Finlandbrews
Well-Known Member
Thanks a lot ajdelange! Super helpful!!! I have other comments and questions after your answers.
You referred to chlorine of 0.2/0.3 ppm to be low. I would still need to make a test on that as this was the information given to me. I wanted to ask can that threshold be tasted by humans when drinking?
Also another HBT member wrote that for brewing purposes, that concentration of chlorine is way to high and should be well Below ppb not to affect taste of my final beer, is that coherent information to your knowledge?
Is there a method to calculate the time it will take for "evaporation" of 0.2 ppm chlorine if I leave my water to sit in my mash Tun? I believe it depends on my vessel shape, water volume, atmospheric pressure, temperature outside and as well of my water?
I'm asking this just to know if it would make sense and be practical to leave the water to sit outside (now it won't be possible because it is freezing but for the summer it could be useful).
One of my family member opened a tap from the house which was last in use a month earlier and said that the smell was like mold which means a bad odor is caught when water stagnate! Is that normal? To that I wonder if the low pH of the water couldn't be responsible for catching some dirty stuff along the pipes? As discussed, the water is released from the plant at 7.55 and measured in my tap at 6.90... One very strange thing is actually that the RO plant operator had also said that in the past he used to add sulfuric acid before the water was going through the chalk but realized it was making the chalk filtration less efficient and therefore decided to add sulfuric acid after the chalk filtration instead (I don't know whom decided actually but I know the contact person of the authority which is controlling the water and is responsible to give corrective measures in case something is not executed properly).
What means when you say the water is under saturated with respect to caco3: do you mean it can be corrosive and if so how do you know that?
Regarding lowering the pH to be lowered from 8.57 because of WHO I'm not sure because I got a report from the water I get on the mainland and it says that the recommendation for pH should be in the range of 6.9 to 9.5 and this is according to the Decree from the Finnish ministry of social affairs and health relating to the quality and monitoring of water for human consumption 461/2000.
You referred to chlorine of 0.2/0.3 ppm to be low. I would still need to make a test on that as this was the information given to me. I wanted to ask can that threshold be tasted by humans when drinking?
Also another HBT member wrote that for brewing purposes, that concentration of chlorine is way to high and should be well Below ppb not to affect taste of my final beer, is that coherent information to your knowledge?
Is there a method to calculate the time it will take for "evaporation" of 0.2 ppm chlorine if I leave my water to sit in my mash Tun? I believe it depends on my vessel shape, water volume, atmospheric pressure, temperature outside and as well of my water?
I'm asking this just to know if it would make sense and be practical to leave the water to sit outside (now it won't be possible because it is freezing but for the summer it could be useful).
One of my family member opened a tap from the house which was last in use a month earlier and said that the smell was like mold which means a bad odor is caught when water stagnate! Is that normal? To that I wonder if the low pH of the water couldn't be responsible for catching some dirty stuff along the pipes? As discussed, the water is released from the plant at 7.55 and measured in my tap at 6.90... One very strange thing is actually that the RO plant operator had also said that in the past he used to add sulfuric acid before the water was going through the chalk but realized it was making the chalk filtration less efficient and therefore decided to add sulfuric acid after the chalk filtration instead (I don't know whom decided actually but I know the contact person of the authority which is controlling the water and is responsible to give corrective measures in case something is not executed properly).
What means when you say the water is under saturated with respect to caco3: do you mean it can be corrosive and if so how do you know that?
Regarding lowering the pH to be lowered from 8.57 because of WHO I'm not sure because I got a report from the water I get on the mainland and it says that the recommendation for pH should be in the range of 6.9 to 9.5 and this is according to the Decree from the Finnish ministry of social affairs and health relating to the quality and monitoring of water for human consumption 461/2000.