How do you test water for brewing chemistry?

How to Know What’s In Your Brewing Water

1. Ask Your Town. Contact your local water department, and ask for the most recent report.
2. Get it Professionally Tested. Send a sample of your water to a company like Ward Labs.
3. Test It Yourself. You can buy a home water test kit specifically for brewing from LaMotte.

What brewing salts to add to RO water?

For brewers who are looking for an “easy button” with RO water, use 4 grams (approximately one teaspoon) of calcium chloride for each 5 gallons of brewing water. For hoppy beers, add 7 grams of gypsum to your brewing water with the calcium chloride.

How important is water chemistry in brewing?

Learning about water chemistry can help a brewer make a good beer even better. Adding calcium is most helpful in brewing pale beers (which tend to have high pHs when mashed in water with few minerals). Adding carbonate, from calcium carbonate (chalk) or sodium bicarbonate (baking soda), raises mash pH.

How do you treat brewing water?

The Most Common Brewing Water Treatments

1. Calcium Sulphate (CaSO4) More commonly known as gypsum, calcium sulphate increases water hardness, reduces mash pH, and enhances hop bitterness and dryness.
2. Sodium Bicarbonate (NaHCO3)
3. Calcium Chloride (CaCl2)
4. Magnesium Sulphate (MgSO4)

Is there a chemistry calculator for brewing water?

This calculator is good for basic water adjustments and targeting a flavor profile only. NOTE: Our new and improved water calculator more accurately predicts mash pH and handles advanced features like acid and slaked lime additions: Mash Chemistry and Brewing Water Calculator .

Is it bad to brew with high ion concentration?

Above recommended brewing range, but not harmful. Harmful, do not brew at this level! A low or high ion concentration is not necessarily a bad thing, such as the case of Pilsen water, where the target is practically diluted water, or the case of Burton on Trent where the sulfates are elevated.

What kind of salt to use in brewing water?

If your source water is high for a given category, the easiest thing to do is dilute with distilled water to cut down the mineral levels, then add salts to rebalance. Use canning salt, kosher salt, pickling salt, or pure salt – just make sure it is not iodized. Avoid regular table salt because it is iodized!

Which is the correct formula for water chemistry?

Water Chemistry – Ion Levels (ppm or mg/L) Ca +2 Mg +2 SO 4-2 HCO 3- 4. Source Minerals: 4a. Diluted Levels: 0 0 0 0 5. Target Minerals: