BVC - Re: hist-brewing: Water Chemistry

John Dooley isabella at eagnet.com
Thu Jan 13 02:08:07 PST 2000


acidify the water, basically you boil the hell out of it and let it rest.
Noonan is the only good source i know. Buy the brewers handbook by Noonan
and you will be satisfied.
john Dooley
----- Original Message -----
From: <OxladeMac at aol.com>
To: <bvc at ansteorra.org>; <hist-brewing at pbm.com>; <SCA-dist2 at onelist.com>
Sent: Wednesday, January 12, 2000 11:08 PM
Subject: hist-brewing: Water Chemistry


> Are there any chemists or advanced brewers out there that could field a
> question on water chemistry adjustment?  I'm trying to adjust my tap water
to
> more closely match London's supply for a recreation effort I'm about to
> embark on.  My city's water supply is OK in most areas, but it seems to
have
> unusually high concentrations of sodium and cloride ions in it.
>
> I've got Greg Noonan's book _Brewing_Lager_Beer_, and have read other
stuff
> on adjusting chemistry.  They all talk about how to make additions, and
how
> to precipitate out things like excessive CO3, but not how to get rid of
> excess ions like Sodium and Cloride.
>
> Anyone have any ideas how to do this?
>
> Hopefully, the columns in the e-mail stay in line so you can read the
chart
> below:
> City            Ca++    CO3--   Cl- Mg++    Na+ SO4-    HardnessTDS
> Pilsen          7       15      5   2       2       5       30      35
> Munich          75      150     2   18      2       10      250     275
> Vienna          200     120     12  60      8       125     750     850
> Dortmund        225     180     60  40      60      120     750     1000
> Dublin          120     125     20  5       12      55      300     350
> Yorkshire       100     150     30  15      25      65      275     400
> Edinburgh       120     225     65  25      55      140     350     650
> Burton          275     260     35  40      25      450     1100    875
> London          90      125     20  5       15      40      235     300
> Stillwater, OK  75      40      296 64      279     116     140     456
>
> pH of the city supply is also quite high - 8.25.
>
> I obtained the ion concentrations for Stillwater from the chemistry lab at
my
> company.  I have several water analyses stretching from present back into
the
> late 80's.  The concentrations of various ions is relatively constant, so
I'm
> pretty sure that this isn't just a blip.
>
> Thanks in advance for any help.  If any of you are going to be at Gulf
Wars,
> I'll give you a six pack for any help you can give me!
>
> Ox
>
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