Sulphuric Acid v CRS

[jmc]

Only one I'd want to calculate level when diluted is Lead.

Looking at my last local water report max level I believe is 25 μg/l Pb
μg/l = micrograms per Litre ( 1 microgram = 1 millionth of a gram)

My local water varies between 0.052 -> 0.239μg/l (averaging at 0.132)

1 μg/l = 0.001 ppm (ppm=part per million), assuming 1L water =1000g
so max UK level is 0.025 ppm

US max level is a bit lower at 0.015 ppm

Your acid specification is 0.1 ppm

So you'd only need to dilute it 1 to 4 to be acceptable for lead, though it would burn through your mouth

Lead looks OK then..

[orlando]

Yes, where did you get it from and how does it differ from your original choice? Can I also take it that it is 97.5% and that there is a reason why you haven't gone for something which is a weaker solution and therefore easier to handle?

[barneey]

I`ve just sent the company another email to make sure its the purist form of acid I can buy from them.

As to the concentration level the Analytical grade item is only available in that concentration.

The item I had originally bought, I wasnt happy with the sellers response as to its make up, (so will use it as a cleaner of some sort in its diluted form), and the other one advertised which JMC commented on had a high (er) level of arsenic @ 1ppm and lead @ 5ppm

Havnt bought any yet, but the distllied water is ready.

[barneey]

Just a small update on this one, having been given some more advice on different grades of Sulphuric acid available I decided on to "try" and buy the purist form of acid I could.

Unfortuately not having an account with any suppliers I`m unable to purchase the product in the first place, so not wishing spend anymore time on this, I`m going to stay with either the bottled or boiled water + small mineral additions.

Cheers for everyones imput on this one

[orlando]

I did notice on Martin's list of water profiles he had some that were boiled, London (boiled) was one of them, have you seen this too?

[john luc]

Mashing and sparging water should typically be treated differently. Sparging water must always have low alkalinity to avoid tannin extraction and other adverse flavor effects. But mashing water alkalinity must be coordinated with the acidity of the grist. Grists with high percentages of crystal and/or roast malts will require more alkalinity to keep the mash pH from dropping to greatly. Conversely, an all Pils grist with its low acidity will require very low alkalinity. So, treating each component of your brewing water separately is a requirement. That is why Bru'n Water is set up that way.

Hello mabrungard,I have being reading this thread and have found it very informative.
My question to you is, is it necessary to have sparging water treated differently from mashing water. My process is to treat the total water I am going to use on brew day. I would fill the HLT with approx 45 Litre's and brew a 25 Litre brew. This seems to be what any commercial brewers do or do they do adjustments to the water in the HLT after they have mashed in.

[mabrungard]

For the typical pale beers, treating the mash and sparging water is likely to be fine. In both water additions, low alkalinity is required. The problem comes as you move into darker and more crystal-laden beers. Then you do need to treat the mash water differently than the sparging water since you need some alkalinity to neutralize the greater acidity of those grists.

If you have been brewing pale ales or light lagers, I'm sure your results have been good. If you have also been brewing porters and stouts, then the result may not have been as desirable. The low pH produced in mashes with insufficient alkalinity tend to be thinner, tarter, and the roast character is a little harsher.

Now if you haven't been properly acidifying your water for those lighter styles and for all your sparging water, then its possible your light beers were coming out a little dull tasting and rough. Getting the pH of the mash and sparge correct is the best way to create great beer.