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Old 04-12-2013, 02:52 PM   #21
ajdelange
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Quote:
Originally Posted by CharlosCarlies View Post
We'd likely have to add some calcium back when using lime as well, right?
Most likely, yes.



 
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Old 04-13-2013, 08:46 PM   #22
KraphtBier
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Larger R.O systems are frequently used at the breweries around me. This is primarily for bicarbonate and sodium reduction. Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color). And I have never detected the flavor of phosphoric acid.


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Old 04-22-2013, 11:43 AM   #23
JABBY
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I am having to start buying culligan water as the local water is not good. I do not know if it is "dirty" but it smells God awful. I am really hoping that the culligan water is good for brewing and topping off with out to much worry on sanitation or the other.
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Old 04-23-2013, 01:59 AM   #24
CharlosCarlies
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Quote:
Phosphoric acid is commonly used as well (on almost every beer style that is lighter in color). And I have never detected the flavor of phosphoric acid.
I finally got to do some tests and at least my palate agrees. No problems w/ the finished beer so far either.

Quote:
Larger R.O systems are frequently used at the breweries around me. This is primarily for bicarbonate and sodium reduction.
We looked into RO (well...actually nano-filtration but same idea), and other than the obvious initial capital cost we were concerned w/ the added waste water and more importantly the added time needed to run it through the filter. On top of that, we'd have to add salts back which isn't a huge deal, but still another step in the process.

 
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