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Old 01-22-2009, 05:39 PM   #1
Jun 2008
Posts: 544
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I now have full water analysis (except chloride) from my supplier. Ca 109 K 4.54 Mg 9.1 Cl total .671 Cl free .064 Na 36.2 NO3 16.3 SO4 116 (all mg/l)

Phosphorus 1150 microgrammes per litre

What treatment is advised, please, for an all grain english style bitter around 4% alcohol. Many thanks.

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Old 01-22-2009, 05:46 PM   #2
conpewter's Avatar
Nov 2007
East Dundee, Illinois
Posts: 5,107
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Would need to know your bicarbonates or alkalinity to then calculate your residual alkalinity, this is what will mainly affect the PH in your mash
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
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