Resources
Fermentation vs Temperature
John Keske did some experiments on the impact of temperature during fermentation on the aroma and flavour of the finished beer.
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Water Chemistry and Brewing Ions
Our resident Chemist, Glen Napthali, researched which salts matter to your beers flavour and mouthfeel. There is also a summary of typical values for Hobart's mains water supply.
Typical water quality for greater Hobart
| Ion | Unit | Brighton | Clarence | Glenorchy | Hobart | Huon | Kingborough |
|---|---|---|---|---|---|---|---|
| Calcium | mg/L | 12 | 11 | 11 | 10 | 15-20 | 6 |
| Magnesium | mg/L | 2 | 2 | 2 | 2 | 4-8 | 1 |
| Sodium | mg/L | 4 | 4 | 4 | 4 | 30-40 | 3 |
| Chloride | mg/L | 8 | 8 | 9 | 8 | 10-20 | 6 |
| Sulphate | mg/L | 8 | 8 | 8 | 8 | 35 | 2 |
| Alkalinity | mg/L as CaCO3 | 24 | 23 | 23 | 21 | 50 | 13 |
| Hardness | mg/L as CaCO3 | 36 | 34 | 33 | 33 | 40-80 | 19 |
| pH | 7.7 | 7.3 | 7.8 | 7.0 | 7.6 | 7.6 |
Source: TasWater State-Wide annual data 2013-2014. Updated data can be downloaded from the TasWater Water Quality Portal.
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pH and Mashing
Glen's at it again, this time explaining the science behind why the pH of your mash will change depending on the water chemistry and the colour of the grain bill.
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Growing Hops
Always one to make us listen to his passion projects, Glen shared his expertise on growing hops at home.
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