I'm hoping someone here may be able to help me with a puzzle that I have been grappling with.
My local drinking water supply is soft: (Ca:15/ Mg:1/ Na:4/ So4:8/ Cl2:6) No need for RO, I use this water exclusively for my brewing and add salts to adjust to target.
The average total chlorine is 0.9ppm. To remove chlorine and chloramine I generally use 1g/hL (.035oz/26.4G) of sodium metabisulphite prior to the salt additions.
According to Bru'n Water SMB has a noticeable affect on both sodium and sulphate levels as I would expect.
I know that when using sulphites to remove chlorine a sulphur-like aroma is released.
My questions are: Is the sulphur retained in the water as sulphates or does it disperse in gaseous form(s)? and how can these levels of Na and So4 be calculated?
Any help and input would be greatly appreciated.
My local drinking water supply is soft: (Ca:15/ Mg:1/ Na:4/ So4:8/ Cl2:6) No need for RO, I use this water exclusively for my brewing and add salts to adjust to target.
The average total chlorine is 0.9ppm. To remove chlorine and chloramine I generally use 1g/hL (.035oz/26.4G) of sodium metabisulphite prior to the salt additions.
According to Bru'n Water SMB has a noticeable affect on both sodium and sulphate levels as I would expect.
I know that when using sulphites to remove chlorine a sulphur-like aroma is released.
My questions are: Is the sulphur retained in the water as sulphates or does it disperse in gaseous form(s)? and how can these levels of Na and So4 be calculated?
Any help and input would be greatly appreciated.
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