Beardy wrote:Eric wrote:If you are troubled by limescale, the easiest and cheapest solution is to use acid to convert that temporary hardness to the permanent kind. It will likely improve your beer too.
Please could you explain that in a bit more detail for the hard of thinking
I think I might understand, but it's a guess based on o level chemistry rather than understanding based on current knowledge.
Ta
Most brewing waters start as rain, which absorb carbon dioxide as they fall to earth forming a weak solution of carbonic acid. Should they then make contact with rocks containing some form of limestone, the acid will react to produce soluble bicarbonates of calcium and magnesium which we commonly call alkalinity. These bicarbonates are stable in water but if the water evaporates or boils, stability is lost resulting in limescale deposits.
There are salts of calcium and magnesium that are soluble and stable at all ranges encountered when brewing such as sulphates and chlorides. Sulphuric acid can be used to convert excess bicarbonates to sulphates, hydrochloric acid similarly to chlorides. The data for AMS, commonly known as CRS, a mix of those two acids can be found
here where you will find more information.
Excess bicarbonates not only scale your kettle elements, they spoil your beer. If you get them to the right level for your beer, you'll be able to wipe clean your elements with a soft cloth.
Without patience, life becomes difficult and the sooner it's finished, the better.
) but I would like to make sure that my kit doesn't get silted up like the pans and kettles do. The question is, what's the best way to 'clean' my water without me having to start adding stuff back. As I say, I just ant to keep the limescale at bay for now.
