Brewing Water Series

 

mash pH workspace
Brewing Water Chemistry:

Your brewing water chemistry matters. Below are some articles that explore water chemistry for brewing beer and mead. Water chemistry, while considered the last frontier for many brewers, has a tremendous impact on the finished beer. It is important to have an idea of your basic water, whether using tap, reverse osmosis, or distilled. Additions of gypsum can help to sharpen up bitterness and increase the perceived dryness of the beer. Calcium chloride can be deployed to round out malt flavors and a softer perceived mouthfeel. In all cases, properly managing mash pH is critical to ensure full conversion and maximum malt flavors from your all grain brewing.

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