Brew Files - Episode 45 - Water, Water Everywhere

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The Brew is Out There!  TECHNIQUE SHOW

Water is an important chemical - without it we wouldn't have beer! And for something that comprises so much of our beer, the chemistry we need to know to brew our best beer is Daunting - with a capital D. Drew sits down with Martin Brungard, creator of Bru'n Water, to demystify water chemistry and realize the functionality of Martin's mathmagical spreadsheet. 

Links

Bru'n Water: https://sites.google.com/site/brunwater/

Ward Lab: http://www.wardlab.com/ (Note the best test today is the W-5A)

Drew's Sample Report: https://www.experimentalbrew.com/sites/default/files/WardReport-Pasadena...

 

This episode is brought to you by: 

American Homebrewers Association

Brewers Publications

Atlantic Brew Supply (Discount Code: BrewFiles)

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Attachments: 

richardsoden
Sparge Water

Great episode, but I have a question for Martin. 

As a Brew'n Water user in a hard-water region (319 Bicarbonate//262 CaCO3), I am planning my first Czech Dark Pilsner and am planning on dilution of my hard water with distilled.  My question is this: Do I need to dilute both my mash water AND my sparge water?  In the Brew'n Water adjustment summary there is only dilution of the mash water.  If I do dilute my Sparge water, then the Sparge Water Acidification calculations go out of the window.

Thanks, Rich

richardsoden
Thanks

Thanks for the answer to my question in the podcast.  My Bru'n'Water donation went off today :)