RoomWithABrew
Landlord.
Cl - is not the same as chlorine.
Campden tablets
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peterpiper
Well-Known Member
Links to scottish water data for Assynt (Loch Glass) :
Chloride/chlorate/chlorite https://www.scottishwater.co.uk/-/m...202306/Water-202207-Assynt-Last-12-Months.pdf
Summary (enter postcode IVfour sevenDJ) Water Quality Search - Scottish Water
Hardness (row Assynt) https://www.scottishwater.co.uk/-/m...Water-Quality/060623WaterHardnessData2022.pdf
RoomWithABrew
Landlord.
Wish my water report was as detailed.
Use the ion numbers from this report ( the mean values) in your brewing software or water calculator.
You do not need to neutralise the Cl ions with sodium metabisulphite.
Use the ion numbers from this report ( the mean values) in your brewing software or water calculator.
You do not need to neutralise the Cl ions with sodium metabisulphite.
peebee
Out of Control
It's detailed for sure. It's displayed as a pile of festering mish-mash just like I was ranting about in another thread the other day.
What ordinary folk are supposed to make of it is well beyond me. And no "free chlorine" so can't use the report to estimate amount of metabisulphite to use. But doesn't need accuracy. Most probably doesn't need any (as @Clarence said). A bit of a tablet perhaps in 30L? 1/4 tab? Certainly no need for a whole one.
But back to that report. The "relevant" bit:
Loads of perfectly useless "Hardness" stuff. But notice the first two columns (Calcium and Magnesium) aren't in their "Hardness" guises. No? Well they're not. I think it's done like that to prevent the Public making any sense of it. Let me fix it:
Calcium, 4.01mg/l. Multiply by 2.5 ... 10.03mg/l as CaCO3.🤢 . Magnesium 0.59mg/l. Multiply by 4.1 ... 2.42mg/l as CaCO3. Add 'em together ... "Hardness", 12.45mg/l as CaCO3. It'll be slightly more (loads less than 1mg/l more) 'cos I've only counted Ca & Mg. Hey, their figure is only 12.43! 🙄 Maybe because they are using different measuring techniques, probably at different times. And does the report mention that? (Well, I did say it was a festering mish-mash ... were you fooled by it?). Forget all the detail in this paragraph, you don't really need it.
When I wrote that "Defuddler" spreadsheet I did it to help homebrewers out of the hole they were digging for themselves. I never imagined it would uncover the blinding clap-trap these water companies were putting about.
peterpiper
Well-Known Member
Well, at least I can't taste any Magnesium in my CaCO3.
But does seem daft to claim total Ca, is less than Ca amount present in CaCO3!
peebee
Out of Control
Excellent! I wish more brewers would be picking out the ludicrous nature of "Water Hardness"! Instead, some use "Hardness" to try and improve their beer. In my spreadsheet I start describing the "Foetid Mire", my depository of all such things, with "Down here all is not what it seems". Don't forget to have your bar of soap handy to explore it some more.
Question on Sodium v Potasium Metab. are the dosing rates similar for Clorine / Chloramines ? does potasium metab have any knock on effect re salt balances?
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Yes w/w much less than sodium met. What's the bigger question?
thinking about switching to KMB from SMB for de chlorination, chasing down the homebrew whiff.
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Potassium metabisulphate is the premium product, it is more expensive to manufacture. It delivers sulphur and leaves little aftertaste. The wine industry only use sodium met for cleaning/fumigation not as an additive.
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Do you have a problem that needs fixing?
apart from my possibble overdosing with SMB im just looking to fine tune things
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AMS & DWB then, but I wouldn't (& don't) use any SMB or PMS unless you specifically identify a problem.
im only using SMB or Pmb as our water is heavy in choramine.. probs about 0.25g in my liquor (35L brewzilla )
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If you use Peckham Spring bottled water make sure you use a campden tablet
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Same question really, is it a problem or a perceived problem?
Id rather not add sulphates but the issue is real. Unfiltered water has a strong swimming pool whiff . I put our drinking / kettle water through 3xinline 10" charcoal filters to combat chemical tastes in my tea.. My mate worked at the treatment plant and he tells me they add Chlorine and generous quantities of ammonia to combat bacteria from the huge amount of matter running off the mainly peat catchment area.
But the quantity of chloramine left after filtering the chlorine out is unknown . So I may do a small 10L extract lager ( have the making in the drawer) with DMS to see whether I get TCP in the finished beer.
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Absolutely agree with that.
My philosophy had always been around does it taste OK out of the tap. If "no" treat it.
IMO tea is a mini mash and read correctly will give you a few clues about the water you have.
Edit: shocking phone typing
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Even with filtering our tea is drinkable but has a slight "off ' to it.. which makes me think the filters dont 100% nail it or the chloramines are still present.
A few months back the mains was off for a couple of days and we bought spring water from the supermarket, the tea was a different class.. As our mains water is low on minerals (Ca 11, Mg 1, Na 5, Cl 5, So42 19, Hco3 4) it has to be the chlorine / chloramine causing the slight off flavourin the tea.
