Kettle water at I may change this to just do a second batch sparge of total remaining volume. Those numbers don't quite line up. Not sure whether you mean alkalinity or bicarbonate under that listing though at pH 9 the two are actually almost equal.
But in any event I can't get the profile to balance at all well under any set of assumptions I can come up with. Be that as it may, assuming that the alkalinity is in the 30's you should not need to acidify sparge water. As I mentioned in my earlier post, learning water chemisty is all new to me. I've reread your post several times, and afraid I don't understand.
I think i copied that down wrong. From everything I've read and the Bru'n spreadsheet, it seems all I need is some calcium chloride. My last two batches had an astrigent quality that may just be young beer so far, but it seemed to me I was getting tannins or hop over-utilization or something.
I was wondering about the acid, thinking maybe the higher ph in the dunk-sparge was causing problems. Thanks to AJ, Bru'n Water includes the full ability to assess the protonation potential of the acid used. So the issue of the triuprotic Citric acid is moot when using Bru'n Water.
The consistency of Bloomington water is fairly high since it comes from a decent sized reservoir. I see that the OP has been talking with the City to get the water quality, but something is a little off and should be resolved before putting too much faith in the water profile. Bloomington water is primarily surface runoff and doesn't get too mineralized. So, its possible that the alkalinity is modest like the hardness is.
That would suggest that mash acidification might not be needed for all beers. I do recommend that sparge water be acidified to bring the alkalinity a little lower. It won't take much acid. I agree that the inclusion of other acids like citric, malic, or tartaric can be used to add nuances to the beer flavor that could be welcome.
This should not be an issue for Bloomington water since the acid additions are likely small. It might be overbearing for brewers with high alkalinity and that would require experimentation and verification.
Sorry that I confused you. There are various practices used for reporting water chemistry. All of those mean the same thing. Problems arise when a report assumes that you understand that C is meant and says "Ca 50 ppm" and you don't understand that it means 50 ppm as CaCO3.
This is confusing and people posting their water values often throw us for a loop when they misinterpret the report. Another big one, given that Ward Labs does not report the amount of sulfate in a sample but rather the amount of sulfur in the sulfate in the sample. This is the case for anything else added to the water by you or anyone else. So if you take a water analysis like the one you posted and add up all the positive charges and negative charges they must come to 0.
In your report they don't and there are various reasons for this. The other is that sulfate as sulfur and sulfate as sulfate could be confused.
What I meant to say was that in applying all the various assumptions about what your numbers could mean I was not able to come up with any which gave me a net charge of 0. In real water reports there are always errors so one never comes up with exactly 0 but in yours I got imbalances of 0. Error in interpretation could be responsible. Error is transcription is possible. Error in the laboratory is possible. Another strong possibility is that this report came from a water authority.
This results in imbalance. Bottom line is that there are errors in this report and it can only be relied upon to give you an approximate picture of the water. The approximate picture is of a fairly low mineral water. You shouldn't really need to add anything to this water though many would recommend some calcium chloride and that wouldn't hurt.
You would, for most beers, need to add some acid to the mash in order to get the mash pH into the correct range. Citric acid would do and, as I've noted before, used to be incorporated in many home brew recipies. Lactic is more commonly used today and I have to assume that's because of flavor though lactic certainly has a flavor of its own.
There is a Primer in the stickies at the top of this topic that may be of help. That clears up much, and I will pursue a better clarification on my profile. One final question. You said add acid "to the mash". Would there not be a benefit to doing an overall Ph adjustment from say 9 to 7 on the total water volume?
This would have me putting Ph 7 into the mash, and having Ph 7 for the dunk sparge or boil or however I end up doing the process? Update: accurate water profile coming.
I'l send it to you! Also, the sulfate question kinda threw her for a loop. She's checking into it. Here it is. She said Ca is reported as CaO3: Ph averages Overview and Key Difference 2.
What is Phosphoric Acid 3. What is Citric Acid 4. Similarities — Phosphoric Acid and Citric Acid 5. Summary — Phosphoric Acid vs Citric Acid. Phosphoric acid is a weak mineral acid having the chemical formula H 3 PO 4. Moreover, it is an important phosphorous-containing compound from which the dihydrogen phosphate ion H 2 PO 4 — is derived.
Therefore, ions in phosphoric acid are very important for plants because it is the major source of phosphorous. The molar mass of phosphoric acid is There can be hydrated and anhydrous forms of this compound.
Phosphoric acid appears as a white solid that is deliquescent and odorless. Moreover, phosphoric acid production has two pathways: wet process and thermal process.
The wet process uses fluoroapetite phosphate rock for the production of this acid, along with concentrated sulfuric acid. The chemical reaction is as follows:. In the thermal process, liquid phosphorous P4 and air undergo a chemical reaction inside a furnace at K. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Contact Support Ask Spend Matters! Categories: Spend Management. Placing the percentages into Datagain these are my findings: Interestingly enough, the difference between a calculated price and a general world price has been quite wide in the second half of Share on Procurious.
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