Brewing Water Chemical Treatments

Water is mostly beer, or is it, beer is mostly water?  As you learn more about brewing you will find that water chemistry is very important and has a primary influence on beer flavor.  The mineral content of water is described as hardness and softness.  The distinctive classic beer styles of the world are the result of the local water supply.  These range from the hardness of the water at Burton On Trent, home of Bass Ale to the softness of the water used to make classic Pilsners like Pilsner Urquell.  Local tap water is fine as long as it is allowed to sit for at least 24 hours.  This will allow the chlorine to dissipate.  Chlorine in beer tastes sour.  If your water supply is filtered all the better but beware that yeast require minerals usually found in water.  If you have any concerns about your water supply you should use bottled spring water from the grocery store.  It is a good choice because it should not contain excessive minerals or treatment chemicals.  Remember, most of your beer is water and quality should never be in question.  The best way to sanitize water is by boiling.

Fining Agents for Beer

Irish Moss is a dried sea weed used by brewers worldwide to remove the positive charged proteins in the wort.  These proteins cause finished beer to become hazy when it is chilled.  Brewer’s call this condition chill haze.  The Irish moss has a negative charge and attracts the proteins helping them settle to the bottom of the brew kettle.  This brew kettle sediment is called trub by brewers.  It is good practice to add one teaspoon of Irish Moss to the brew kettle at least 15 minutes before the end of the boil.

Sanitizer and Cleaning Chemicals

Sanitizing your equipment is the most important part of homebrewing.  The best equipment, recipe and ingredients will make truly awful beer if proper cleaning and handling are not observed.  Do not take short cuts.  As a brewer, you are creating a micro ecology in which the only living thing should be the brewer’s yeast.  While absolute sterilization is beyond the homebrew’s ability, it should always be the objective.  When mixing sanitation chemicals you must follow all of the specifications and safety notices provided with the sanitation product.  More is not better! Mix the chemicals exactly as instructed.  Many homebrewers use chlorine bleach to sanitize.  While chlorine is an excellent sanitizer it also requires thorough rinsing.  This rinsing actually contaminates the sterile surface.  Easy Clean sanitizer is a better choice.  These are chemicals which sanitize on contact and dissipates as the surface dries.