What is water treatment for beer?
How to Brew says that firstly you need to consider:
- Sanitisation
- Fermentation temperature control
- Yeast management
- The boil - can undercook and overcook
- The recipe - right proportion of ingredients to provide complexity and balance of flavours
And then consider water treatment. So lets not dwell too deeply!
Baseline
https://www.southernwater.co.uk/how-hard-is-your-water
With my full report on https://www.southernwater.co.uk/media/6538/zs536.pdf
- 247 CaCO3mg/l (hard)
- 6.8 pH (13th Nov 22 in Lewes)
Additions
For pale ales I’m going with:
AMS (CRS) / Lactic acid: 24ml for 20 litres Malt Miller
DWB: 10g for 20 litres in the mash Malt Miller
For Stouts lower on the AMS - (see Pauls spreadsheet.)
Campden Tablets
https://blog.homebrewing.org/using-campden-tablets-homebrewing/
I’m unsure if I’ll use a campden tablet as shouldn’t need if I get sanitising done well. Maybe for the chrlorine.
Not be be confused with Protofloc tablets (Irish moss) which is used to clear the beer.
