Recent content by mcdonald_ajr

Martin, I asked the filter supplier how it worked. He said: "The HM600 operates by ion exchange, the exchange ion is Hydrogen so no harmless effects but the pH will drop in the early life of the cartridge in areas for high temporary hardness." I'd welcome your opinion on whether this is a...

Thanks Martin, yes I'm from the UK. A Scot actually. Thanks for the advice. My New Year's resolution was to tackle water treatment this year! I'm learning a lot. There seems to be a transatlantic divide on the definition of how much Sulphate and Chloride is acceptable. I'm keen to get my levels...

Thanks, that's helpful. I've been detecting a sulphate flavour, and when I took evaporation into account, I realised that my levels were too high. I'm now using other methods of lowering Ph. Anthony

I've seen this question raised a few times, but can't find the answer. I understand the need to treat all the water (mash and sparge) to get the alkalinity down, so I use the total liquor volume to calculate the amount of acid needed. But to calculate the amount of gypsum and calcium...

I can see how adding an acid will lower the Ph. My question was more that I know people with soft water, sometimes have to raise the Ph of the Mash using chalk for example. Playing around with the parameters in EZ Water, I can't seem to get a scenario where the Mash Ph is low, ever!

I'm playing with EZ Water and struggling with one aspect. I can't seem to get the Mash Ph down low. If I put in 100% distilled water, A fairly ordinary grain bill for a Bitter (or even a very dark Stout), and plenty of Gypsum, CaCl2, Epsom Salts (3g each in Mash) I still get a Mash Ph of 5.5. I...