bicarbonates in water profile? - Page 2

**Saccharomyces** · 04-22-2009, 04:52 AM

Dang dang dang, your water is excellent for brewing. You are lucky.

I bet you don't have chloramines to remove either.

martinworswick · 04-22-2009, 05:56 AM

Quote:

Originally Posted by Saccharomyces

Dang dang dang, your water is excellent for brewing. You are lucky.

I bet you don't have chloramines to remove either.

i'm not sure, there may be some but there is no obvious smell, i'm planning on getting a filter at some point anyway

boredatwork · 04-22-2009, 11:17 PM

Quote:

Originally Posted by Kaiser

the actual composition of carbonic acid, bicarbonte and carbonate depends on the pH. This is one of the principles of water chemitry. Also, while highly alkaline water generally has a higher pH, it doesn't have to be.

There are two excellent PDFs that A. J. DeLange has witten on that subject. I suggest them to everyone who wants to know more about alkalinity. I can't copy and paste links right now so you'll have to wait until tomorrow or go to the links page on braukaiser.com and find them there.

Kai

I wasn't aware of the first point. The second point was what I was wondering if you were getting at, because that is a common misconception, although for a good reason. I will take a look at the articles, thanks.

Kaiser · 04-23-2009, 01:45 PM

Here are the links to A.J.'s alkalinity papers for anyone else who is interested:

Part I: http://ajdel.wetnewf.org:81/Brewing_articles/BT_alkalinity/alkalinity.pdf
Part II: http://ajdel.wetnewf.org:81/Brewing_articles/BT_Alkalinity_II/AlkalinityPtII.pdf

Kai

**conpewter** · 04-23-2009, 02:13 PM

I have really enjoyed using Palmer's updated spreadsheet. One of the best/user friendly water chem calculators out there. There are more complicated ones that can give you more control but this one is what i've been using lately.

Bottom of the page US/Metric versions
How to Brew - By John Palmer - Residual Alkalinity and Mash pH

Piotr · 05-02-2009, 05:24 AM

Quote:

Originally Posted by boredatwork

I know where the 50 and 60 came from, but wouldn't you just say multiply by 6/5? Its a silly point, but I thought it was funny.

Actually, the factor is 50/61, but 5/6 is close enough