(That's water to the rest of us!) Beer is about 95% water, so if you want to discuss water treatment, filtering etc this is the place to do it!
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David Edge
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by David Edge » Sun Aug 26, 2007 8:09 am
Does anyone here use Beersmith for calculating additions of salt to liquor?
I have a question about how it works...
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David Edge
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by David Edge » Wed Aug 29, 2007 8:20 pm
Found the answer by downloading it; it assumes anhydrous salts as well. The author didn't seem to understand what I was talking about.
Bizarre to have a piece of software that calculates to three-figure precision (eg 137ppm) when the answer is wrong by 100% in the case of Epsom Salts!
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bandit
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by bandit » Fri Sep 07, 2007 2:43 pm
I have been sat for 5 hours this morning working out salt additions for a new stout recipe and now find that epsom salt addition in beersmith are 100% incorrect.........please enlighten me before I add 3.5g of MgSO4 to my water before brewing tomorrow
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steve_flack
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by steve_flack » Fri Sep 07, 2007 2:50 pm
Magnesium Sulfate (Epsom salts) is a heptahydrate so the formula actually is MgSO4.7H2O.
BTW 3.5g of Epsom salts sounds a lot to me unless you like your lav
Are you sure you don't want gypsum which is CaSO4.2H2O?
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bandit
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by bandit » Fri Sep 07, 2007 3:10 pm
I am experimenting with pure water and additions. I have read that no gypsum should be added to stouts. I was planning to use
1.2g of table salt
4.5g of epsom salt
11.4g of chalk
All mixed into 34.5 litres of pure RO water to try and emulate Dublin water according to the calculator on Beersmith
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steve_flack
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by steve_flack » Fri Sep 07, 2007 6:14 pm
Chalk won't dissolve in water - it's best added to the mash.
