Thundercougarfalconbird
Well-Known Member
- Joined
- Dec 16, 2010
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I've been hitting my water chemistry sites hard the last few days and have some less blind questions.
pH 8.1
Total Dissolved Solids (TDS) Est, ppm 133
Electrical Conductivity, mmho/cm 0.22
Cations / Anions, me/L 2.1 / 2.4
ppm
Sodium, Na 6
Potassium, K < 1
Calcium, Ca 26
Magnesium, Mg 7
Total Hardness, CaCO3 94
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 3
Carbonate, CO3 6
Bicarbonate, HCO3 121
Total Alkalinity, CaCO3 109
Total Phosphorus, P 0.80
Total Iron, Fe 0.01
When calculating residual alkalinity is the alkalinity listed above the measurement I need to subtract for the RA equation?((Cax7+mgx3.5)-alkalinity)
What pH is ideal for the following phases at room temp:
Mash:5.5 at room temp?
Final runnings:?
Boil:?
Sparge water?
If I boil my water how much effect can I expect it to have on the carbonates? (Looking to decrease them)
I heard about doing 1 liter mashes with distilled water to measure pH change. Can someone shed more light on this test? How can I apply it and use it for raw calculations?
I'd like to start doing acid additions when necessary. I understand different acids simply taste different. I was thinking about using phosphoric and lactic malts to adjust. Is it really as easy as adding it a mL at a time until proper pH is reached?
I found this site.
http://www.antiochsudsuckers.com/tom/
I'm curious what our resident experts think about the acid and RA spread sheets. Worth me trying to learn on or no?
I really love the way Colin breaks down info in this podcast, definitely the most enlightening thing I've heard in regards to water chemistry. (fast forward the first hour and change)
http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-04-16-06-Water-Chemistry-II
I'm having trouble applying all this info I've learned to my brewdays. Additional insight would be great.
pH 8.1
Total Dissolved Solids (TDS) Est, ppm 133
Electrical Conductivity, mmho/cm 0.22
Cations / Anions, me/L 2.1 / 2.4
ppm
Sodium, Na 6
Potassium, K < 1
Calcium, Ca 26
Magnesium, Mg 7
Total Hardness, CaCO3 94
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 3
Carbonate, CO3 6
Bicarbonate, HCO3 121
Total Alkalinity, CaCO3 109
Total Phosphorus, P 0.80
Total Iron, Fe 0.01
When calculating residual alkalinity is the alkalinity listed above the measurement I need to subtract for the RA equation?((Cax7+mgx3.5)-alkalinity)
What pH is ideal for the following phases at room temp:
Mash:5.5 at room temp?
Final runnings:?
Boil:?
Sparge water?
If I boil my water how much effect can I expect it to have on the carbonates? (Looking to decrease them)
I heard about doing 1 liter mashes with distilled water to measure pH change. Can someone shed more light on this test? How can I apply it and use it for raw calculations?
I'd like to start doing acid additions when necessary. I understand different acids simply taste different. I was thinking about using phosphoric and lactic malts to adjust. Is it really as easy as adding it a mL at a time until proper pH is reached?
I found this site.
http://www.antiochsudsuckers.com/tom/
I'm curious what our resident experts think about the acid and RA spread sheets. Worth me trying to learn on or no?
I really love the way Colin breaks down info in this podcast, definitely the most enlightening thing I've heard in regards to water chemistry. (fast forward the first hour and change)
http://thebrewingnetwork.com/shows/The-Sunday-Session/The-Sunday-Session-04-16-06-Water-Chemistry-II
I'm having trouble applying all this info I've learned to my brewdays. Additional insight would be great.