HOMEBREW Digest #5662 Mon 22 February 2010

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  Water ("A. J. deLange")
  Re: water (bill keiser)
  Dublin water ("Darrell G. Leavitt")
  Peanut Porter ("Darrell G. Leavitt")
  Post routing changed for a better Digest (Patrick Babcock)

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---------------------------------------------------------------------- Date: Mon, 22 Feb 2010 00:04:25 -0500 From: "A. J. deLange" <ajdel at cox.net> Subject: Water RE: You can remove the temporary hardness. Acidify the water.... Acidification will remove the bicarbonate but not the hardness thus: Ca++ + 2 HCO3- + 2 HAc ---> Ca++ + 2 CO2 + 2 H2O + 2Ac- i.e. the bicarbonate is converted to CO2 and flies off but the calcium remains. What you are effectively doing is replacing each bicarbonate with Ac-, the anion of the acid i.e. changing the temporary hardness to permanent hardness. This could be a good thing to do in, for example, the case where you are trying to brew a Burton style ale with a water with high temporary (carbonate) hardness but low permanent hardness. Neutralizing the bicarb with sulfuric acid would get rid of it, leave the calcium and increase the sulfate - all good things for a Burton ale. It would not be a good way to treat the same water for Bohemian Pilsner as you want low hardness, low bicarbonate (alkalinity) and low sulfate for those beers. To remove hardness, do the opposite: raise the pH. This results in conversion of bicarbonate to carbonate which, as calcium carbonate is quite insoluble will cause it to precipitate. Ca++ + HCO3- + NaOH --> Ca++ + CO3-- + H2O + Na+ --> CaCO3 + Na+ Here I showed lye as the base which results in Na+ ions in the water. A better choice for base is slaked lime Ca++ + Ca(OH)2 + 2HCO3- --> 2CaCO3 + 2H2O because it removes temporary hardness without leaving any acid anion or base cation behind. Lime treatment gives the same result as decarbonation by heating (you don't have to boil - just have a means to sparge out the CO2 such as aeration) Ca++ + 2HCO3- --> CaCO3 + H2O + CO2 Lime treatment is preferred in larger scale operations because it is, plainly, more energy efficient that heating to near boiling or boiling. Note that heating and sparging with air (or steam i.e. boiling) raises the pH by driving CO2 (gaseous form of carbonic acid) out of the solution. Return to table of contents
Date: Mon, 22 Feb 2010 06:25:01 -0500 From: bill keiser <bk2 at sharpstick.org> Subject: Re: water You can buy RO water at pet stores too. They sell it for aquariums. I have my own RO filter under the sink. I used it for several years for wine kits and beer. I had noticed that my batches seemed to not ferment as far as I thought they should. One of the local brew club guys suggested that RO water is TOO pure. I now have an inline charcoal filter on a food grade hose. I haven't noticed the problem since then. Return to table of contents
Date: Mon, 22 Feb 2010 07:04:40 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Dublin water Don; Your numbers all look good for the Dublin water (according to Promash) except that the Bicarbonate (at 118) seems low. Promash puts Dublin water at over 300. Will this have any noticeable effect on the final product? Darrell Return to table of contents
Date: Mon, 22 Feb 2010 13:02:28 -0500 (EST) From: "Darrell G. Leavitt" <leavitdg at plattsburgh.edu> Subject: Peanut Porter Ok, this sounds odd, but if you were to try to make a peanut porter, using "PB-2", the dried peanut powder that has most of the oil pressed out, would you put this into the mash (in hopes of degrading some of the proteins)? Darrell Return to table of contents
Date: Mon, 22 Feb 2010 22:11:36 -0500 From: Patrick Babcock <patrick.babcock at gmail.com> Subject: Post routing changed for a better Digest Greetings, Beerlings! Take me to your lager... OK! Did a little thinkering, then a little tinkering, and have modified how the Digest gets its posting material. What it means to you is that you might get error messages from off-hbd.org sites when posting to the Digest. My expectation is that this will not happen; however, you know how expectations such as that usually turn out :o) It also may mean that some of your posts could get "hung up" off the HBD server until one of the intrepid Janitors shake it loose from a SPAM bucket. What it means to The Digest is that posts will be prescreened off site by a far more powerful SPAM detection algorithm than I have the time, patience, and processing power to implement on the servers here. Hopefully: a better Digest will result. See ya! PB Return to table of contents
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