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Old 06-10-2010, 08:22 PM   #1
extra_medium
 
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beavercreek, ohio
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i had a water analysis done and was told that i have:
1.5 ppm iron
21 calcium mgne
7.2 pH
320 TDS

i know that the iron is a major problem. what is the best way to eliminate that? this is well water and i have had no major issue brewing with it as it is, but i would like to elimate the iron. (it falls out during fermentation) it does not impact taste, but i still want it gone.
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Old 06-10-2010, 08:39 PM   #2
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this is the stuff that turns your sinks red and if you pour a class of water it looks clear, but give it a few hours and you will see the iron oxidize and turn the water to a reddish color. i guess i could just make Red Ales
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Old 06-11-2010, 12:02 PM   #3
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Well, depending on how bad you want it gone, you let it oxidise and migrate out then filter with filter paper. The only other ways of removing the iron that I can think of involve adding a fair few chemicals to the water which would most likely have a large impact on the quality of your brew.

 
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Old 06-11-2010, 02:50 PM   #4
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I think you're looking at a greensand filter and then RO from there.
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Old 07-03-2010, 12:48 AM   #5
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Bubble with aquarium air stone for a day or two, let settle, rack, filter. I made a sand filter to remove the iron oxide particulates.
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Old 07-03-2010, 01:03 PM   #6
JohnMc
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If you want it removed from your total house supply as continuous flow, you're probably looking at a softener (ion exchange) and then RO to get rid of the sodium from drinking/brewing water. Otherwise, treat as above and filter.

 
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