Keeping track of your water chemistry pays off with outstanding tasting beer!
If you have soft water and are brewing a hop forward beer, you’ll want some Gypsum on hand. Gypsum (calcium sulfate) is used to add permanent hardness to your brewing water in the form of calcium ions, which will increase the hop perception in your beer.
1 gram of Calcium Sulfate in 1 gallon of water changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.
Calcium chloride is usually used in place of Gypsum when sulfates are not desired. Calcium chloride will adjust your mash pH down. 1 gram in 1 gallon changes the salt levels by 72 ppm calcium, 127.5 ppm chloride and adds 180 ppm to the hardness.
This is food grade anhydrous Calcium Chloride.
Epsom is used to add sulfate and magnesium ions to brewing water. It is often used at half the levels of Gypsum. 1 gram in 1 gallon changes the salt levels by 103 ppm sulfate, 26 ppm Magnesium and adds 108 ppm to the hardness.
Promash is a useful utility to calculate water salts.
Epsom salt is also ideal as a nutrient source for growing hop plants.
Sodium metabisulfite campden tablets are an excellent way to remove chloramine from tap water prior for brewing. Simply crush up one campden tablet, drop it in your brewing water prior to adding anything else, and proceed as normal!
Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Usage: Usage varies with acid level
Common name: Chalk
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower conentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.
The BrewLab Basic® water testing kit, model 7189-02, for home brewers quantifies 7 important water test factors. Experts agree water conditions affect your final product, so take the mystery out of making great beer.
Looking for a digital pH test? Check out the BrewLab® Plus!
Trust LaMotte, the water analysis experts since 1919, to help you control your most important ingredient - water!
Visit HomeBrewFinds.com for a hands-on review of the LaMotte BrewLab water test kit.
For more information on water and its role in the brewing process, check out Water, A Comprehensive Guide for Brewers written by John Palmer and MoreBeer!'s own Colin Kaminski. For help with water adjustments, download Palmer's Brewing Water Adjustment App, currently available for iOS devices and coming soon to Android.
Also known as brewing salts, it is a mixture of Gypsum, Calcium Carbonate and Epsom Salt. 1 tsp adds 1119 ppm per 1 gallon. For Pale Ales in the Burton on Trent style. Burton salts can come in either crystal or powdered form. We ship what is available at the time your order is placed.
30g per 5 gallons will provide:
266 ppm Ca
63 ppm Mg
159 ppm Carbonate
631 ppm Sulfate
The BrewLab Plus® water test kit, model 7188-02, for home brewers quantifies 8 important water test factors. Includes everything in BrewLab Basic kit plus a high quality digital pH meter for monitoring batches from start to finish. Experts agree water conditions affect your final product, so take the mystery out of making great beer.
Trust LaMotte, the water analysis experts since 1919, to help you control your most important ingredient—water!
Visit HomeBrewFinds.com for a hands-on review of the LaMotte BrewLab water test kit.
For more information on water and its role in the brewing process, check out Water, A Comprehensive Guide for Brewers written by John Palmer and MoreBeer!'s own Colin Kaminski. For help with water adjustments, download Palmer's Brewing Water Adjustment App, currently available for iOS devices and coming soon to Android.
See the Documents Tab above for additional information.
Stainless steel measuring spoon set for measuring such brewing items as water mofidiers, irish moss, lactic acid, yeast nutrient, etc. This set includes four spoons from 1/4 tsp (1ml) to 1 tblsp (15ml).
Replacement Hardness test reagent 5 (15 ml) with a 12 month shelf life
Does not include complete BrewLab test kit.
See BrewLab Basic® test kit or BrewLab Plus test kit for additional information.
Replacement Total Alkalinity Indicator test reagent (15 ml) with a 6 month shelf life
Does not include complete BrewLab test kit.
See BrewLab Basic® test kit or BrewLab Plus test kit for additional information.
The BrewLab Pro kit is made to order. The manufacturer's lead time is 40-60 days from when the order is placed.
Nail down your water adjustments with the Lamotte BrewLab Pro water analysis kit. Developed with pro brewers in mind, this kit measures 11 of the most important factors in the brewing process. Knowing what's in your water and how to adjust the mineral profile will take your brews to the next level. After all, water is the main ingredient in beer!
Test for 11 Essential Factors
Chloride
Sulfate
Alkalinity
Total Hardness
Calcium Hardness
Magnesium Hardness
Sodium
pH
Temperature
Total Dissolved Solids
Dissolved Oxygen
This kit was developed in cooperation with John Palmer, author of Water, A Comprehensive Guide for Brewers. Check out Palmer's Brewing Water Adjustment App, currently available for iOS devices and coming soon to Android.
Alkalinity:
Alkalinity is generally a problem in brewing water. Alkalinity is the carbonate and bicarbonate content of the water, and acts to raise the pH of the mash and beer. Water hardness can offset the alkalinity, and for that reason both parameters are typically measured as “Calcium Carbonate” in order to determine the net effect.
