The effect of SMB for dichlorination on water profile

[Silver_Is_Money]

For those who are truly persnickety:

A 2.082N solution of H2SO4 should deliver nigh-on precisely 100 mg/mL of SO4-- ion.

694 mL of 3N H2SO4 when made up (diluted) into pure water to a final volume of 1000 mL should yield 1 Liter of 2.082N H2SO4 if I've calculated correctly.

As always: Trust but verify!!! I make mistakes!!!

WARNING & CAUTION: All due safety precautions and PPE as have been discussed above apply here also.

 

[Silver_Is_Money]

2.082N H2S4 will have an acid strength of 2.082 mEq/mL.

 

[Silver_Is_Money]

For those wondering, 2.82M HCl (which is also 2.82N, and 2.82 mEq/mL) delivers 100 mg/mL of Cl- ions.

 

[mamajack]

This thread is terrifying for so many reasons: dissolving towels, potential loss of teeth, general chem mathematics!
But +1 on @mosquitofeet: I use .025 grams Potassium Metabisulfite to dechloraminate one gallon tap water. Whatever reaction products it might add are so negligible that I'm not sure why more needs to be done, not least mess with a dangerous chemical.
That said, I think the OP was interested in adding brewing salts but didn't have anything but campion tabs on hand? It's pretty easy to get things like kosher/sea salt & Epsom salts at least at the local market/pharmacy. Wort also has plenty of minerals and you can forego any water additions in a pinch if need be and still make a decent beer.

 

[mabrungard]

Wort also has plenty of minerals and you can forego any water additions in a pinch if need be and still make a decent beer.

Totally agree! You can brew with distilled water with nothing in it and there is plenty of the nutrients the yeast need in an all-malt wort. But there are plenty of beer styles that can be made better with judicious water adjustments to make them taste better. I do recommend that all brewers should adjust their water.