Discussions about water can get complicated fast, especially if you aren’t familiar with hydrology. But there are a few basics that specifically apply to the homebrewer, which can set the foundation for further exploration into the realm of brewing water.
Let’s take a look at the four key aspects of water that relate to homebrewing and how they affect the beer making (and drinking) process.
• Alkalinity & Residual Alkalinity
• “Flavor” Ions
Visit the American Homebrewers Association for the full article.
You May Also Want to Check Out
For further reading on the subject, be sure to add this book to your reading list:
Water: A Comprehensive Guide for Brewers (Brewing Elements)
Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.