---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


Contents:
  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)


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3400
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. THank you

 
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


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

---