Moezart
Well-Known Member
- Joined
- Nov 25, 2016
- Messages
- 152
- Reaction score
- 35
Hello everyone.
I have been brewing for about 4 years now. Lots of highs, some lows... And still learning for sure!!!
One of my most annoying lows is I sometimes, randomly get a harsh, almost astringent flavors from some of my homebrews, and it is very annoying...
I have been using the same equipment and practically the same method (all grain homemade malt) the whole time. I read a lot about the possible culprit, and I think it is down to the high level of Bicarbonate and chloride in the (bottled) water I have been using. I do not have access to any type of chemicals to modify the chemistry of the water, so I have to do improvise, unless there is something readily accessible in a regular pharmacy (I live in Tunisia).
I read that boiling water would eliminate chlorine and bicarbonate. But I am confused about something:
If Calcium is considered permanent hardness how come it is eliminated via the bond with Bicarbonate when water is boiled. Wouldn't that make it not permanent hardness?
Also, if Calcium is eliminated, wouldn't I loose a necessary element for the acidification of the wort? I basically need to get rid of chlorine and Bicarbonate but keep my calcium...
How can I sucumvent this issue?
Thank you.
I have been brewing for about 4 years now. Lots of highs, some lows... And still learning for sure!!!
One of my most annoying lows is I sometimes, randomly get a harsh, almost astringent flavors from some of my homebrews, and it is very annoying...
I have been using the same equipment and practically the same method (all grain homemade malt) the whole time. I read a lot about the possible culprit, and I think it is down to the high level of Bicarbonate and chloride in the (bottled) water I have been using. I do not have access to any type of chemicals to modify the chemistry of the water, so I have to do improvise, unless there is something readily accessible in a regular pharmacy (I live in Tunisia).
I read that boiling water would eliminate chlorine and bicarbonate. But I am confused about something:
If Calcium is considered permanent hardness how come it is eliminated via the bond with Bicarbonate when water is boiled. Wouldn't that make it not permanent hardness?
Also, if Calcium is eliminated, wouldn't I loose a necessary element for the acidification of the wort? I basically need to get rid of chlorine and Bicarbonate but keep my calcium...
How can I sucumvent this issue?
Thank you.