![]() Here is a breakdown of the desired ranges you’re looking for of elements in your water: Element Step 2: Compare Your Report to This Chart If it’s well water that you’re testing, be aware, you’ll likely want to have it tested several times throughout the year because seasonal rains and snow runoff have a substantial impact on mineral levels. You’ll need to collect a sample and use a home test kit or send the water to a lab for testing. If there isn’t a report available or if you get your water from a well, water chemistry information likely won’t be readily available. Once you have a report in hand, skip down to the “Essential Minerals” section below. If this information isn’t published, you can always call your local MSD office and request a report, which they should be happy to provide. ![]() You should be able to find a report that lists mineral content as well as pH. Get online and look up your municipal water authority. Is your water hard? Soft? Alkaline? Acidic? If you live in a city, the easiest way to answer these questions is to find a pre-written report on the water. The first step in improving your brewing water is to establish some baseline chemistry by digging up information about your supply. Once you have nothing better to worry about, dive into chemistry. But don’t sweat water chemistry until you’ve had a chance to make a few batches of beer and determine how good it tastes without chemistry adjustment. Does your tap water taste good? If so, it’ll probably make decent beer. For example, if tap water tastes and smells like chlorine, it’s likely to make beer that tastes and smells slightly medicinal, or like band-aids! Another reason is that certain beer styles benefit from certain mineral profiles.īefore reading any further, let us say this: you can make some pretty solid beer without attending to water chemistry. But what are the reasons one might want to filter and adjust chemistry? Well, for one, better tasting brewing water will generally make better tasting beer. Similarly, removing impurities, tweaking pH, and adjusting mineral content can have a positive impact on the final quality of homebrewed beer – which is particularly true of all-grain batches (as opposed to extract kits).Īs mentioned above, commercial breweries filter and adjust water chemistry, and for some obvious reasons many homebrewers choose to filter and adjust the water chemistry of their brewing water in order to make better tasting beer. And, of course, they filter and adjust the chemistry of their water to make improvements, as needed. They generally look for naturally clean, relatively neutral, great tasting water, as well as municipalities that care for their water sources. Commercial breweries serious about making world class beer take great care to seek out quality water sources when locating their facilities.
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