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Old 01-21-2010, 12:31 AM   #1
Mar 2009
Newbury Park, CA
Posts: 1,649
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so here is the data for the important minerals
Ca: 32
Mg: 12
Na: 61
Cl: 75
SO4: 58
CaCO3: 86
the disinfectant residuals are as follows (in PPB)
Bromate 8
Chloramines (G) 2.1
haloacetic acids 4
total trihalomethanes 22

I am going to start doing all grain, how well will this water do? I am assuming I will need to us a campden tablet for the Chloramines but how much?

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Old 01-21-2010, 12:35 PM   #2
Oct 2007
South Florida
Posts: 1,364
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Straight from the Wiki:

Originally Posted by Wiki
Home brewers use reducing agents such as sodium metabisulfite or potassium metabisulfite to remove chloramine from brewing liquor as it, unlike chlorine, cannot be removed by boiling (A.J. DeLange). Residual sodium can cause off flavors in beer (See Brewing, Michael Lewis) so potassium metabisulfite is preferred.
Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

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Old 01-23-2010, 12:35 AM   #3
BackAlleyBrewingCo's Avatar
Mar 2009
Toledo, OH
Posts: 85
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One campden tablet treats 20 gallons of water; I prep 10 gallons of water for a 5 gallon batch with 1/2 tablet, crushed between two spoons and stirred into the water while it's heating.
In Primary:
Aging: Tripel
Drinking: Maibock Ale, Amarillo IPA, Irish Red

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