Boil & Decant to reduce alkalinity

[johnny_dove]

Tried boiling and decanting some water that supposedly will go in tomorrow's brew. According to "Bru'n" it should be decanted quickly so that co2 does not get back into the water and dissolves the salts that were precipitated during the boil. Problem is that a lot of the precipitated salts sit on the surface. Anyone have some technique for the boil and decant procedure?

 

[Brewedout]

I'm not a water expert but when I used to boil water I boiled the night before and decanted the water the next morning. Never had any issues with this approach. You could speed up the cooling is to use a coil chiller or fridge. But to be honest this is counter intuitive as carbon dioxide solubility increases with decreading temperature. Personally I don't think It's worth worrying about.

 

[johnny_dove]

I think that was the thing, I think they decanted when still warm. So that co2 couldn't get back in. The water becomes cloudy. But since the heat is still going up the residue is not really settling.

 

[Brewedout]

Yes that's true, read your post too fast! In all honesty I don't think the average person would notice a difference in the water. The sediment needs time to settle, which means it has to cool.

 

[wilsoa1111]

wow the things u learn on this forum....

sadly cant apply this to my brews as i take it as edinburgh water is permanently hard boiling my water wouldnt help much (havent noticed any real precip on the kettle elements etc??? :wha:

think ill stick to adding acid or some gypsum and epsom salts