheers to you and the hard work sure is appreciated.
Great topic Tony, I watched and listened with interest, will certainly have to watch again to help cement the content. Very interesting comments regarding PH meters, I have always understood that the ATC versions were accurate at any given temperature , obviously not! Will cool to room temperature from now on, looking forward to the next video, thanks for everything you do mate it's appreciated, cheers.
Thanks for the kind words Mike. Yeah, it turns out that ATC claims are more about the device being able to keep it's calibration when placed in solutions of various temps rather than displaying an accurate pH according to the temp difference. Cheers!
Great stuff Tony. This is one area that I've yet to really dive into. I've always made decent beers by peer review, but curious to go to this next level and master water profiles. This is a great introduction and thank you for sharing! Really gives me something to think about. I'll watch the others in your series and you explain it so well that I'll know where to start (I think). Cheers!
Which ph meter do you recommend? I've seen you use recently one from Milwaukee and this Hach one you mentioned in this video. www.amazon.com/Hach-9532000-Pocket-Tester-Replaceable/dp/B00R3EIYQS/ref=sr_1_3?s=industrial&ie=UTF8&qid=1519422776&sr=1-3&keywords=hach+pocket+pro+ph+meter#feature-bullets-btf
Hi Tony sorry its be a long time since I last message you I have be working in Tromsø for the last 9 months. I must complement you on this video it is very informative and well produced like we have come to expect from Mr Yates this for me is a good introduction in to the deeper side of water on my brew days water and oxygen I have thought are my next step in my brewery equipment and research / book investment. I cant wait for the next installment Cheers mate
Excellent video Tony. Very informative. I'm currently half way through the Water book at the moment so very relevant for me. I don't currently treat my water but my ipas have been very astringent and I'm hoping a correct mash ph will solve this off flavours. Keep up the good videos!!!
OMG! the "cats are positive" analogy to remember cation is exactly how I remember it as well!!!! I've never heard anyone say that before and its how I have always remembered.
Great video Tony, makes a lot of sense that your water will not be good for every type of beer. My health department said we had the best water in our county & PH is great normally consistently around 6.5. I know my water does really well with making IPA & Heffe. Rest of the stuff is ok, decent. A lot of great info here, thanks!
Tony a very in-depth high-quality video I would expect nothing less from you. I look forward to you the rest of your water series I believe people will find this helpful and I totally agree with you on your assessment of water and how important it is to the final quality of beer. I try to drive this home a lot it falls on deaf ears. I did a very simplified water profile video a while back 4 years ago I... believe but I really think that people downplay the importance of water and that their water is good. but is it really? next to good fermentation temp, yeast load, and yeast starter, water Will impact your final product almost as much. cheers
Thanks Gary! I remember watching your videos using the EZ water calculator. I got a lot out of them at the time. Was a good kick to get me started learning more about water. Cheers!
Wow great video Tony. That's the most in depth video I have seen about water. Although I may have to watch it a few times to take it all in. It's like being back at school. Can't wait for the rest of the videos. I will have to buy another PH meter before my next brew because I killed the last one. Not that I was sticking it in hot wort, it was just really cheap. Can't you recommend a meter that doesn't cost the earth? Thanks for the information Tony. Cheers
Thanks a lot Chris! Here's how I look at the cost of a good pH meter... How much money do I waste for bad beer, versus how much do I save for making good beer - all because of a decent pH meter. 100 bones for a good pH meter is worth it in my book. I can recommend the Hach Pocket Pro+, and the Milwaukee MW102. I've heard good things about the Hanna-Phep-5 pH meter (model-HI-98128) too. Just understand that no pH meter eletrode lasts for ever, and you should invest in a meter with one that is easy to replaceable. All of these come with that. Sorry this might not be what you want to hear, but I believe a good pH meter is worth just as much as all of the effort that went into the final beer itself. Cheers!
Thanks again Tony. I totally agree that you get what you pay for and in the long run it would be better to have bought the right ph meter in the first place. I have enquired about getting a proper water report and I'll see if it's anywhere near what I have been using. Cheers
Awesome video! Well put together! But now I'm thinking I need to pull down my Meadology series because, "it sucks"! Cheers Tony and thanks for putting together this info!
Awesome really appreciate the info. I had a question for you. When you make additions you add them into the mash. What about making additions to adjust sparge PH?
Yes, you can do both. In fact, most water calculators provide that as an option. For me, I make all additions to the mash and sometimes boil, and use phosphoric acid to adjust the sparge water (target pH 5.5). Cheers!
Tony, thanks that was a great chemistry lesson. A little deep for a more hands on, "tell me what to do" guy. Thanks for the tip on the PH Meter; I've been killing mine in hot mash water too....yikes! Looking forward to the next one!
Thanks for you video. I want know more about the water beer... Would you like give me the best book's names for looking for more about this beautiful topic?
hi Tony great vid - is there any chance you could get together a list of what is needed to test water and treat it for a brew? so we could do our own like you
great video and informative, where would you get the water report from?? or buying a water test kit from a homebrew shop be good enough? where would I look up these water configurations for the types/styles of beer when brewing??
Hi Busa, You should be able to call you water supplier and get a water report. Maybe a google search for you area will pull something up? I rely on a LaMotte water test kit, and love it! When water test kits cost minimum $30, and I get at least 50 tests out of the $100 purchase, it is totally worth it. They are very accurate too! The new and imporoved water speadsheets on the How To Brew web-site are really all you need. They have the latest recommendations for different styles from the water book built-in! howtobrew.com/book/section-3/understanding-the-mash-ph/residual-alkalinity-and-mash-ph I'll go through them in a future video. I how this answers your questions! Cheers!
+joseph08271smitysbrewery Hi Joseph, some nice hoppy beers I've tested have a beer pH of 4.2-4.4. Much higher than that and the hops will seem harsh and coarse, even muddy. Lower than 3.9 will seem dull and one dimensional. Hope this helps, cheers!
Great vídeo! Question: I use a software for calculating my water and, although, I reach my PH and salts profile right, the software shows my hardness, alkalinity and RA different from what is expected for the style. I am adding sodium bicarbonate at the kettle only to adjust the RA and Alkalinity, am I doing it wrong? Are these values important only for the mash?
I've got got great water, I can brew great beer............u're funny Tony......but great job again for taking the guesswork out of a complicated subject like water chemister.......
Great video, Tony. I tried two times to get a water rapport but I'm denied. I have to apply and approved as a factory before they can give me a water rapport.
That sucks (and sounds like it should be illegal...). There are companies that you can mail samples to who will analyse the water for you. Not free, but its a good way to go.
I really think a 100 bones investment in a water test kit (whether Lamotte or one from Hach) is totally worth it. I get at least 50 tests from it - and when compared to sending out to a lab, it's ridiculously cheap. Heck, send me a clean sample and I'll test it for you. Cheers!
Hi Tony & thank you. I will take you up on that offer and ship you a sample. I suspect my water contains saltwater since it´s a bit acidic and water run in pipes under saltwater to these islands.
Missing something. If a hydrogen atom disassociates from a water molecule, that molecule becomes OH-. That hydrogen atom then gets associated with another water molecule becoming H30+. Since this happens at the same time, their ratio in the water remains the same. Every time a hydroxide molecule is created, a hydronium molecule is also created. If one of these molecules are created is driven off, what pushes one or the other out of solution within the container?
