The importance of Alkalinity?

[Galena]

It's just a quirk of the software, the alkalinity displayed as 98ppm is the pre-acidification value and it doesn't display the post-acid alkalinity because when using a calculator that's irrelevant. It shows you the reduction in pH from the acid which is what you are targeting.

Thanks, that was what I was thinking, but needed confirmation

In practical terms then, input your base water profile and the grain bill into your calculator. Add enough gypsum and/or calcium chloride to get about 100ppm of calcium. Now what is the predicted mash pH? If it's a little low then add a touch of bicarbonate until the pH is good. If it's a little high add some lactic acid until it's good. It's as simple as that.

Great, that answers it then finally

And @Galena proves it by prattling on more about "Alkalinity".

You know there are politer ways of putting it.

 

[strange-steve]

As you've just had a glimpse of, there are few aspects of brewing that elicit such passionate debate as water treatment. I don't know why, it's very odd.

 

[Galena]

As you've just had a glimpse of, there are few aspects of brewing that elicit such passionate debate as water treatment. I don't know why, it's very odd.

So it seems , anyway I'm off to re-read John Palmer's chapters on water treatment, cheers

 

[PhilBrew]

Hi @Galena

I'm off to re-read John Palmer's chapters on water treatment ...

... No!!!! Don't do it!!!

You've (finally) reached a fair level of understanding ... you REALLY don't need his obsession with "Residual Alkalinity" thrown into the mix

Cheers, PhilB

 

[Galena]

Hi @Galena

... No!!!! Don't do it!!!

You've (finally) reached a fair level of understanding ... you REALLY don't need his obsession with "Residual Alkalinity" thrown into the mix

Cheers, PhilB

You have a point. I have seen this obsession critisised before , I promise I will read with caution and try and compartmentalise the RA part of it into the Ignore folder.

 

[peebee]

… You know there are politer ways of putting it.

Sorry. It was me doing the prattling. I was getting frustrated with not being able to effectively express this "Alkalinity" nonsense and lashing out randomly.

Just remember, you are one of a minority for whom all these water ideas (that relate to mash pH mainly) actually mean nothing to you - they're for the majority of people who have naff water supplies.


I've just read @PhilBrew's post: Oh aye, "RA" … I'll go find a gun to shoot meself!

 

[strange-steve]

You have a point. I have seen this obsession critisised before , I promise I will read with caution and try and compartmentalise the RA part of it into the Ignore folder.

RA in a nutshell: calcium (and to a lesser extent magnesium) causes a reduction in mash pH and so works counter to alkalinity, the more calcium there is the bigger the effect. That's basically it, don't go down another unnecessarily confusing rabbit hole

 

[trueblue]

So it seems , anyway I'm off to re-read John Palmer's chapters on water treatment, cheers

Personally I would steer clear of American water treatments for British beers. they seem to have different ideas of our parameters that what we actually use

 

[Galena]

Personally I would steer clear of American water treatments for British beers. they seem to have different ideas of our parameters that what we actually use

I would but is there a more British centric source of in depth information or is it snippets here and there and word of mouth?

 

[Drunkula]

Can I raise a practical question at this point. Are we gonna do Stonehenge tomorrow?

 

[strange-steve]

Can I raise a practical question at this point. Are we gonna do Stonehenge tomorrow?

OK I'll bite... Stonehenge?

 

[trueblue]

I would but is there a more British centric source of in depth information or is it snippets here and there and word of mouth?

Unfortunately most books in recent years have been American so I have gone by what I have picked up on various forums. Over the years there have been a lot written, especially over on Jim's where some very knowledgeable people have gone into great depth. Amongst the contributors have been the guy who runs Phoenix analytical who analyze the water and advise for both professional and home brewers, Graham Wheeler and a guy who's name escapes me but is a chemist who did lectures at some of the old home brew festivals. Strange Steves work on here is also a very good source of information.

 

[strange-steve]

Unfortunately most books in recent years have been American so I have gone by what I have picked up on various forums. Over the years there have been a lot written, especially over on Jim's where some very knowledgeable people have gone into great depth. Amongst the contributors have been the guy who runs Phoenix analytical who analyze the water and advise for both professional and home brewers, Graham Wheeler and a guy who's name escapes me but is a chemist who did lectures at some of the old home brew festivals. Strange Steves work on here is also a very good source of information.

Agreed, there are some exceptionally knowledgeable people on this subject on some of the other UK based forums (some of @peebee's old friends like Wallybrew, Eric, Aleman, Killer, are a few forum names to look out for), who taught me a lot and whom I would listen to before some of the more famous US experts.

 

[trueblue]

Agreed, there are some exceptionally knowledgeable people on this subject on some of the other UK based forums (some of @peebee's old friends like Wallybrew, Eric, Aleman, Killer, are a few forum names to look out for), who taught me a lot and whom I would listen to before some of the more famous US experts.

Thanks Steve Aleman was the one who gave the lectures and Eric is another name who helped me over on Jim's

 

[trueblue]

I use this site as a reference sometimes especially when looking at the parameters for certain styles

https://londonamateurbrewers.co.uk/2014/03/water-treatment/

 

[Galena]

I use this site as a reference sometimes especially when looking at the parameters for certain styles

https://londonamateurbrewers.co.uk/2014/03/water-treatment/

Looks a useful resource, a bit late now but bookmarked for later reading, thanks

Amongst the contributors have been the guy who runs Phoenix analytical who analyze the water and advise for both professional and home brewers,

Yes, he did my water in fact, I do subscribe to Jim's, it is indeed a good source of info with knowledgeable contributors

 

[Sadfield]

As you've just had a glimpse of, there are few aspects of brewing that elicit such passionate debate as water treatment. I don't know why, it's very odd.

Something in the water?

 

[strange-steve]

Something in the water?

 

[peebee]

some of @peebee's old friends like …

Hoy! I do know when my name is being paired with irony ("old friends" ). Although I don't think I've had a run-in with Eric (I don't think anything, apart from spreadsheets, can wind up Eric; including me!).

Anyway, having successfully instilled (topped up?) a sense of paranoia within me, I'm off to bed to sleep it off. I'm sure I'll be able to find some more "friends" ("victims"?) tomorrow?