Water hardness at 427ppm

[danb]

From further reading I drew out the water straight away after a quick mix, should I have give it a minute or two first?

 

[Aleman]

Cheers aleman Murphys AMS tech sheet says 192 reduced with 1ml/l.

This batch is reported to be slightly stronger then . . . replace 183 with 192 method remains the same . . .and I bet it doesn't remove as much as we are told it should :whistle: :whistle: :whistle:

 

[danb]

Providing I stirred correctly its come out at 115mg reduction for 1ml so quite a bit under.
I'll do the test again stirring more and I'll leave it a few minutes before testing. Do the indicator drops affect the strength as I noticed the drops vary in size? Thanks

 

[Fore]

So thanks Aleman. I've clearly got a lot to learn when it comes to water treatment, but I did take some good basics from this.

I sit between 2 mountain ranges, the Voges & Black Forest, so I guess my water is affected by that. Last year the report read 435ppm, so it has improved a bit . There are lots of local Breweries here though, such as Kronenbourg (1664), so it can't be all bad.

My basic understanding of PH and alcalinity was flawed, so some reschooling necessary. At least I have the pointers now. As I'm never going to be a chemist, I'll play it by ear. Seems that I might need to find a local source of RO, but I'll tackle that when I come to it. At least I now understand that this would be for dilution, and not substitution. Things are somewhat clearer :.

 

[Aleman]

I sit between 2 mountain ranges, the Voges & Black Forest

AH HA! That explains it! I've been trying to work out where in the UK you were to have a hardness that high. Just a little request to everybody please fill in the Location part of your profile (User Control Panel -> Profile -> Location) even if it is just a general hint of where you are, it makes life easier to guess about local conditions

There are lots of local Breweries here though, such as Kronenbourg (1664), so it can't be all bad.

Not necesarily a good thing either as a lot of the modern breweries use deionisation plants to strip everything out of the water to start with then add back what the need so that the water is a known constant They also employ water chemists to make sure that it is

My basic understanding of PH and alcalinity was flawed, so some reschooling necessary.

It's been a hard struggle for me over the years to get to grips with it even with a biochemistry degree . . .There is a lot of confusing stuff out there that appears sound but when you get to the nitty, gritty you find it's wrong, or only applicable in a limited set of conditions.

 

[StevieDS]

It's been a hard struggle for me over the years to get to grips with it even with a biochemistry degree . . .There is a lot of confusing stuff out there that appears sound but when you get to the nitty, gritty you find it's wrong, or only applicable in a limited set of conditions.

This makes me feel a little less stupid

 

[Fore]

I've been trying to work out where in the UK you were to have a hardness that high.

My OP opening paragraph did state my location, but I get the point, I'll update my profile.

I'm just digging into Alcalinity measurement now; already confused :wha:. I'll return with question if I can't clear these confusions myself. Thanks again.

 

[Aleman]

I've been trying to work out where in the UK you were to have a hardness that high.

My OP opening paragraph did state my location

Yeah . . . . I didn't get beyond your first sentence

 

[danb]

Cheers aleman retested with 0.25ml in 1l but made sure I gave it a good stir for around 5 mins.
Got a 46mg reduction which is closer to the 48mg on the tech sheet :party:

 

[NickW]

Sorry this is swaying off topic a tad.

I contacted asda the other day and they left a voice message on my phone stating that they can't and won't give me a report on their smart price water, and this was because it MAY be bottled at different sources. Bummer :hmm:

 

[Aleman]

I contacted asda the other day and they left a voice message on my phone stating that they can't and won't give me a report on their smart price water, and this was because it MAY be bottled at different sources. Bummer :hmm:

They quote a typical analysis on the bottle

While it MAY be bottled at different sources actual analysis over time has showed it to be remarkably stable, and close to the 'typical' profile.

User wallybrew has posted the analysis for smartprice on JBK several times IIRC

 

[StevieDS]

May be different in England but over here the smart price water has no analysis on it. However another forum member posted a typical analysis after enquiring, see viewtopic.php?f=31&t=34935.
I can't vouch for the accuracy of this though.

 

[NickW]

I contacted asda the other day and they left a voice message on my phone stating that they can't and won't give me a report on their smart price water, and this was because it MAY be bottled at different sources. Bummer :hmm:

They quote a typical analysis on the bottle

While it MAY be bottled at different sources actual analysis over time has showed it to be remarkably stable, and close to the 'typical' profile.

User wallybrew has posted the analysis for smartprice on JBK several times IIRC

Cheers aleman. Nope, I've never seen an analysis on the bottle, not even a pH

 

[Fore]

Would you believe it, today I received a letter from the water company to say that the water is to be sourced from a different water treatment centre, and the most significant change is that the hardness will more than half. What about that for timing; so chuffed .

 

[gazkilla]

After reading this I thought I'd get a Salifert kit. I got an alkalinity reading 2.96 x 50 =148 CACO3........but I haven't a clue what this means :grin: anybody??

 

[rpt]

It means you can feed it into a water calculator along with the other values from your water report and work out what acids and minerals to add to your mash or boil for the style of beer you're brewing.

 

[gazkilla]

Ok thanks,I found my water supplier was South Staffs water and it came from Burton upon Trent,I knew I moved here for a good reason :)

here's what I put in and it seems I just need some Carbonate Reducing Solution

 

[Aleman]

here's what I put in and it seems I just need some Carbonate Reducing Solution

That just does not add up, If you consider that the majority of alkalinity is in combination with calcium . . .then what is compensating for the sulphate . . .it isn't the residuals for the calcium together with teh sodium and potassium.

Having run it through a different profiler, it does not appear to be way way way out of balance though

I'd bet that the sulphate level is much lower . . . and possibly the calcium level higher.

Too much sulphate for malty beers.

 

[gazkilla]

I've emailed south staffs to give me a detailed report. I just googled Burton Upon Trent water report and rather stupidly just filled in the calculator from http://www.brewerslair.com/index.php?p=brewhouse&d=water&id=&v=&term=1 Only just realising that its a 'how to make your water up to Burton' guide.....I think :) Anyhow I'll await there reply. Thanks anyway,Aleman

 

[gazkilla]

Got a phonecall off South Staffs water today and they gave me the following readings.


Hopefully these look better Aleman :)