Here you will find what kind of minerals Waters Brewer uses to make these simple water treatment solutions.
What's in water in relation to Brewing:
- Calcium is one of the main determinants of water hardness, the other determinant is Mg.
- Ca has good buffering qualities, enabling functions such as pH stabilization.
- Together with vitamin D, calcium provides tooth and bone growth.
- Hard water may assist in the decrease of heart conditions.
- Mg is know to help increase energy and endurance.
- It has been know to treat a plethora of diseases some including lyme disease, cystic fibrosis, kidney stones, and fight lung complications
- Yeast health is greatly dependent on magnesium.
- At medium to low levels magnesium can give a sour bitter taste to beer.
- Has a sour/salty taste that accentuates malty flavors in beer.
- Reaching above 200ppm can give your beer a more salty taste.
- Sodium is partially responsible for nerve function, muscle contractions, and fluid regulation.
Products used in Waters Brewer water treatments:
- Chemical Formula: MgSO4 (Magnesium Sulfate)
- Epsom Salt is a naturally occurring mineral that was originally used for a melody of ailments.
- MgSO4 is a cation that imparts harsh bitterness when in access which is a big factor in yeast nutrition and helps accentuate beer flavor.
- Promotes a fuller, dry flavor in beer.
- Helps with yeast nutrition.
- AKA Calcium Sulfate (CaSO4 (H20))
- Stabilizes alpha amylase.
- Decreases extraction of tannins
- Improved hot break.
- Helps neutralize lecithin and peptone, which are yeast toxins.
- Can help haze and extraction of bittering components of hops.
- Helps yeast metabolize oxygen.
- Chemical formula: CaCl2 (H2o)
- CaCl2 is derived from limestone.
- Used in beer for correcting mineral deficiencies that have an effect on flavor, yeast function, and chemical reactions during the brewing process.
- Extracts the hops bittering components.
- The lack of calcium in your brewing water can cause gushing and haze.
- Helps decrease mash pH and wort color.
- AKA Sodium Bicarbonate (NaCO3)
- Goes hand and hand with accenting beer flavors in low concentration
- Helps promote more rounded malt flavor
- Increases pH stability
- Relieves excessive tannins