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Why Do WORLD CLASS Brewers Use This Water Profile Number? | QFPB E033

Rockstar Brewer Academy

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Home brewer, planning a brewery, or already running one? In just 60 days you can build a quality system that brews consistent, world-class beer. 👉 The Rockstar Beer Quality System (Explaine...

You've dialed in your water chemistry for your beer and meticulously managed your fermentation, but is your beer still missing that 'something special'? Even with the best pro-brewing techniques, achieving world-class beer flavour requires more. It's that final step that delivers crispness - essential for outstanding craft beer brewing and homebrewing.

00:00 Introduction: The Missing Element in Your Beer
01:45 The Hidden Secret Number Of Beer Flavour
02:43 Understanding pH and Its Limitations
05:08 The Role of Alkalinity and Buffering Capacity
07:50 The Importance of Titrable Acidity in Beer Flavor
11:00 Practical Application: Measuring Titrable Acidity
14:25 Real-World Examples of Why pH Is Not The Same As TA
16:20 Conclusion: Upgrading Your Water Profile For Your Next Brew
18:12 Final Thoughts and Next Steps

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20 Comments

@RockstarBrewer Creator 9 months ago Pinned

Struggling with beer quality? Whether you’re brewing at home, planning a build, or running a brewery — this 60-day system is your shortcut to world-class beer. 👉 Watch here: https://youtu.be/NZy7pdDhyEI

@johnpalmer5367 10 months ago

Great Video Hendo! (now I have to revise the water book...)

@ryanwhitaker4048 3 weeks ago

Such amazing videos, I've learnt and understood so much more by watching your videos than anywhere else. Thank you so much!

@nc7920 10 months ago

Hendo, I think this is your best video yet. Thank you for generously sharing your extensive knowledge.

@benitoromoiv9123 10 months ago

Great information Hendo!! As always, thank you for your dedication to the craft and always learning!!

@kinggorf 10 months ago

This video just blew my mind! Thanks for sharing!

@festerallday 10 months ago

This was a very concise and informative video. It brought a lot of stuff together for me. I understand more better now

@havarfjerdingen1695 10 months ago

This is great info. Thanks

@preuc3367 10 months ago

thanks for the video

@JerryS-o5c 10 months ago

Another fantastic video. I had noticed this issue of hitting the numbers everyone talks about but not getting the crispness I was looking for. Now I know why, totally makes sense now that you pointed it out. Keep teaching and I will try to keep learning.

@Mad-Jam 10 months ago (edited)

Now i need to understand how to increase the TA in my beer! This video gave me more questions then answers.

@applejames3819 10 months ago

It's been years since I've had to think about Le Chateliers principle and weak Vs strong acids and I never thought about titratable acidity for beer or drinks in general. Excellent video thanks!

@joemalpass6370 10 months ago

Interesting video. I'm going to keep just using what comes out of my kitchen tap though - makes beer that disappears pretty fast 😂

@thebackyardbrewer5611 10 months ago

Damn that microphone Hendo! It sounds like its gone rouge, dont set those things to auto levels if you can, a lot of them struggle with auto levles.

@zionlion22 10 months ago

Thanks a lot ! It is really cool thing i should know ! Will try to measure TA and keep it under control in my future brews ! Awesome!

@forlifeyoda 10 months ago

Super cool video. My question would be how would you change the TTA level in beer?

@JoeGraves24 10 months ago (edited)

I found your explanation of TA to be quite enlightening. Thank you for the time you took to explain it. I went a little deeper into TA after watching the video and learned that true TA is actually measured in mol/L not mL. Though I remember you mentioned that you calculated specifically for lactic acid, it might be good to mention that extra step of taking it from TA to grams/liter lactic acid. Also, would it not be beneficial to go on and express it as a percentage? For instance your Aussie sour beer could be expressed as 2.2% lactic acid. That’s crazy!!

Subbed!

@thebackyardbrewer5611 10 months ago (edited)

Thanks Hendo! Im getting closer and closer to the perfect understanding of water thanks to you mate. Ive got the water book and ive listened to John Palmer many times but this just opened my mind! I love beer but i also love wine and red wine has a very low PH but it never tastes "sour", in fact i had a soft cab sav last week that was soft and delicious, it had acidity but not mouth puckering and it tasted sweet and fruity and i bet its PH was probably low 3's and any sour beer that low would be perceived way differently