Search found 546 matches
- Wed May 24, 2023 10:25 am
- Forum: Brewing Liquor
- Topic: Magnesium in the water
- Replies: 29
- Views: 3580
Re: Magnesium in the water
I wasn’t having a go at your logic Peebee I was just speaking generally. Why guesstimate when a short call ‘might’ give the answers. JonB, there is a certain amount of splitting hairs here. We’re really looking for ranges of values and precision of +/- 5 ppm will have no effect on the beer. An avera...
- Tue May 23, 2023 7:43 pm
- Forum: Brewing Liquor
- Topic: Magnesium in the water
- Replies: 29
- Views: 3580
Re: Magnesium in the water
Yes 1 French degree = 10 mg/L CaCO3
1 German degree is 17.8 mg/L CaCO3
and they are linear conversions.
Don't use hardness to find your figures. Do as Eric recommends and buy a Salifert Kit and ring up your water provider to get an idea of Calcium and Magnesium.
1 German degree is 17.8 mg/L CaCO3
and they are linear conversions.
Don't use hardness to find your figures. Do as Eric recommends and buy a Salifert Kit and ring up your water provider to get an idea of Calcium and Magnesium.
- Tue May 23, 2023 2:36 pm
- Forum: Brewing Liquor
- Topic: Magnesium in the water
- Replies: 29
- Views: 3580
Re: Magnesium in the water
JonB, Don’t worry about your Magnesium. My advice would be to not add any Epsom salts for a few brews but continue to add Calcium Chloride and Calcium Sulphate in the amounts you like. Then if you feel you need to, you can add some Magnesium Sulphate to see the effect on flavour. That report does no...
- Wed May 17, 2023 9:58 am
- Forum: Brewing Liquor
- Topic: "Total Hardness"?
- Replies: 49
- Views: 10102
Re: "Total Hardness"?
I think that hardness is at best meaningless when you have a full water report, and at worst can cause the wrong addition of acids and salts. Alkalinity in my opinion shouldn’t be treated with disdain because it, unlike the pH of my tapwater, is a meaningful quantity. I know that if I brew my Americ...
- Mon May 15, 2023 10:40 pm
- Forum: Brewing Liquor
- Topic: "Total Hardness"?
- Replies: 49
- Views: 10102
Re: "Total Hardness"?
Peebee, There isn’t a “right” answer to all this, just personal preference. Hardness, as CaCO3, makes sense when talking about soap. Magnesium and Calcium (and other 2+ cations) have the same effect as each other as they bind to the negative charged part of detergents, making a sort of scum and stop...
- Thu Sep 30, 2021 10:47 am
- Forum: Braumeister, Grainfather and other One-Pot Brewing Systems
- Topic: Double mash one day later.
- Replies: 8
- Views: 2317
Re: Double mash one day later.
A very large number of microbreweries do this.
- Wed Jun 09, 2021 9:44 pm
- Forum: Grain Brewing
- Topic: Lactose for NEIPA?
- Replies: 6
- Views: 1767
Re: Lactose for NEIPA?
I would hang on before adding lactose (I hate it personally).
Is there a light greenish sheen to the beer ? Can you visibly see hop particulates ? As you say, let it sit cold for a few more days.
Another possibility is water chemistry. Did you correct mash/ sparge pH or adjust alkalinity ?
Is there a light greenish sheen to the beer ? Can you visibly see hop particulates ? As you say, let it sit cold for a few more days.
Another possibility is water chemistry. Did you correct mash/ sparge pH or adjust alkalinity ?
- Thu May 06, 2021 9:41 am
- Forum: Grain Brewing
- Topic: What do you use if in USA to reduce Bicarbonates - cannot get CRS
- Replies: 37
- Views: 5826
Re: What do you use if in USA to reduce Bicarbonates - cannot get CRS
The more I look into this I think it is just easier to get a RO system. Anyone know of UK brewery that uses RO? alcium phosp Even if you use CRS you're going to need some kind of water analysis so that you know how much to use to get rid of a known amount of bicarbonate by precipitating it out as C...
- Thu Jan 21, 2021 9:57 am
- Forum: Brewdays
- Topic: Adventures in Kveik, Keg fermentation and Spunding Valves
- Replies: 23
- Views: 7295
Re: Adventures in Kveik, Keg fermentation and Spunding Valves
It's safe to say, though, there will always be bellends who stick their heads in to cherry pick over stuff that they don't quite get. Way of the world I guess. :lol: Interested to see how this evolves over time. I've not yet tasted a Kveik that I liked - though I haven't tasted a lot. I know a coup...
- Fri Dec 18, 2020 11:38 am
- Forum: Brewing Liquor
- Topic: Density Inquiry for AMS (CRS)
- Replies: 20
- Views: 6052
Re: Density Inquiry for AMS (CRS)
I think Cobnut was spot on. In the UK, CRS/AMS is used because it can be difficult to get food grade Hydrochloric acid. Using individual HCl and H2SO4 is a superior way of doing things as it won’t lock the Chloride/ Sulphate ratio added via the acid.
- Thu Dec 17, 2020 10:19 am
- Forum: Brewing Liquor
- Topic: Density Inquiry for AMS (CRS)
- Replies: 20
- Views: 6052
Re: Density Inquiry for AMS (CRS)
You can back calculate the concentrations with the information from the Murphyandson website. 35 mL in 1 hL reduces alkalinity by 64 ppm CaCO3 per Litre and adds 22.5 ppm Chloride and 31 ppm Sulphate respectively. That means 1 mL removes approximately 183 ppm alkalinity (as CaCO3) and adds 64 ppm Ch...
- Sat Oct 17, 2020 9:12 am
- Forum: Grain Brewing
- Topic: How to brew an acceptable lager?
- Replies: 10
- Views: 2803
- Fri Oct 16, 2020 9:53 pm
- Forum: Grain Brewing
- Topic: How to brew an acceptable lager?
- Replies: 10
- Views: 2803
Re: How to brew an acceptable lager?
Hi James, Good lager can be tricky enough to brew. There isn’t a huge margin for error. In a real ale or stout you can to some extent hide small errors behind darker malts, bitterness, yeast esters, or late hops. With lager you are stripping the beer back to its bare bones. The yeasts should be clea...
- Wed Jul 15, 2020 10:13 am
- Forum: Brewdays
- Topic: Challenger pale
- Replies: 6
- Views: 3482
Re: Challenger pale
Is that mash pH right ?
- Tue Jun 02, 2020 9:25 pm
- Forum: Brewing Liquor
- Topic: Phosphoric and ascorbic acid for alkalinity reduction.
- Replies: 27
- Views: 9942
Re: Phosphoric and ascorbic acid for alkalinity reduction.
I am still digesting killer's responce. There are more ions than just "brewers ions". And precipitated calcium although not in suspension would still be in the liquor tank. Cheers, ARNWD. I hope that I'm not putting you off... I wouldn't overthink it at this point - just use the calculator to get t...