For me the number one tip for better beer is fermentation health. Proper pitch rate, pitch temp, fermentation temp/pressure fermenting. Obviously chlorine will be a problem but I brew my beer with water from the RO machine at the store ;) 10 gallons for $3.50 and then I can build up whichever water profile I’d like per style.
My tap water is good. I hardly ever have chlorine smell. When I do, it's only for a day. I always add Whirfloc (or similar) and some yeast nutrient in the kettle.
Campden can either be sodium or potassium based. It is essentially sulfer dioxide gas in solid form. The sodium or potassium just acts as a binder. I prefer potassium based just to avoid adding any extra sodium to my water. Sodium or potassium metabisulfate will both do the same job.
No need to use campden on ro water. It is used to remove chlorine/chloramine from your tap water. Chlorine/chloramine will react within the mash and produce off flavors
@@uwuwu6574what? You're boiling wort so the amount of water just degreases and makes more alcohol in the end. You can always add more water in the beginning if you're scared of too much boiling
My favorite thing about brewing is learning every tip has someone who knows it's not correct. In all honestly, it's the worst thing about learning how to brew.
You do, most homebrewers aren't set up with filters to remove those ions. They are also not set up to have multiple rests of the wort to further clarify and remove non desirable compounds.
For me the number one tip for better beer is fermentation health. Proper pitch rate, pitch temp, fermentation temp/pressure fermenting. Obviously chlorine will be a problem but I brew my beer with water from the RO machine at the store ;) 10 gallons for $3.50 and then I can build up whichever water profile I’d like per style.
If you use RO Don’t you have to add minerals for the yeast
@@stewbeats3171yes
Just use ascorbic acid a few g, does the same job. Use it in cold water.
My tap water is good. I hardly ever have chlorine smell. When I do, it's only for a day.
I always add Whirfloc (or similar) and some yeast nutrient in the kettle.
can i add a tablet during fermentation or is it too late?
I did it's fine
No lol dont do that
So is that sodium metabisulfite or potassium metabisulfite thank you Vernon
Campden can either be sodium or potassium based. It is essentially sulfer dioxide gas in solid form. The sodium or potassium just acts as a binder. I prefer potassium based just to avoid adding any extra sodium to my water. Sodium or potassium metabisulfate will both do the same job.
why would there be chlorine
hello, small amounts are present in the water supply. just a very small amount is necessary for the yeast to metabolize it as bad tasting compounds
Isn't Camden kill yeast and stop fermentation in wine making?? I'm confused
Actually stops natural yeast in your environment, joing in or taking over the feement. It's used in the wine industry. It's great advice
Even with RO water?
No need to use campden on ro water. It is used to remove chlorine/chloramine from your tap water. Chlorine/chloramine will react within the mash and produce off flavors
I have well water, campden doesn't make a difference. You don't need it for well water spring water or distilled/RO water, just chlorinated tap water
I recommend brewing salts for RO water due to the lack of chlorine.
Yee beer tips
campden is actually e223 preservative, not sure you want home made beer
Or use a filter to remove it
Filter cant remove dissolved chemicals
@@laserbeam859 an RO filter will remove chlorine and chloramine
Hi
Or just make sure you get a really solid 60 minute rolling boil, it will do the same thing.
Lmao and evaporate a bunch of liquid and alcohol. No
@@uwuwu6574 ahhh man, this is standard process for brewing a beer. Some beers call for 4+ hour boil to add maltiness
@@thegingerpowerranger standard process for brewing shite beer you mean 😢
@@thegingerpowerranger it depends on the beer so don’t just do it to any beer
@@uwuwu6574what? You're boiling wort so the amount of water just degreases and makes more alcohol in the end. You can always add more water in the beginning if you're scared of too much boiling
You really don't need tablets
My favorite thing about brewing is learning every tip has someone who knows it's not correct. In all honestly, it's the worst thing about learning how to brew.
You do, most homebrewers aren't set up with filters to remove those ions. They are also not set up to have multiple rests of the wort to further clarify and remove non desirable compounds.
Or have clean tap water
Nobody have clean tap water, city aleays adds chlorine for safety
@Laser Beam I have clean tap water. From my taps. I have even had it tested. But I'm on a well and I have a state-of-the-art filtration system.
@@MikeP350 wait no way, can you actually do this? What state does this work in for you?
Makes your beer smell like Ass, ruined a batch for me