Brunwater question

[andyisavinit]

I just donated for brunwater so I could use the spread sheet for cms (ams) acid addition instead of lactic (as I have been doing before).

The spread sheet asks for the acid strength of cms (ams) as a %.

I can find out what i should enter in this box.

Anyone have a clue?

[Eric]

I just donated for brunwater so I could use the spread sheet for cms (ams) acid addition instead of lactic (as I have been doing before).

The spread sheet asks for the acid strength of cms (ams) as a %.

I can find out what i should enter in this box.

Anyone have a clue?

CRS/AMS is an equi-normal mix of sulphuric and hydrochloric acids, so don't think it's possible to simply express it in terms of a single percentage. As it is available at only one strength, I would assume it won't matter what you enter for percentage, it should be ignored by the software.

[andyisavinit]

Ah ok. That makes sense. I'll compare the results to G Wheelers calculator or even message Martin.

[Eric]

Ah ok. That makes sense. I'll compare the results to G Wheelers calculator or even message Martin.

Your safest and most accurate route is the use a Salifert kit to measure alkalinty after treatment.

[chastuck]

The breakdown of CRS/AMS is as follows:
100ml CRS is:
• 79.2ml water
• 15.6ml hydrochloric acid,
• 5.2ml sulphuric acid
• giving 64.76 ppm Cl+ & 88.57 ppm SO4+ per 1ml/L

For comparison, the acid strength is approximately 20%. However, you do not have to enter this into Bru'n Water as the program automatically assigns standard values to CRS irrespective of what you enter into the 'Acid Strength' box.

[andyisavinit]

[quote=chastuck post_id=840650 time=1547756328 user_id=10715]
The breakdown of CRS/AMS is as follows:
100ml CRS is:
• 79.2ml water
• 15.6ml hydrochloric acid,
• 5.2ml sulphuric acid
• giving 64.76 ppm Cl+ & 88.57 ppm SO4+ per 1ml/L

For comparison, the acid strength is approximately 20%. However, you do not have to enter this into Bru'n Water as the program automatically assigns standard values to CRS irrespective of what you enter into the 'Acid Strength' box.
[/quote]

That is excellent information - thank you.

Eric thanks also. Yeh I check with salifert before and after.


So have you had good results using the cms acid option in brunwater? I'm brewing this weekend and going to use the cms/ams option for the first time. I used to boil my water the night before and then use lactic (but am experimenting now with cms/ams)

[london_lhr]

As you can see from the above information regarding CRS, it is sulphate biased.
If you want your water more chloride biased, it is probably better to use individual acids i.e. hydrochloric acid.
Depending on the beer I am brewing, I use either hydrochloric, sulphuric, lactic acids or CRS/AMS to treat my water.
Just something to keep in mind.

[Eric]

Eric thanks also. Yeh I check with salifert before and after.

So have you had good results using the cms acid option in brunwater? I'm brewing this weekend and going to use the cms/ams option for the first time. I used to boil my water the night before and then use lactic (but am experimenting now with cms/ams)

I don't use, won't use Bru'nwater, or any such software. A pencil and paper is quicker and doesn't warn me against using what for a hundred years and more made good beer.

Using CRS/AMS is a good starting point with a level of alkalinity in need of reduction, and using a Salifert kit will confirm what actually happened. I fear for many new brewers who start with a piece of software and assume all the figures and prediction are fact and base their assumptions upon potentially inaccurate data.

[orlando]

The single most important factor in water treatment is reducing alkalinity to the optimum range, CRS will do that, but as mentioned already if you want to play with the "seasoning", aka ions, then using acids and salts is the only way you can properly manipulate them. If you ignore the "mash pH prediction" part of BW and as Eric says, the "warnings" about British levels of minerals it is possible to use BW to achieve your aims, it's just very confusing when a British brewer is starting out with water treatment and is forced to adopt brewing techniques influenced by 19th C German brewers.