![]() ![]() you are always going to want more than that, so you are generally good adding 100-200 ppm Cl or SO4 based on what you are going for. Our concentrations of other ions such as SO4 and Cl- are rather low, so you are pretty much good adding whatever ppm you are looking for, maybe more or less accounting for about 40ppm SO4 and Ca+. ![]() Once you know this value (or can reasonably estimate it), it becomes very easy if you use Beersmith or Bru'n water. This is quite difficult to predict as it can range from about 90ppm in runoff season, to 180ppm in late winter. If you are going to adjust for pH, you need a ballpark CaCO3 conc to start, and this changes throughout the year based on dilution in the rivers with precipitation and snowmelt. The trouble with acid additions in Calgary water is the dynamic yearly hardness concentrations. The higher % containers seem to be more economically reasonable (vs. The only trouble is finding it at a reasonable price. I've found Phosphoric acid to be a great alternative as there is no discernible taste to it. > As with any off flavour, some people can be sensitive to it vs. no sparge) batches and you're doing blonder type beers that requires more acid. You need to be careful in how much you add, especially if you do full volume (ie. I found personally I was more sensitive to it (perhaps a case of short term dysgeusia to due to a new medication). One other note is that lactic acid (and/or acid malt) does have a taste threshold. I don't have a pH meter so I can't verify that 100%. It didn't go out of critical range for either max or min values, so I'd assume if you target a mid-range pH like 5.4 then you 'should be okay' even if the seasonal water is slightly different. I've also tried both max and min reported values in Bru'n water to see what happens to the calculated pH. There are known seasonal swings but the City does not offer up monthly reports, at least not to the general public. Using in the average values for the source water. I use the City water reports in Bru'n water. Hopefully someone can dig them up for you. There's also a great set of slides that I believe Kevin has done, which was presented at a meeting sometime last year. Seems to work, but does vary! (which is why I'm looking at setting up an R/O system for paler beers hauling from the water store is getting annoying). From the average numbers on I think it was the 2018 report, I inputted Ca 56, Mg 16, Na 9, Cl 12, SO4 75 and HCO3 173. Pretty easy.Ĭalgary's water profile is listed online as well at Calgary.ca. Once you get your equipment, kinds of salts you have, and your water profile dialed in, it's literally as easy as pressing 'Auto' and putting in the amounts that it spits out, and then picking your mash pH and adding the acid required. After all I learned about water (John Palmer, Bru'n Water, Reddit, other books), the 'Auto' button in Brewfather just made things so much easier. I have gone through many different kinds of software for it, and settled on Brewfather. UK municipal drinking water is rarely unusable for brewing if time is taken to understand and treat it correctly, and can be turned to almost any style.There's a lot to learn about water, but there's a lot of resources out there as well. For that you need a proper water report, or at least to get an alkalinity test kit and know what your water alkalinity is. Also the range of acids you will unwittingly use for cooking processes or flavour reasons is surprising (lemon juice = citric acid, vinegar = acetic acid, the tang in yoghurt or cheese = lactic acid).Īdditionally pH is not a determinant of the suitability of water for brewing. I agree that you should just chuck anything into your beer without knowing what it will do, but I don't agree with the idea that you're adding a 'bucket of chemicals'.Īs a Chef, do you not add sodium chloride to food? Chloride/Sulphate balance adjustment is to beer what seasoning is to food. If people approached every obstactle in life with a similar outlook, we would all be living in caves, throwing rocks at animals.īrewers all over the country learn about water and what is needed to make various styles of beer, that's why Fullers make everything from porters to golden ales and there water is hard like mine.Ĭhemicals make up everthing around us, including us, it's nothing to be scared of. Now if I had to brew a IPA/bitter, I would have to throw/guess a bucket full of chemicals at my brew, without actually knowing what they do I live in Solihull, West Mids our water is supplied by Severn Trent, it has a Ph of 8.4, which is ideal for Stouts/Porters, its just a shame that I prefer bitters/IPA`s, that I cannot brew with my water. Why would you want to throw so many chemicals at your wort, that you dont really understand what they do? JMHO.you cannot replicate a water profile, as a HB`er its impossible. ![]()
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