- Nov 30, 2017
- Reaction score
I think some people don't get on with that sulphate dryness, myself included. I don't like a lot of sulphate in any beer, but some people seem to love that flavour in their IPAs.In some tests I did going from one end of sulphate to chloride ratio to the other the one with loads of sulphate was horribly dry to the point of being perceived as astringent. It was real sucking a teabag time.
I think I found the typical boundaries from either Palmer or Jamil and they said 5:1 sulphate to chloride is as far as you should reasonable go, so I went to 7:1 and 9:1 to really get a feel for what differences it makes. Going OTT on sulphate is really evident, on calcium chloride it was the opposite and off the top of my head everything from 1:3 to 1:9 just tasted kinda mellow and fine.I think some people don't get on with that sulphate dryness
Expanding upon the mEq acid strength of nominal (or typical) lots of Acidulated Malt:FWIW, I'm tentatively ballparking the pH 5.5 acid strength of typical "Acid Malt" in the vicinity of 0.34 to 0.35 mEq/gram.
Got the Salifert kits you recommend @strange-steve, thanks for what (I think) are idiot proof instructions.@ChrisPDuck I agree with @Argentum, 44 ppm magnesium would give a hardness of about 180 ppm, and that's before you add the calcium. So something is not right.
You could get yourself a Salifert Ca kit to test the calcium for yourself, then you could estimate the magnesium from that.
Bicarbonate can be worked out by multiplying alkalinity as CaCO3 by 1.22 which in your case (assuming it's correct) is 99 ppm bicarbonate.
Cheers Steve, will give that a crack but I guess I'm not too far off...@ChrisPDuck sorry for the delay. It sounds like you've got some very soft water there, I thought mine was soft with 30 ppm alkalinity. To be sure, you could take a litre of water and add 0.25g of sodium bicarbonate to it, stir it in well and then retest the alkalinity. This should increase the alkalinity by about 150 ppm.
yeah I was thinking of going straight in on the phosphoric acid as I also have hard waterMmmm, that's annoying. I was also going to switch to Phosphoric acid as my water is really hard and I have to use a lot of CRS ~ I haven't noticed any odd tastes or anything but I don't half romp through it.
Other than potentially knackering your element, what is the downside of the PA precipitating out the calcium?
The one that my brewshop sells is 75%, is that similar to yours?I use both but in small quantities if I ever do need to use it, remember to put the strength of the phosphoric acid into your water calculations. it comes in various strengths in the home brew shops.
Most pro brewers use phosphoric, but they are using large quantities of water.