TapWater

[bitteritdown]

A simple program implementing AJ Delange's formulas for water acidification to a certain pH.

http://www.wetnewf.org/pdfs/Brewing_articles/Water_acidification.html
https://www.homebrewtalk.com/forum/threads/calculating-bicarbonate-and-carbonate.473408/

No phosphate calculation. C# source included. Acid density formulas copy/pasted from Excel - 30 digit precision trendlines and 20 degree C data for each acid obtained from the Internet. Malic acid would benefit from more data. Acid density data spreadsheet included.

 

[mabrungard]

Already built into the free version of Bru'n Water.

 

[bitteritdown]

True, the results of this program should match or be close to the results of the sparge calculator in your spreadsheet, however the point of the exercise is to inform those interested, expose them to the math and perhaps generate some discussion there-in (maybe someone has malic acid data).

 

[brewbama]

A simple program implementing AJ Delange's formulas for water acidification to a certain pH.

http://www.wetnewf.org/pdfs/Brewing_articles/Water_acidification.html
https://www.homebrewtalk.com/forum/threads/calculating-bicarbonate-and-carbonate.473408/

No phosphate calculation. C# source included. Acid density formulas copy/pasted from Excel - 30 digit precision trendlines and 20 degree C data for each acid obtained from the Internet. Malic acid would benefit from more data. Acid density data spreadsheet included.

Careful ...that’s some pretty dated information. He’ll change his conclusions without you knowing it and then tell you you’re doing it wrong.

 

[bitteritdown]

Careful ...that’s some pretty dated information. He’ll change his conclusions without you knowing it and then tell you you’re doing it wrong.

Lol! Well since Martin Brungard uses the exact same formulas in his spreadsheet, as I'm sure others do, AJ would have some 'splainin' to do.

 

[ajdelange]

Careful ...that’s some pretty dated information. He’ll change his conclusions without you knowing it and then tell you you’re doing it wrong.

The first of the two quotes was from HBD and dates 4/2/97, the second is from this forum 5/3/14. No changes in 17 years. Not likely to be any in the future unless it turns out the first pK of carbonic acid at 20°C isn't really 6.38 and if I find out that that is the case I will certainly post it here. In a sticky.

In science conclusions change often. That is the nature of scientific enquiry. Brewing science is certainly a subset of science but even though in this forum we are dealing with amateur brewing science our (this is not the possessive form of the editorial we, BTW) advancing knowledge has led to improved ways of doing things and improved ways of looking at things (some of which have wound up in professional brewing science journals and books) and ultimately better beer.

We should note in comparing the two sources that while the basic science did not change nor the values obtained by computations made using the two algorithms presented nor any of the conclusions that a new way of looking at the problem, the concept of tracking charge, which makes it much easier to understand, is presented in the latter.

 

[ajdelange]

...however the point of the exercise is to inform those interested, expose them to the math and perhaps generate some discussion there-in

Bravo!

(maybe someone has malic acid data).

Sure. pK1 = 3.40; pK2 = 5.20; molecuar weight = 134.09. I don't have any data on the density of solutions but as it is sold as a powder one would doubtless be measuring out the amount to be added by weighing out the powder or by making a solution of know strength w/v e.g. if 10 grams were dissolved in water and the volume made up to 10 mL each mL of the solution would contain 1 gram of the acid.