Search found 386 matches

by WallyBrew
Tue Apr 02, 2019 11:42 am
Forum: Brewing Liquor
Topic: Salifert indicator
Replies: 2
Views: 247

Re: Salifert indicator

Best of luck trying to find a source for it ready to go, but it is made as follows: Mixed bromocresol green-methyl red indicator solution: Use either the aqueous(1) or alcoholic(2) solution: 1) Dissolve 100 mg bromocresol green sodium salt and 20 mg methyl red sodium salt in 100 mL distilled water. ...
by WallyBrew
Mon Mar 25, 2019 6:02 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 1800

Re: Brewing liquor question

I amended my post above to add more details and another link. It could be even worse than I initially thought. Even if you more than double the amount of added calcium carbonate, if it is not pre-dissolved via the Braukaiser detailed "CO2 process" its maximum ability to raise pH is only 0.2 points....
by WallyBrew
Mon Mar 25, 2019 5:36 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 1800

Re: Brewing liquor question

I'd like to know how it was determined that only half the calcium carbonate was used up and the other half rejected and explicitly in those ratios. The details are found here: http://www.braukaiser.com/wiki/index.php?title=Building_brewing_water_with_dissolved_chalk Really helpful I assume you mean...
by WallyBrew
Mon Mar 25, 2019 4:45 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 1800

Re: Brewing liquor question

In the USA baking powder and baking soda are two distinctly different things. I'm not sure of the nomenclature for them in the UK, or if they are considered one and the same thing in the UK. They are different here. I'd like to know how it was determined that only half the calcium carbonate was use...
by WallyBrew
Thu Mar 21, 2019 9:57 pm
Forum: Brewing Liquor
Topic: Brewing liquor question
Replies: 38
Views: 1800

Re: Brewing liquor question

3. The carbonate level on the GW profile is 15. With this level of carbonate, with my recipe ingredients and mashing with 30L I will need to add acid to hit a reasonable mash pH. Both beersmith and Brun water highlight this. Should I mash in less liquor and sparge more to use less liquor to grist r...
by WallyBrew
Sat Oct 06, 2018 2:04 pm
Forum: Grain Brewing
Topic: Boiling in an Erlenmeyer flask
Replies: 17
Views: 1709

Re: Boiling in an Erlenmeyer flask

guypettigrew wrote:
Sat Oct 06, 2018 1:49 pm
So, how do I avoid similar excitement next time?
Stand there and do not take your eyes off it. Be ready to turn the heat down and whip it away from the heat if it starts to climb to quickly. The other option is a wash bottle so you can squirt cold water at the foam and hope it collapses.
by WallyBrew
Wed Sep 26, 2018 4:15 pm
Forum: Grain Brewing
Topic: Water analysis by Wallybrew/Pheonix analytical
Replies: 63
Views: 5049

Re: Water analysis by Wallybrew/Pheonix analytical

I have just had emails bounce back rejected from both the neil... and Enquires... emails, but strangely identical cut and pasted address from googling Enquiries address seemed to send. Hope we haven't caused a problem inadvertently for Neil and I await his reply, if the 3rd attempt arrives. as your...
by WallyBrew
Tue Sep 25, 2018 5:50 pm
Forum: Grain Brewing
Topic: Water analysis by Wallybrew/Pheonix analytical
Replies: 63
Views: 5049

Re: Water analysis by Wallybrew/Pheonix analytical

Sodium and Potassium are not particularly easy to determine, and require the use of a flame ionisation spectrophotometer Does it really? Shame I gave my Perkin Elmer AA away 4 years ago, should have known better. i.e. high cost. Nitrate and sulphate are also not that simple. more than one way to sk...
by WallyBrew
Sun Jan 28, 2018 6:38 pm
Forum: Brewing Liquor
Topic: Another Salifert question
Replies: 27
Views: 3792

Re: Another Salifert question

It measures the alkalinity the HCO3 bit. Nothing to do with calcium. The softener just exchanges the Ca for 2Na and leaves the alkalinity as is. Soft water is not a good choice for brewing.
by WallyBrew
Fri Aug 18, 2017 9:37 am
Forum: Brewing Liquor
Topic: My water profile
Replies: 30
Views: 4166

Re: My water profile

1g calcium chloride gives approx 10ppm calcium and 19ppm chloride (in a 25L batch). 2.5g calcium sulphate (gypsum) gives approx 60ppm calcium and 140ppm sulphate. You give no volume for calcium sulphate but assuming it is meant to be 25L then the figures are wrong. For 25L the Ca would be about 23m...
by WallyBrew
Thu May 18, 2017 8:56 am
Forum: Brewing Liquor
Topic: Magnesium Testing
Replies: 10
Views: 2190

Re: Magnesium Testing

I do not know which kit you are talking about but the magnesium content of sea water is much greater than in drinking water so the kit may be useless for low levels. If you want to determine it you will need a total hardness testing kit (not the karbonate hardness one) and a calcium testing kit. Exp...
by WallyBrew
Thu Jan 05, 2017 2:16 pm
Forum: Brewing Equipment
Topic: Possibly an odd question on a mash tun build
Replies: 6
Views: 969

Re: Possibly an odd question on a mash tun build

Well Ikea aren't the most honest people in the world then, the colander advertised as stainless steel is actually tinplated mild steel, As soon as I got it I knew it was wrong, too bright a silver colour for stainless. I checked the mesh, handle and base with a magnet, it stuck to every part. I lef...
by WallyBrew
Fri Sep 16, 2016 2:53 pm
Forum: Brewing Liquor
Topic: Trying to hit London Water profile
Replies: 13
Views: 2643

Re: Trying to hit London Water profile

It is telling me to add 9g Gypsum and 15g Calc Chloride to hit a PH of 5.5 and Calcium levels of 108, Sulfate 118, Chloride 101 and Sodium 14. Where did those figures for calcium, sulphate and chloride come from? If you add those quantities to your mash water of 24.6L it gives an additional.... 204...
by WallyBrew
Wed May 18, 2016 5:29 pm
Forum: Brewing Liquor
Topic: Any opinions re a (English) Barley Wine water profile
Replies: 6
Views: 988

Re: Any opinions re a (English) Barley Wine water profile

I've got some 80% phosphoric acid for pH adjustment but haven't used it due to concern about oxolate formation. Phosphoric has nothing to do with oxalate formation but it may have an effect on the calcium. Only thing which is bothering me is that both Beersmith and Bru'N water are giving an estimat...
by WallyBrew
Sat May 07, 2016 11:13 am
Forum: Brewing Equipment
Topic: Using a pH meter
Replies: 19
Views: 1463

Re: Using a pH meter

Pretty much agree with everything Aleman has said except for this bit:
Aleman wrote:AT STP (20C and 1 Atm)
STP is 0C

NTP is what is wanted :D

Mash pH is the pH at room temperature (20C) and not at any other.