Beer Brewing

When sourcing malt in India, Brewnation and Arishtam are the primary local suppliers I’ve consistently relied on. My experience shows Brewnation often provides competitive pricing on base malts with reliable quality, while Arishtam excels in specialty malts and wider variety, …

The monsoon season in Kerala significantly alters local water chemistry, primarily by diluting mineral concentrations and increasing dissolved oxygen. This dilution typically leads to a decrease in overall alkalinity and hardness, consequently raising the raw water’s pH. For brewing, this …

Brewing with well water in Goa requires precise mineral profiling and treatment to achieve optimal beer quality. Typical Goa well water often presents with high mineral content, notably elevated Calcium and Magnesium hardness, coupled with significant bicarbonate alkalinity. Successful brewing …

Brewing exquisite beer in regions with specific water profiles, like Pune, demands a precise understanding of hardness and alkalinity. By accurately measuring your source water’s ion concentrations and Residual Alkalinity (RA), you can implement targeted salt and acid additions. This …

Brewing with Hooghly River water in Kolkata presents unique challenges due to its variable mineral profile, often characterized by moderate alkalinity and dissolved solids. Effective brewing necessitates comprehensive water analysis and precise mineral adjustments, including pre-treatment like carbon filtration and …

Brewing with Chennai’s desalinated water offers a unique advantage: a blank canvas. By understanding its near-zero mineral content, I meticulously build precise ion profiles using brewing salts, ensuring optimal mash pH, enzyme activity, and ultimately, superior beer flavor. It’s about …

Brewing with Manjeera water in Hyderabad requires careful mineral adjustment to mitigate its high residual alkalinity and moderate hardness. My experience shows that dechlorinating, acidifying to reduce bicarbonates, and then adding precise amounts of Gypsum and Calcium Chloride is crucial …

Brewing with Mumbai’s municipal water requires a precise, data-driven approach to achieve world-class beer. Its typically soft profile, characterized by low mineral content and moderate alkalinity, is an excellent canvas. However, targeted adjustments using brewing salts like calcium chloride and …

To effectively deal with high water hardness for brewing, I always recommend a multi-pronged approach: starting with reverse osmosis (RO) or distilled water as a foundational base, then precisely rebuilding the mineral profile with calcium chloride, gypsum, and magnesium sulfate. …

When brewing in Bangalore, understanding your water source is paramount. Cauvery water, typically treated and moderately soft, offers a good base with lower mineral content, requiring specific salt additions for desired styles. Borewell water, conversely, is highly variable and often …