reducing chloride levels

[Dave S]

I just discovered today that the chloride levels in my tap water are quite high - 110.4. The average value from my water authority is 40, which is the value I've been using up until now. For pales and bitters the recommended level is around 55. Does anyone know if there is a way to reduce this level other than by adding distilled water?

[mabrungard]

It may not be imperative to reduce that chloride level, but now you know that you probably don't want to add any more chloride containing minerals or acid to the brewing liquor.

Chloride is a VERY soluble ion. There are no suitable methods for reducing chloride in water other than a membrane or distillation process.

I'd say: brew up a batch of your favorite everyday brew with the tap water and avoid any chloride additions. Do add other minerals as you see fit. Then brew up another identical batch with the dilution for chloride. Add minerals as you see fit to bring those other ion concentrations to the levels of the first batch. See if the reduction in chloride was worth the trouble and expense.

Enjoy!

[Dave S]

It may not be imperative to reduce that chloride level, but now you know that you probably don't want to add any more chloride containing minerals or acid to the brewing liquor.

Chloride is a VERY soluble ion. There are no suitable methods for reducing chloride in water other than a membrane or distillation process.

I'd say: brew up a batch of your favorite everyday brew with the tap water and avoid any chloride additions. Do add other minerals as you see fit. Then brew up another identical batch with the dilution for chloride. Add minerals as you see fit to bring those other ion concentrations to the levels of the first batch. See if the reduction in chloride was worth the trouble and expense.

Enjoy!

Thanks I might try that if I can get round to it

[Eric]

The following is information from Murphy & Son, who have for over 100 years marketed products and advice on brewing liquor.
While these figures are typical rather than precise and not all beer types are included, they suggest no concern for your level of chloride unless you want lager. Having said that, there are types of lager that benefit from a high chloride content and those figures may take into account some brewer's natural tendancy to skimp where cost is concerned.

Typical Liquor Analyses for Beer Types:
..............Bitter... Mild Porter Lager
Calcium.......170....100....100...50
Magnesium....15.....10.....10.....2
Bicarbonate...25......50....100...25
Chloride......200....200....300...10
Sulphate......400....150....100...10

[Dave S]

That's very reassuring Eric. I never was much of a lager man anyway, though I was toying with idea once I have adequate temperature control in place. Might have to do it with distilled water, which will make for a rather expensive pint.