StillSmart

Re: ph levels.

2014-11-23T17:29:17+00:00

Thank you for your patience and attention in this matter.
It will be some time before I do any more washes so I will do some more reading before then
Meanwhile, I will get some CRS and DLS in stock in preperation.

Statistics: Posted by Toper — Sun Nov 23, 2014 5:29 pm

Re: ph levels.

2014-11-23T15:30:12+00:00

100mg/l =100ppm and at this level I would consider it a problem to be fixed as the max CaCO3 level for my distillers beer would be in the range 30-50ppm. It's not high enough to stall an AG wash but it will interfere with maximum conversion and fermentation.

AM

Statistics: Posted by Almanac — Sun Nov 23, 2014 3:30 pm

Re: ph levels.

2014-11-23T14:52:43+00:00

After some searching, on another page of my Water Suppliers Web Site, I found the following:

On yet another page, under my post code, I was informed that the water for my vicinity was classed as Moderately Soft'

According to their conversion table therefore, the Calcium Carbonate in my water runs between 50 – 100mg/l

Is this level of Calcium Carbonate anything to worry about?

Statistics: Posted by Toper — Sun Nov 23, 2014 2:52 pm

Re: ph levels.

2014-11-23T13:42:34+00:00

Not at all, in fact.

In brewing we may be concerned with three substances that fall within the Calcium family.
Calcium Corbonate - CaCO3 - Bad

Calcium Sulphate - CaSO4 - Good

Calcium Chloride - CaCl2 - Good, will help enhance the Malt flavour from the grain.

Hope this helps some.

AM

Statistics: Posted by Almanac — Sun Nov 23, 2014 1:42 pm

Re: ph levels.

2014-11-23T12:24:09+00:00

I noticed, whilest browing previous posts that some members experience difficulty in obtaining an analysis from their Supplier.
I had searched on line a number of time, without luck/success.
However, on reading the previous posting, I copied and pasted CaCO3 alongside the name of my water supplier into Google Search, within three clicks I had it, what appears to be a full analysis.
Reading through it though, in fact the very first item is Calcium
There is no differentiation as to forms of Calcium.

I am told:
Calcium Typical Value: 27.6375 Untits: mg Ca/l

I'm not sure how much this helps me.

Statistics: Posted by Toper — Sun Nov 23, 2014 12:24 pm

Re: ph levels.

2014-11-23T08:30:27+00:00

pH is just one element that Brewers should be conscious of and control. The level of CaCO3 is important too and the target level of this depends on the type of wash as indicated in the Guide. Most important of all is the level of and type of good Calcium in the brewing water.

I test my water supply each month because it only takes a few minutes. Mostly the reading is the same and I treat my brew water with CRS in 25lt drums in advance of mash day just for my own convenience. On mash day I add the DLS, half to the dry grain and half to the hot mash in my grain converter which I just re-acquired from a man I sold it to but who never used it

Having said all that, many people never test their water and carry on quite happily with acceptable results that they are happy with.

AM

Statistics: Posted by Almanac — Sun Nov 23, 2014 8:30 am

Re: ph levels.

2014-11-22T11:57:44+00:00

I thank you for that link. I had seen it when browsing through previous postings but, when I wanted it, was unable to find it.

However, being myself surprised at the alkalinity level, I used testing strips from an API Aquarium Test pack. This showed a ph reading, by colour, of about 7. The Carbonate Hardness colour indicated about 40ppm, whilst the General Hardness reading showed as 0/30 ppm.
Matching the colours is a matter of judgement.

On seeing these results, I used the Calibrating Solutions to re-calibrate the ph Meter.

I now get a reading of 7.2 This, I think, brings it more into the neutral zone?

The ingredients for a malt wash would themselves lower the ph levels I understand, bringing the wash down to a more acidic level?

It was ,in fact, having previously seen the document you posted, that drew my interest to this matter of water quality and its possible beneficial or, harmful effects.

Given the corrected reading, do you think I need to take any remedial action of any sort?

Statistics: Posted by Toper — Sat Nov 22, 2014 11:57 am

Re: ph levels.

2014-11-22T08:55:39+00:00

Short answer, Yes! that level of alkalinity can kill yeast cells. Ideally you want the pH around 5.2 - 5.5 for a high alcohol grain ferment. Your problem is too much CaCO3 or Calcium Carbonate in your water supply.

I recently posted a guide to Water Treatment which would appear to apply particularly to your situation. viewtopic.php?f=2&t=3240&start=15

This will solve your probs

AM

Statistics: Posted by Almanac — Sat Nov 22, 2014 8:55 am

ph levels.

2014-11-21T12:31:34+00:00

I recentky tested my mains water with a digital ph meter. The reading was 8.3/4.
Should I take steps to reduce the alkalinity when making up a malt wash and, is so, before or after making up the wash?

Statistics: Posted by Toper — Fri Nov 21, 2014 12:31 pm