EskiBrew
Regular.
Aleman said:
:rofl: - I can't say I've ever had that problem :lol:
Aleman said:
Sounds like you need to get some decent spoons - I've not managed to damage our Tesco set yet :lol:
Ah well, each to their own I guess :thumb:
Campden tablets
- Thread starter iian
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:rofl: - I can't say I've ever had that problem :lol:
Sounds like you need to get some decent spoons - I've not managed to damage our Tesco set yet :lol:
Ah well, each to their own I guess :thumb:
Vossy1
Landlord.
:lol: however, chalk should only be added to the mash where the acidic nature of the mash will partially, if not totally, dissolve it in the time frame we brewers have. Chalk does not readily dissolve in water......if it did..... there'd be no white cliffs of Dover :lol:
evanvine
Landlord.
:lol:Vossy1 said:
You're probably right re the chalk!
I have soft water, <50ppm, so just thought it might help.
I take it I'm wasting my time.
The Goatreich
Landlord.
Oops, I've always put one crushed CT into the HLT for a 5 gallon brew length. I'm glad I read this thread.
More or less.evanvine said:
Calcium carbonate is not soluble in water, unless it has an acid added., in the mash it would in theory be slightly soluble as phosphoric acid is released from the malt as part of the phytin reaction. Unfortunately, this very reaction is also what prevents the chalk from dissolving, as calcium reacts more strongly with the phosphate, to form calcium phosphate which is even less soluble than calcium carbonate. What I suspect happens, is the calcium phosphate deposits and forms a layer around the calcium carbonate 'particles' (no matter how finely grained), which prevents any further reaction of the calcium carbonate with any acid in the mash.
So how do you increase carbonate and bicarbonate in the liquor? Sodium Carbonate and sodium bicarbonate are readily soluble, so are easily used, provided you are happy increasing your sodium levels. Sodium contributes nothing to the brewing functions and so I see no point in adding sodium salts to the liquor. What I do to increase carbonate levels is to
- add 100g of calcium carbonate to 10L of cold liquor in a corny[/*:m:1z5knk6o]
- pressurise the corny to 60 psi with carbon dioxide[/*:m:1z5knk6o]
- shake like crazy several times a day for a week[/*:m:1z5knk6o]
- filter from corny thorugh filter papers into PET bottles[/*:m:1z5knk6o]
- Store PET Bottles in the Fridge.[/*:m:1z5knk6o]
The liquor in the PET Bottles will have an alkalinity of ~ 1100ppm Just use an appropriate amount of the carbonate solution to give an approximate alkalinity that you need in your liquor . . . don't forget to measure it with a test kit to make sure that it is where you want it to be.
Randomly adding an unmeasured amount of a salt/salts to liquor is NOT water treatment . . . it is more akin to witchcraft!!!
Vossy1
Landlord.
Thnaks for the explantion A 
...and this one
...and this one
I don't tend to make up a litre at a time, as I don't need to use that much, I normally make up 100ml, and replenish it every 6 months or so, if I haven't used it all by then.Vossy1 said:Thnaks for the explantion A
As long as it smells (and remember it smells less at colder temperatures) then it is effective enough.
The reason for keeping it cold is that it stays in solution much better than when its at room temperature . . . therby extending it's shelf life
Vossy1
Landlord.
Many thanks :thumb:
EskiBrew
Regular.
Aleman said:
:shock: :shock: :thumb:
evanvine
Landlord.
Thanks Tony, I shall report back to my Coven!
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