Water Chemistry

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Had my water tested. Figured out what I need to add to my water. I have a water profile saved.

I don't understand how to bring that data into a new recipe so it shows the adds. Do I need to create a new water calculation for each brew?
 
Had my water tested. Figured out what I need to add to my water. I have a water profile saved.

I don't understand how to bring that data into a new recipe so it shows the adds. Do I need to create a new water calculation for each brew?
Not sure exactly which part you're asking about, but...

Make sure your source and target water profiles are selected for your recipe like so

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You can pre-set the water chemistry agents you will use the most by adding them to your inventory and setting a default amount in your inventory.

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Then when you create a new recipe, all of these will be pre-added to your new recipe with an amount of 1 and you can just change the amounts as needed to hit the target profile.

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Then lastly, you can use the water chemistry links to create new "chemistry records" if you would like to, but it's actually no longer necessary as we have integrated all the calculations into the recipe builder itself. As you change the amounts in your water agents in the other ingredients, you'll see the overall water profile and mash pH change accordingly.

1714400913261.png
 
If you're asking why can't you just preset the amounts for all recipes to be the same, well you could be using the "default amounts" in your ingredients, but it's not that simple as every recipe has different grains and water amounts, so the water profile calculation will be different for different recipes and for different volumes, efficiencies, and batch sizes.


Some other competitor software does offer "ez buttons" to tell you what amounts to add to hit your target profiles, but in general they're not very accurate and will offer counterproductive additions that don't work in reality, like simultaneously adding chalk to lower the pH and hit your "hardness target" (but chalk isn't very water soluble and you should never be targeting a specific alkalinity or hardness), and also adding baking soda and then lactic acid as well.

We're working on adding a more useful friendly solution while also taking these errors into account, in the mean time it's really just a "hunt and peck" workflow to change the amounts by hand until you're happy with the results
 
Had my water tested. Figured out what I need to add to my water. I have a water profile saved.

I don't understand how to bring that data into a new recipe so it shows the adds. Do I need to create a new water calculation for each brew?
As mentioned, there is a 'water calculator' that links off the main recipe page. Fiddle with those ingredients a bit until you have changed your water profile (from the test result) to whatever profile the beer calls for (there are a few pre-sets to choise from if you're not sure).

A gram or two of some of those ingredients is usually all it takes.
 
Hey guyse i want to ask something about water ph.
My mash ph is high about 6,4, but wen is the correct time to take the mash sample to measure the pH?
Lets say I'm done with chemicals and ph is ok, witch is the starting point? The time i added the chemical or the time i started the hole process?
 
Had my water tested. Figured out what I need to add to my water. I have a water profile saved.

I don't understand how to bring that data into a new recipe so it shows the adds. Do I need to create a new water calculation for each brew?
Add others have said, your want to treat your water for the style and the batch your are making. You can't just add a set of brew salts for everything and call it good.

Knowing your water report helps in knowing how much of each thing you may need. Ex:if your water is high in calcium, you won't need as much(or any) of the brew salts that contain calcium.
 
Hey guyse i want to ask something about water ph.
My mash ph is high about 6,4, but wen is the correct time to take the mash sample to measure the pH?
Lets say I'm done with chemicals and ph is ok, witch is the starting point? The time i added the chemical or the time i started the hole process?
It'd be really hard to get a mash pH of 6.4- unless you're using lye or something in your water. How are you checking the mash pH?
 
It'd be really hard to get a mash pH of 6.4- unless you're using lye or something in your water. How are you checking the mash pH?
I bought this digital ph meter from aliexpress, i thing i calibrated right.. but not 100% sure.. how can i test if is mesure correct?
i took same masure 2 of my batch 6,4 and 6,5
 
It'd be really hard to get a mash pH of 6.4- unless you're using lye or something in your water. How are you checking the mash pH?
If his water is really high bicarbonate, that might account for it.
 
I bought this digital ph meter from aliexpress, i thing i calibrated right.. but not 100% sure.. how can i test if is mesure correct?
i took same masure 2 of my batch 6,4 and 6,5

Can you check the pH of a known substance in the same area of wort? 4.4- 7.0 is usually about the calibration liquids.
 
