Soren P.L. Sorensen

2. Soren P.L. Sorensen • Invented the pH scale in 1909. • At the Carlsberg Laboratory in Denmark. • Lab established by Carlsberg Brewery in 1875. • To advance biochemical knowledge related to brewing. • Lab also isolated saccharomyces carlsbergensis. • Know known as saccharomyces pastorianus (lager yeast)

3. Water Adjustment Overview Colin Mead – Mad Z’s When to (not to) adjust. Local water profiles. Easy adjustments. Reference material.

4. Reasons Not To Adjust Water • If it’s not broke, don’t fix it. • Ok to drink - ok to brew with. • Risk vs Reward • Ruin batch vs 3-5% incremental improvement. • Complicated, expensive & hazardous. “Get comfortable with the entire brewing process, fix/perfect other areas first (eg fermentation temp) before adjusting water.” - JamilZainesheff & John Palmer

5. Reasons To Adjust Water • Remove impurities and off flavors/odors. • Emulate a water profile for a specific style. • Incrementally improve quality of beer. • Taste, odor, clarity • Improve process efficiency. • Because you can ;-) Note: There isn’t one water profile suited for all beer styles.

6. Classic Brewing vs Homebrew. Water is accountable for creating entire beer styles, eg: Stouts, Porters, IPAs, Pilsners, Dunkels, Bocks etc…

7. Key Water Adjustments

8. Water to Avoid or Be Aware of. • Softened Water (never use) • Replaces Calcium & Magnesium ions with Sodium (Na) or Potassium (K) (depending on which salt is used). • The harder the water, the more Na or K gets added. • In excess both Na and Kwill add a salty taste to beer. • Distilled Water/RO water (use with caveats) • Extract • Should be OK to use. Extract contains minerals for yeast. • All Grain • Do NOT use “as-is” – no minerals for mash or yeast. • Use to reduce hardness and alkalinity (dilution). • Use to “build you own” water • Need to add Ca, Mg, Fe, K, Zn, Na, SO4, Cl, HCO3

9. First Step – Where Are You? EBMUD 90% MokelumneRiver 10% Local watersheds (Pilzen/Dublin/BoT) B B ZONE 7 California SWP Del Valle Wells ACWD California SWP HetchHetchy Local Water You need to know A to get to B

10. Water Report DSRD 2012

11. The Problem with Water Reports • Averages or wide ranges for the year. • Eg Zone 7 “blends” range 5%-50% well water. • Missing data for brewing. • Livermore: No Calcium or Alkalinity reported. • Many are inaccurate (online complaints) “You cannot rely on the water report (for brewing) as its only an average over the year, and the blend changes daily…you would need to send your water for testing if you want the level of detail you are asking for” Raj G. – DSRD Water Engineering Mgr

12. Water Test Kits • Gives more meaningful/timely results. • Does not test all aspects of water. • Expensive.

13. Test Kit Results (6/9/2013). Note: ppm IS equiv to mg/l, but is NOT the same as “ppm as CaCO3” Would people with test kits be willing to share results?

14. Municipal Water Treatment • Chlorine/chloramine added for safety. • Can lead to medicinal/band-aid like aroma/flavors (chlorophenols) and should be removed. • pH/Alkalinity typically increased (7.5-8.5). • Hardness typically reduced. • Water profile changed throughout year • Blend ratio (egsurface:well). • Odors from algae and microbes in summer.

15. Removing Chloramine

16. Measuring Additions • Use proper measuring devices. • A teaspoon is not a measuring device. • Very small amounts requiring accuracy/ • Use precautions when using acids and bases.

17. Hardness, pH & Alkalinity • Hardness • Measure of Ca and Mg levels. • pH • Measure of the ratio of hydronium (H3O+ aka H+) and hydroxide (OH-) ions in solution. • Alkalinity • Measure of the “buffering” (resistance to pH change) capability.

18. pH & Alkalinity pH = ratio H:OH (eg1:100) Alk = Ability to resist Acid Dublin & SR can have the same pH but different Alkalinity…

19. pH & Alkalinity As acid increases, base reduces by the same ratio. …but it takes 10x more Acid to neutralize the Alkalinity in Dublin

20. Residual Alkalinity Residual Alkalinity = Total Alkalinity – Effective Hardness

21. RA of Local and Classic Waters Zone 7 Actual B Dub Ire Dub Ca Do L E EBMUD Actual P

22. How I Changed Zone 7 Water 4 Gallons Zone 7 Water 3. Add 4gr (1 tsp) Gypsum 2. Add 5 Gallons Distilled Water E

23. Summary • Get your brewing process nailed down first – then adjust water. • Exception – always remove Chloramine. • Know your starting point before adjusting. • If Hardness and/or Alkalinity too high: Dilute • If too soft: Harden with Gypsum/Calcium Chloride • Measure with care. • The goal is to get in the right ballpark, not hit the plate.

24. Brewing Mineral Summary

25. Brewing Minerals & Salts https://sites.google.com/site/brunwater/water-knowledge http://www.howtobrew.com/section3/chapter15-4.html

26. Adjusting Hardness, Alkalinity & Mash pH

27. Reference Material • How to Brew – John Palmer • BJCP Exam prep • Papers by AJ deLange (water chemistry for ProMash) • Homebrewtalk Forum • Brewing Network Podcasts (Water Chemistry x 4) • Final Gravity Podcast (Water Chemistry) • https://sites.google.com/site/brunwater/water-knowledge • http://braukaiser.com/wiki/index.php?title=Braukaiser.com • http://www.brewery.org/brewery/library/wchmprimer.html • Water Calculators • https://sites.google.com/site/brunwater/ • http://braukaiser.com/documents/Kaiser_water_calculator_US_units.xls • http://www.ezwatercalculator.com/ • http://howtobrew.com/section3/Palmers_Mash_RA_ver3ptO.xls • http://www.brewersfriend.com/water-chemistry/

28. Water Adjustments & Witches Hats