Yeah, viewers! ;)

What do you use?

@@TheTrueCelt28 I use a beverage doctor, which I would consider moderately priced, but in hindsight I should have spent a little more and gone with a Milwaukee. The beverage doctor is made by an Australian company and the probes are hard to come by in the US. I also worry about them being discontinued.

Thanks, I'll take a look at the Milwaukee

@@TheTrueCelt28 no problem!

Thanks. What was the biggest takeaway for you?

@@ChopAndBrew what certain salts do to the taste of the beer. How important it is to have the right characteristics of water to suit a certain beer type. When to add the salts. When to check ph. What software program is a good program, and to understand it first! Was really informative, and not many videos that make it simple for the average brewer. I haven't checked your other videos but I would like to see a brew day with all water salt additions and ph readings. I realise how much of a difference water structure is after this video. As i said great video will check your other ones out!

I think that segment worked out very well, and I think we'll try to do that with other elements in the future. Thanks for the good word!

I figured it out - AJ deLange. Thanks.

I do something very similar. I hold back about 1.75 gal of sparge water from my total water (of approx. 8-9 gal) for my 6 gal batches and use one of my large kitchen pots to heat it for a modified batch sparge after i pull out my grain bag. Contact me if you would like more info!

I think it is just a case of being lazy, and not wanting to have to heat up water separately. Heat it all, drain off what you need to splarge and keep hot in a cooler (usually 3-4 1gallon containers in a cooler). Of course instead of calling myself lazy, I should just say I use the KISS method!@@Fostercfxlax

Nice!

"And viewers... like you!"

Awesome to hear on all fronts. Cheers!

My report: PH 7.8 Solids 934 Sodium 123 Potassium

@@snackstick Thank you. This was actually my 2nd sample from my son’s home outside of Becker. The 1st test I took from the kitchen sink but was unaware that both hot and cold were soft water. This sample I took from his outside faucet figuring that it would be directly from the well. I’ll have to examine his plumbing and see if it is connected properly. I live on the opposite side of the township by Orrock and the water is so full of iron that it’s yellow. I did have a RO system for about 4 years but the inside of the filter cartridges turned black over that time so I removed it. Maybe it’s time to install another unit and utilize my own water. Thank you again for all of your help.

Not at all. I hope you're more proud of the show than anything. Thanks for the support, Jeremy!

@@ChopAndBrew Super proud. Excited to see it continue to grow. As always, thanks for all the great content!

😂😂😂

I personally have not, but I can ask Paul to weigh in here. Cheers!

Check out Scott Millican's comment in this comments section about BS3.

Can Paul Fowler do a video walk through of how to use brew 'n water spreadsheet and it's tricks?

@@jafarym77 check out Paul own KZfaq channel. He did a video about 2 yrs ago on it. Remember thinking this is good stuff but above my head at that point as I was just getting into water chemistry. Gonna go back and rewatch it after I check out Bru n water. Think it will make more sense to me now. Hope this helps. Sla'inte!

Paul Fowler KZfaq: kzfaq.info/love/VhPblhunt0IQk_HxDhX-YAvideos

Duly note this ^^^^

I'll see if Paul can add anything here.

It's been a minute since I've gone back to watch this but I believe so. A control group and two samples with slight brew chem additions.

Good looking out. We certainly don't claim to be the professionals or experts - as you know if you know the channel.

@@ChopAndBrew No problem my dudes, its a super easy mistake to make!

ChopAndBrew I have been that guy who bought 16x jugs of RO water before brew day because OCD, and because municipal water report was sketchy. Adding prepackaged Burton Water Salts at a given ratio (for ales) got me par for the course, but Paul’s doing it right (double-eagle fo sho). In my (biased) opinion, this video is spot-on for C&B. Nerding-out on details that improve everyone’s results, experience and skill is never wasted effort. Next up: water profiles with coffee, I hope.

Brun water is the best resource and tool! I have horrible water(so cal, super hard) so i buy ro and build up. It really made my beers better. Great video!

Thanks for all the support in your comment. When you say water profiles with coffee... do you mean water profiles for brewing coffee beers... or for brewing coffee?

I’ve been adjusting water for about 2 years now. My beers were OK, never great. Adjusting the water made all the difference in the world for me. Now, when someone does not like my beer it’s because of the style not the product. I’m still miles away from being great but adjusting my water has gotten me from, “Wow, you made beer, whoopee. To, damn, that’s good.” My suggestion for companies selling beer kits, Justin Martin mentioned it in his comment, I would suggest adding a packet of Burton Water Salts to the kit and instructing the brewer to start with distilled or RO water. The part of the instructions that say, “If your water is good enough to drink, it’s good enough to brew with”, is not wholly correct. My best advice: Test your water (Wards), quality pH meter, phosphoric acid, quality scale, and software to help you dial in your amounts (I use Bru’n water). A steady hand never hurts. I brew 3-gallon batches most of the time and measuring out 0.3 grams of gypsum can be nerve-wracking at times.

ChopAndBrew COFFFFFFEEEEEEE

Paul Fowler how come the picking lime and baking soda over the carbonate? I use baking soda in conjunction with CaCO3 when making water for my German beers. Why don’t you use it?

Paul Fowler I’ll have read that book. I’ve been into adjusting my water table about as long as I’ve brewed. About three years.

No shortage of techy people to include. What topics (besides the malt one you mentioned) do you think would be helpful?

@@ChopAndBrew For me personally, I'd like to know some tips/technics on improving the shelf life of a beer. I've made a lot of great tasting brews only for them to nosedive after about a month or so. What could a brewer do to improve his beers' shelf life? This is for average abv beers, not ones that would be put back and aged for a year or two. I am pretty OCD when it comes to cleaning/sanitizing so that can be scratched off for me (nothing wrong with a rehash for a future vid though).

@@GentleGiantFan Shelf life as in literally on a shelf (not refrigerated) or as it relates to kegged beer?

@@ChopAndBrew for me kegged, but both would suffice since not all of us keg.

@@GentleGiantFan What do you mean that the beers take a nosedive? Losing hoppiness? Oxidized?

Calcium hydroxide

I prefer Phosphoric as it doesn't have a flavor threshold like lactic does.

@@snackstick any phosphoric acid you recommend? amazon has a LD Carlson phosphoric Acid 10% solution but is 10% good ? would i need a stronger one?

@@davidguzman1063 The LD Carlson 10% is what I us. I just buy it at the local homebrew store.

@@snackstick thank you 🤙🤙

@@snackstick my beer ph is at 6 but i pitched yeast 1 hour ago can i still add phosphoric acid or is it too late?

His videos are still there, he just stopped making new ones because of the time required. We are hoping to do some more like this one this year here on C&B.