Chloride:
The chloride ion acts to bring out the sweetness and fullness of the malt flavor, much like table salt does for food. Craft brewers often add calcium chloride to brewing water for Pilsner and other lagers.
Dissolved Oxygen:
Dissolved oxygen can have both a positive and negative impact on beer, depending on the brewing stage. While fermentation itself is an anaerobic process (occurs in the absence of air), yeast cells do require oxygen for growth. Excessive DO can lead to rapid fermentations and excessive yeast growth, resulting in higher ester production, giving fruitier flavors. It can also lead to permanent chill haze, increased beer astringency, and an increase in color intensity, largely due to the oxidation of polyphenols.
Hardness:
Water hardness is a brewer’s friend because calcium and magnesium are important ions in many biochemical reactions during mashing and fermentation.
Calcium: Helps prevent enzymes from denaturing and extends their activity in the mash, promoting clarity, flavor, and stability in the finished beer.
Magnesium: In small amounts Mg is an important yeast nutrient. The better the “yeast ferment”, the cleaner the alcohol produced.
pH:
The chemistry of brewing and cooking is complex, and while knowing the mineral content of the water is a critical first step to predicting the impact of the water to the beer, the best way is to measure it, and that is where pH comes into the picture. The mineral content of the water directly affects the pH of the mash, and the pH of the mash affects the entire brewing process—both in process performance and beer flavor. In order to consistently brew great beer, the pH of the mash, wort, and beer should be monitored at every step.
Sodium:
Sodium acts in concert with chloride to enhance the sweetness and fullness of the malt, but just as in food and cooking, too much can oversalt the beer and result in salty or metallic flavors. Sodium is ubiquitous in water supplies and mineral additions, so it is important for the brewer to know how much the water has before any treatments are planned. Sodium can be easily determined by calculation from the results of the other tests.
Sulfate:
Sulfate and chloride ions in water affect the flavor balance of the beer, from hoppy to malty. The sulfate ion acts to accentuate the hoppiness and dryness of the beer, making it more crisp tasting. Craft brewers often add calcium sulfate to their brewing water for pale ales and IPAs.
Total Dissolved Solids:
The measurement of total dissolved solids allows the brewer to quickly determine if there has been a shift or change in a water source or brewing process by measuring all solids in solution. It can also provide a valuable quality assurance check on demineralization processes and waste treatment effectiveness.
The Smart Brew® Starter Kit comes prefigured with exactly what's needed to start testing your water for the perfect brew! Each kit includes the eXact iDip® 525 photometer with the following eXact® Strips: Total Hardness, Calcium Hardness, Total Alkalinity, pH, Chloride, and Sulfate. Each kit is packed in a rugged and durable plastic case with secure fasteners and padded compartments. The eXact iDip® app is available to download for Free on Apple App Store and on Google Play app store on Android. Compatible with iPhone, iPad, and iPod touch with the minimum iOS system version 9.0 and Android version 5.0 with Bluetooth® 4.0.
Details:
Standard navy blue plastic carrying case w/ Foam includes
eXact iDip® 525 Photometer
Cleaning brush
Instruction manual
25 tests of each
pH-II, High Range Total Hardness, Calcium Hardness, Total Alkalinity, Chloride III, Sulfate
Free downloadable app with pre-installed tests: pH, Free Chlorine, Total Chlorine, Total Alkalinity. Additional test parameters will need to be purchased and downloaded in-app at $4.99 each or as a bundle (Smart Brew® Bundle) for $18.99
The eXact iDip® Professional Test Kit is the latest generation test kit that combines two state of the art water quality test instruments. The first is the revolutionary Level 1 NSF/ANSI-50 Certified eXact iDip® Smart Photometer System® which integrates patented 2–way wireless communication with any compatible iOS or Android smart device and has the potential to test over 40 water parameters. The second is the NEW eXact® pH+ Meter system which capitalizes on electrochemistry technology combined with Bluetooth connectivity.
Preconfigured kit comes with exactly what's needed to start testing (excluding app software). Packed in a rugged and durable plastic case with secure fasteners and padded compartments. Compatible with iPhone, iPad, and iPod touch with the minimum iOS system version 9.0 and Android version 5.0 with Bluetooth® 4.0.
Details:
Standard navy blue plastic carrying case w/ Foam includes
eXact iDip® 525 Photometer
Cleaning brush
Instruction manual
25 tests of each
High Range Total Hardness, Calcium Hardness, Total Alkalinity, Chloride III, Sulfate
eXact® pH+ Meter System
pH, TDS, Salinity, Conductivity, and Temperature
Free downloadable app with pre-installed tests: pH, Free Chlorine, Total Chlorine, Total Alkalinity. Additional test parameters will need to be purchased and downloaded in-app at $4.99 each or as a bundle (Smart Brew® Bundle) for $18.99
Contains refill bottles of each test for quick ordering.
Box includes 1 bottle each of:
Total Alkalinity(100 tests)
pH (100 tests)
HR Total Hardness (50 tests)
Calcium Hardness (50 tests)
Chloride (25 tests)
Sulfate (50 tests).
