Water Chemistry for Homebrewers

Water is the biggest ingredient in your beer by volume, but it's usually the last thing homebrewers think about. In this hangout, we're changing that.

What We'll Cover

Luke will walk through the basics of water chemistry — pH, mineral content, chlorine/chloramine, and why they matter. We'll compare Hampton tap water to classic brewing water profiles (Burton, Dublin, Pilsen) and show how small additions of gypsum, calcium chloride, or lactic acid can shift your beer from "fine" to "dialled in."

You don't need a chemistry degree. We'll keep the science practical and focused on what you can actually do at home with a $15 test kit and a kitchen scale.

Hands-On: Water Tasting

We'll taste water samples adjusted to different mineral profiles side by side — the difference is surprising and immediate. Then we'll build a water adjustment for a simple pale ale recipe together, so you leave with a process you can repeat on your next brew day.