R>O units
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MARMITE
R>O units
I!m thinking of brewing some pale Czech lagers and have been looking into RO units.I have been told that they will remove sulphates and chlorides but I!m not sure what effect they will have on calcium magnesium and most importantly alkalinity. Does anyone know and has anyone any experience of these?
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Aleman
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RO Units remove practically everything from your water . . . especially if coupled with a DeIonising resin. . . . Domestic ones although Rated to say 50GPD are often not capable of producing that (And its US Gallons not UK Ones).
In a hard water area they are a godsend though as it allows you to mix pure water with 'tap' water to reduce the levels of the minerals and alkalinity, which you further reduce using acid and or boiling.
Having said that lots of good pilsners are brewed using 'hard' water, or water that isn't as soft as Plzen. Rather than invest in an RO unit have you considered buying some Tesco Ashbeck Mineral water with has a very low dissolved mineral level, and use that as all or part of your brewing liquor? From memory its around 89p for 5L
In a hard water area they are a godsend though as it allows you to mix pure water with 'tap' water to reduce the levels of the minerals and alkalinity, which you further reduce using acid and or boiling.
Having said that lots of good pilsners are brewed using 'hard' water, or water that isn't as soft as Plzen. Rather than invest in an RO unit have you considered buying some Tesco Ashbeck Mineral water with has a very low dissolved mineral level, and use that as all or part of your brewing liquor? From memory its around 89p for 5L
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MARMITE
Thanks Aleman.
My water analysis is calcium 50 magnesium 13 sulphate 76chloride 37 alkalinity 116. Assuming I prepare 8 galls water for a 5 gall brew If I add .75tsp calcium chloride to 4 galls then make up to 8 galls with Tesco water per your suggestion do you think that!s going to be ok for a lager or have you any better ideas.
My water analysis is calcium 50 magnesium 13 sulphate 76chloride 37 alkalinity 116. Assuming I prepare 8 galls water for a 5 gall brew If I add .75tsp calcium chloride to 4 galls then make up to 8 galls with Tesco water per your suggestion do you think that!s going to be ok for a lager or have you any better ideas.
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Aleman
- It's definitely Lock In Time
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It should certainly make a difference . . . Even if you assume your alkalinity is halved though you are still a bit high for brewing . . . but I would bet that you couldn't tell the difference. I would also add a spoonful of calcium chloride to the wort in the boiler to ensure that you have sufficient calcium for protein and yeast flocculation . . . you want to avoid adding sulphate if at all possible, as it will add a harshness to the hop profile that is really out of place in a pilsner.
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MARMITE
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Aleman
- It's definitely Lock In Time
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- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
A boil (15-30minutes) the previous evening will certainly reduce the alkalinity (along with calcium), then racking the liquor off the sediment followed by dilution will give you an eminently suitable liquor for brewing a pilsner . . . Adding calcium chloride to the mash and boil will restore you calcium levels, and ensure the brewing process proceeds properly.
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lordnoise
Thanks Daab. Thats the second time this week I've been caught out by initials. I spent hours the other day trying to work out what TT yeast was. I was erring towards a special yeast that either Okells or Busheys brewerys used for the beers brewed for the TT motorcycle festival on the Isle of Man. I then twigged it was good old Timothy Tailors yeast 
Similar situation with RO units. I have heard of them and have a very simple grasp of what they do but I'd never seen them refered to as RO units before. Having spent months trying to grasp water chemistry I was terrified that I'd missed out an important water constituent. I even checked my local water authorities report looking for how many units of RO my water might have
Maybe we should do what they do in reference books when shortening or substituting initials for a term or name and use the long form first up putting the shortened version in brackets afterwards - only using the short form thereafter.
Meanwhile I'll attempt the impossible under the circumstances and try and grow a few new brain cells.
Similar situation with RO units. I have heard of them and have a very simple grasp of what they do but I'd never seen them refered to as RO units before. Having spent months trying to grasp water chemistry I was terrified that I'd missed out an important water constituent. I even checked my local water authorities report looking for how many units of RO my water might have
Maybe we should do what they do in reference books when shortening or substituting initials for a term or name and use the long form first up putting the shortened version in brackets afterwards - only using the short form thereafter.
Meanwhile I'll attempt the impossible under the circumstances and try and grow a few new brain cells.