Carbonate Reduction

[kane]

Hi guys,

I usually use CRS to perform my carbonate reduction, however looking at water treatment for stout/porters, my water seems to be slightly incompatible.
But the boiling method would appear to work.

From reading the notes on GW water calculator:
"When boiling to remove carbonate (alkalinity) the vast majority of the carbonate is removed, but not all of it. A small amount remains, but that amount is indeterminate."

Is this saying the amount remaining is too small to measure. Or the amount is unkown?
If its the latter, would an alkalinity test not give the required value post boil?

Cheers
Kane

[GrowlingDogBeer]

Grahams quote is saying the amount remaining is unknown, It is largely dependant on what was in your water pre boil.

I can't quite see why you are toalking about boiling water as per Grahams method if you usually use CRS. What is it that is making CRS not suitable to get your water right for Stouts / Porters. You would be using a lot less of it than you would have done for a Pale Ale.

[kane]

Thanks Steve,

But if hes saying the amount remaining is unknown, why cant an alkalinity test be performed to deduce what the new amount of carbonate is?

For a stout, there is slightly too much sulphate which isn't too much of an issue i guess, but then for lagers it then becomes a problem.

[GrowlingDogBeer]

A test could be done, but the whole premise of Grahams boiling method seems to me to be around simple water treatment for people who don't know how, or don't want to bother with testing their water.

If CRS is giving you too much Sulphate then you might want to think about moving onto using the individual Acids, Hydrochloric, and Sulphuric in the correct proportions to treat your water, as this will give you greater control.

CRS gives me too much Sulphate as well but I just ignore that and brew anyway as I don't want to get any more complicated yet.

[sladeywadey]

if you don't want to use CRS, then for brewing stouts/porters, just boil for 5 mins rather than the normal 30 mins to reduce the carbonate - this should bring the alkalinity down to a level which is OK for stouts. A quick test after the 5 mins. boiling should confirm.