My New RO System

[BitterSweetBrews]

I just purchased and installed a new RO system. I am now windering which additions are best for the different purposes.

Beersmith and Bru'n Water list: Gypsum, Calcium Chloride, Epsom Salt, Magnesium Chloride, Canning Salt, Baking Soda, Chalk, Pickling Lime and Lactic Acid.

Are these the only chemicals used: Are there others that do the same things?.

I assume that these are picked because they are the best choices.

Any Thoughts?

Also, please watch my video on my new Reverse Osmosis System and subscribe to my YouTube Brewing Channel.

 

[day_trippr]

https://sites.google.com/site/brunwater/

Seriously, invest the time to review what's right there...

Cheers!

 

[mabrungard]

Those salts are all options, but some are less feasible than others. Chalk won't work for most brewers unless you're doing extraordinary measures to get it to dissolve. Its best to delete that one from your list.

For the rare occasions you need to add alkalinity to your mashing water, baking soda and pickling lime are good choices. Since lime eventually reverts to chalk, it turns out that baking soda is the better choice for alkalinity addition. It retains its strength and is reliable. Don't worry about the sodium contribution since its diluted down when the sparging water is added.

Mag chloride and Ca chloride are both hygroscopic and they absorb water from the atmosphere and can eventally become pools of liquid. Since epsom salt is a decent source of the minor amount of magnesium you'll ever need in brewing, its preferred over mag chloride. Ca chloride is a great source of Ca and Cl, so its worth keeping around. Just be sure to keep it tightly capped to reduce contact with the atmosphere.

If starting with RO water, lactic acid will always be a good choice since there is no chance that you'll need to dose that acid to the point where you could possibly taste it.

 

[Yooper]

I"ve been brewing with RO water for a long time, and I find that I have only used gypsum, calcium chloride and lactic acid for the most part, with occasional use of baking soda (for stouts and porters). I have phosphoric acid on hand, and don't really use it very often at all. (You can use either phosphoric acid or lactic acid pretty interchangeably without flavor impacts in the amount you'll need).

 

[BitterSweetBrews]

Those salts are all options, but some are less feasible than others. Chalk won't work for most brewers unless you're doing extraordinary measures to get it to dissolve. Its best to delete that one from your list.

For the rare occasions you need to add alkalinity to your mashing water, baking soda and pickling lime are good choices. Since lime eventually reverts to chalk, it turns out that baking soda is the better choice for alkalinity addition. It retains its strength and is reliable. Don't worry about the sodium contribution since its diluted down when the sparging water is added.

Mag chloride and Ca chloride are both hygroscopic and they absorb water from the atmosphere and can eventally become pools of liquid. Since epsom salt is a decent source of the minor amount of magnesium you'll ever need in brewing, its preferred over mag chloride. Ca chloride is a great source of Ca and Cl, so its worth keeping around. Just be sure to keep it tightly capped to reduce contact with the atmosphere.

If starting with RO water, lactic acid will always be a good choice since there is no chance that you'll need to dose that acid to the point where you could possibly taste it.

Thanks for the helpful answers Martin.

I have read the documentation on your website and have read a lot in the Water book. The problem is that I have never been very chemistry minded, chemistry class was 40 years ago and my brain is getting pretty full. There is just so much to absorb.

With our local water I have always added Lactic Acid, CaCl, and occasionally Gypsum and Epsom salts (depending on what BruNWater, and/or BeerSmith said. I just wanted to make sure I was making the right kinds of additions.

 

[BitterSweetBrews]

I"ve been brewing with RO water for a long time, and I find that I have only used gypsum, calcium chloride and lactic acid for the most part, with occasional use of baking soda (for stouts and porters). I have phosphoric acid on hand, and don't really use it very often at all. (You can use either phosphoric acid or lactic acid pretty interchangeably without flavor impacts in the amount you'll need).

Thanks Yooper. You are always very helpful. I have always added pretty much the same chemicals to my local multiply filtered water. I was wondering what, if any changes I might need to make. Tim