Difference between revisions of "Water Conditioning"

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Avoid sulfurous water "skunk water" as some of the compounds the yeast or bacterias can generate could distill into some very vile compounds. --DGary 15:19, 13 February 2007 (PST)
 
Avoid sulfurous water "skunk water" as some of the compounds the yeast or bacterias can generate could distill into some very vile compounds. --DGary 15:19, 13 February 2007 (PST)
  
===Chlorine and Chloramine===
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==Understanding Water Chemistry==
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*[https://sites.google.com/site/brunwater/water-knowledge Bru'n Water Knowledge] (Long but good, includes map of water hardness)
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*[https://sites.google.com/site/brunwater/ Bru'n Water chemistry Calulator]
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==Chlorine and Chloramine==
 
In recent years, more water authorities have started to treat water with ammonia in addition to chlorine. This treatment results in the formation of chemicals called chloramines, which are similar to chlorine in that they kill bacteria and aquarium fish and ruin beer. Essentially, chlorine reacts with just about everything organic that it gets in contact with. That's how it makes your drinking water sanitary; it reacts with all the organic matter that any microbes could eat up, rendering them "unmetabolizeable". Also issues arise as yeast eat chlorine and chloramine and produce 'chlorophenols'. These phenols have extremely low taste thresholds; you can taste them even if they exist in only a few parts per billion. Your beer will have a difficult to define 'sharp' or chemical flavor, and usually a plastic or band-aid aftertaste, like you just stuck your nose into a first-aid kit. If the amount is low enough, you might only be able to taste it when you burp. There are several methods to removing Chloramines, some easier than others.
 
In recent years, more water authorities have started to treat water with ammonia in addition to chlorine. This treatment results in the formation of chemicals called chloramines, which are similar to chlorine in that they kill bacteria and aquarium fish and ruin beer. Essentially, chlorine reacts with just about everything organic that it gets in contact with. That's how it makes your drinking water sanitary; it reacts with all the organic matter that any microbes could eat up, rendering them "unmetabolizeable". Also issues arise as yeast eat chlorine and chloramine and produce 'chlorophenols'. These phenols have extremely low taste thresholds; you can taste them even if they exist in only a few parts per billion. Your beer will have a difficult to define 'sharp' or chemical flavor, and usually a plastic or band-aid aftertaste, like you just stuck your nose into a first-aid kit. If the amount is low enough, you might only be able to taste it when you burp. There are several methods to removing Chloramines, some easier than others.
  
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*[https://www.fs.fed.us/t-d/pubs/html/05231301/05231301.html Removing Chlorine and Chlorimine by use of Vitamin C]
 
*[https://www.fs.fed.us/t-d/pubs/html/05231301/05231301.html Removing Chlorine and Chlorimine by use of Vitamin C]
 
*[https://en.wikipedia.org/wiki/Disinfection_by-product By Products of Disinfection at Wikipedia]
 
*[https://en.wikipedia.org/wiki/Disinfection_by-product By Products of Disinfection at Wikipedia]
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*[http://wetnewf.org/pdfs/Brewing_articles/BT_Chlorine.pdf Experiments in Removing Chlorine and Chloramine From Brewing Water(PDF)]
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==Adjusting water==
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*[http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment HowToBrew.com: Using salts for brewing water adjustments]
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*[https://www.morebeer.com/articles/treating_homebrew_water Morebeer.com: Treating Homebrew water (very detailed)]
  
 
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==Water Profiles==
 
 
===Adjusting water===
 
[http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment Using salts for brewing water adjustments]
 
 
 
=== Water Profiles ===
 
 
Some styles of washes are helped by specific water profiles. These profiles may accentuate or diminish certain flavor constituents to help mimic a certain style or brand of [[spirit]].
 
Some styles of washes are helped by specific water profiles. These profiles may accentuate or diminish certain flavor constituents to help mimic a certain style or brand of [[spirit]].
 
*[http://whiskyscience.blogspot.ca/2014/04/fermentation-waters.html Water Profiles] Note: "Mains" water means treated water from a municipal/commercial source.  
 
*[http://whiskyscience.blogspot.ca/2014/04/fermentation-waters.html Water Profiles] Note: "Mains" water means treated water from a municipal/commercial source.  

Latest revision as of 12:54, 3 April 2019

Typically hard water as its higher mineral content is more agreeable to yeast than "pure" water. Distilled water is likely the worst unless minerals or mash are added. Either way removal of chlorine is a must and can be accomplished by an open lid "breather" simply allowing the water to breathe open air for a day, removal of chloramine is very difficult and if your metro water system has chloramine you should probably use distilled or spring water.

Avoid sulfurous water "skunk water" as some of the compounds the yeast or bacterias can generate could distill into some very vile compounds. --DGary 15:19, 13 February 2007 (PST)

Understanding Water Chemistry

Chlorine and Chloramine

In recent years, more water authorities have started to treat water with ammonia in addition to chlorine. This treatment results in the formation of chemicals called chloramines, which are similar to chlorine in that they kill bacteria and aquarium fish and ruin beer. Essentially, chlorine reacts with just about everything organic that it gets in contact with. That's how it makes your drinking water sanitary; it reacts with all the organic matter that any microbes could eat up, rendering them "unmetabolizeable". Also issues arise as yeast eat chlorine and chloramine and produce 'chlorophenols'. These phenols have extremely low taste thresholds; you can taste them even if they exist in only a few parts per billion. Your beer will have a difficult to define 'sharp' or chemical flavor, and usually a plastic or band-aid aftertaste, like you just stuck your nose into a first-aid kit. If the amount is low enough, you might only be able to taste it when you burp. There are several methods to removing Chloramines, some easier than others.

Adjusting water

Water Profiles

Some styles of washes are helped by specific water profiles. These profiles may accentuate or diminish certain flavor constituents to help mimic a certain style or brand of spirit.

  • Water Profiles Note: "Mains" water means treated water from a municipal/commercial source.