It is believed that water is one of the main components of beer, so no wonder that its chemical composition became the subject of scientific study not only from the standpoint of impact on the palatability of the beverage but also in terms of impact on the livelihoods of the yeast and the process of fermentation of the wort. The most important thing is that the water does not contain contaminants and solids, otherwise it would constitute epidemiological threat to human. In other words, the water should be clean and suitable for drinking.
Basic water requirements:
– PH level (environment should be similar to neutral, ie 6-7 units);
– General rigidity (2 – 4 ° F);
– Chemical oxygen demand (COD) – shows the content of organic substances;
– Content of iron and manganese (0.3 and not more than 0.05 mg / L, respectively);
– Presence of chlorine (0.2 mg / l);
– Presence of ammonia, phosphates, nitrates and hydrogen sulphide – consequence of decay of organic matter and represent a pollutants and toxins towards yeast, therefore their presence in the water is not permitted;
– Content of metals (lead, arsenic, copper, selenium, zinc) – is determined by standards for drinking water.
Get the following data about the water used is possible both in the laboratory and applying to our company.