Can you check the pH of a known substance in the same area of wort? 4.4- 7.0 is usually about the calibration liquids.
I have distilled water, i can try measure that but i don't know how much should be,
I will check the label on ot maybe mention it.
Onu next ingredients older i will buy some Gypsium for pH anyway
 
Let's say i add some Gypsium on minute 10 of mash, i will mash 50 minutes more or 60?
Also what if i mash 80 minutes? Can effect negative wort excess mash?
 
Let's say i add some Gypsium on minute 10 of mash, i will mash 50 minutes more or 60?
Also what if i mash 80 minutes? Can effect negative wort excess mash?
gypsum is a water addition. it goes in the water before you start mashing.
 
So how can i adjust the ph of mash? During mash?
generally you would use your water report and a calcualtor to determine what water additions you need. you can use the water addition calculator on this site or use soemthing like "ezwater" to tell you what to add to your water.

if your mash needs a lower PH , you would ussually use acid. phosphoric or lactic acid is popular.
 
I have distilled water, i can try measure that but i don't know how much should be,
I will check the label on ot maybe mention it.
Onu next ingredients older i will buy some Gypsium for pH anyway

With distilled water, it's almost impossible to believe your mash pH was over 5.8 or so, depending on your grainbill. I use RO water (about the same mineral and bicarbonate as distilled) and without any additions at all my very light colored lager would be about 5.8. With some crystal malt, it would probably be about 5.5 or so.
Gypsum is NOT for pH control. It adds calcium and sulfate to your water. Calcium chloride adds calcium and chloride. If you want to not do much with your water, you could use 5 grams of calcium chloride to your distilled water for some calcium and a bit of help with flavor (keeps the beer from being too bland). For a very happy beer, you can add 5 grams of gypsum in addition.
For pH control, you'll want to use an acid like lactic acid or phosphoric acid. But I do believe your pH reading is very suspect and so would probably consider not adding anything based on that.
I suggest trying our water calculator (basic one) and while there is a learning curve, it's pretty easy and can help point you in the right direct.
Also, I think that our explanation of water additions may really be helpful to you: https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-1/
 
I bought this digital ph meter from aliexpress, i thing i calibrated right.. but not 100% sure.. how can i test if is mesure correct?
i took same masure 2 of my batch 6,4 and 6,5

Can you try taking a pH reading of lemon juice? And see if it's 2.2 or so? I know that's lower than a mash pH but I can't think of anything off the top of my end that would have a certain pH. Maybe milk? milk should be around 6.5.
 
Can you try taking a pH reading of lemon juice? And see if it's 2.2 or so? I know that's lower than a mash pH but I can't think of anything off the top of my end that would have a certain pH. Maybe milk? milk should be around 6.5.
I use carbon filter water for beer.
I meant I have available distilled water so if I can make any test on that to check my ph meter.
I will try some liquids and i will post the results
 
With distilled water, it's almost impossible to believe your mash pH was over 5.8 or so, depending on your grainbill. I use RO water (about the same mineral and bicarbonate as distilled) and without any additions at all my very light colored lager would be about 5.8. With some crystal malt, it would probably be about 5.5 or so.
Gypsum is NOT for pH control. It adds calcium and sulfate to your water. Calcium chloride adds calcium and chloride. If you want to not do much with your water, you could use 5 grams of calcium chloride to your distilled water for some calcium and a bit of help with flavor (keeps the beer from being too bland). For a very happy beer, you can add 5 grams of gypsum in addition.
For pH control, you'll want to use an acid like lactic acid or phosphoric acid. But I do believe your pH reading is very suspect and so would probably consider not adding anything based on that.
I suggest trying our water calculator (basic one) and while there is a learning curve, it's pretty easy and can help point you in the right direct.
Also, I think that our explanation of water additions may really be helpful to you: https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-1/
disagree. most brewing salts effect PH

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disagree. most brewing salts effect PH

View attachment 29401

View attachment 29402

Of course they do. But they are primarily for flavor (think salt and pepper, like seasonings to enhance the beer) and not pH control.

If you look at your spreadsheet there, adding 10 grams of CaSO4 will change the makeup of the ions of the water far more than the pH. If you want to reduce the pH from a very high pH to a mash pH like the OP mentioned to 5.2 or so you'd need so much gypsum that the beer would be undrinkable.

Think of cooking. A little garlic, a little oregano- great spaghetti. A pound of oregano, not so much. The base is tomato, and the seasonings will enhance that. With beer, the base is water, and the salts ("seasonings") will enhance, but it's not the primary way to control a very high mash pH.
 

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