ThatGuyRyan
Well-Known Member
so for the ez spread sheet when I add lets say .5 grams to the mash it then adds .5 or so the the boil underneath. So am I correct in thinking that I need a total of 1 gram split between the two?
so for the ez spread sheet when I add lets say .5 grams to the mash it then adds .5 or so the the boil underneath. So am I correct in thinking that I need a total of 1 gram split between the two?
I went back and tried to find out why my water report was so out of whack. The report does not say -S or -N for sulphate/nitrate but once I muliplied the numbers in the report by 3 and 4.43 respectively...bam...a green 1.01 block. I can't be sure that's it but it sure points in that direction. Very nice tool to have. I hope 17 ppm nitrate isn't excessive.It did tell me that the water report for the bottled water I use is way unbalanced as-is which is good to know. Maybe that's why my mash pH is always higher than TH's calculator predicts (although this weekend it was damn close).
Just noticed this response, thanks. This was a report straight from a bottled water company. The Nitrate was 4 on the report. Any ideas how to get this water report more balanced (it's ~1.2 Cation/Anion ratio as-is)?I have doubts that the sulfate or nitrate were the culprits if the lab didn't indicate that they were reported in 'SO4-S' or 'NO3-N' units. If they indicated SO4 or NO3, then the original values were probably correct. If this was a Ward Labs report, then your revision to the concentrations should be OK.
17 ppm NO3 is high. 10 ppm is the recommended limit for NO3 in drinking water.
It definitely says Bicarbonate (the word). I guess I had the relationship bassackwards, I thought my alkalinity as CaCO3 was 115 (that's what I get on the water Input page as well).Did the company tell you the bicarbonate concentration or the alkalinity? In addition, they may have reported the bicarbonate (as CaCO3). Any of these discrepancies would cause you to input too low a HCO3 concentration.
To convert the concentration of bicarbonate that has been reported (as CaCO3) to straight HCO3 concentration, it is multiplied by 1.22. That would bring the HCO3 to about 170 ppm and the water balances acceptably.
You will need to assess if the information from the water company may have that difference.
PS: The next version of Bru'n Water includes a units conversion calculator to allow the brewer to quickly make these investigations.
Has anyone used Palmer's Pilsen Water Profile for a Bohemian Pils? I recently heard him on Brew Strong say that you need 50ppm Ca for the yeast to Flocculate and his profile has Pilsen at 10ppm. I was about to do a pils and was going to use his water profile for the recipe and now I am afraid it will not flocculate. Any feedback is appreciated. Thanks!
One thing I noticed when I got religion on mash pH control is that low mash pH seems to speed clarification.
Why is there so much discrepancy between these spreadsheets? Palmer's says for me to add to RO water for a 3.3 srm (cream ale) 2.5 g CaCl and 2.5g of epsom.
Ez water 8 g of each?
Saq 4.7 g of each?
Also, do you add the additions that dont go into the mash into the boil or the sparge?
Palmer and Jamil in the waterganza podcast were saying something about adding it to the boil because....i cant remember....blah blah
I feel your pain. I have been pulling out handful's of hair trying to figure this out too. I even have tried brewsmiths water calc in version 2. That doesnt take into account grist or SRM! I am going to go with the water primer by Ajdelange. Its simple and easy to figure, take a look.
https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/
ajdelange said:Unfortunately, it's not a complete report. It tells you that the calcium ion content is (average) 20*84/50 and that the magnesium ion content is (average) 12.15*(136 - 84)/50 but it does not tell whether any sodium or potassium is present nor does it say anything about the negative ions (chloride, sulfate, bicarbonate) which must be present to balance the positive charges on the calcium and magnesium. You will have to either call them up and ask for the additional data (which they will have) or send a sample off to Ward Labs for analysis.
i have a copy of my water profile but i have no idea what im looking at. can some one tell me what numbers i need so i can enter them in beersmith
http://www.cityofelgin.org/index.aspx?NID=443
Anyone have a fairly recent profile of city water in Duluth Minnesota (Lake Superior H20)? I've found something on the city website but it's pretty basic. I'll get a sample tested if need be but I thought I'd check in with the brew-a-nistas before shelling out the $$$ (I'm a cheap mutha!).
Here is something you may want to try: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculatori have a copy of my water profile but i have no idea what im looking at. can some one tell me what numbers i need so i can enter them in beersmith
http://www.cityofelgin.org/index.aspx?NID=443
Enter your email address to join: