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Kjetil S, January 15, 2010
I have no great expertise in chemistry, but 5.2 I tested at 4 brew from half dose to a double dose of all clean-pils malt. All piers showed a pH decrease of approximately 0.1 to 0.2 irrespective of quantity. All samples were cooled to 20C before measurement and were around 5.9. My water has very low alkalinity approximately 20 ppm HCO and otherwise almost free of calcium. I also thought at first that pH paper showed well but alignment with salts and acid malt in Mesken clearly pH reduction to what is intended. The same problem had I with phosphoric acid, was unable to lower the pH of Mesken seems lager food has a huge buffering capacity at 5.2 and phosphoric acid. Maybe there is someone roberto cavalli acqua on the forum with some chemistry expertise that could be explained a little about how 5.2 works, it would be terrific.
I've read a little today and wonder if this has anything with the low calcium level in the water to do. Malt reacts with calcium to lower the pH (painted phosphate), phosphoric acid also reacts with calcium to lower the pH (source How to Brew). Stabilizer 5.2 consisting of phosphates (salts of phosphoric acid), which I then assume reacts with calcium to lower the pH. Quote from New Brewing Lager missing calcium: Causing high mash pH and march react sluggishly roberto cavalli acqua two acidification. There adding more phosphates little help when it appears that calcium is the limit. And now I understand the spontaneous pH reduction I get by adding calcium. It is not so important to the accuracy of the pH paper, I use it just to get a confirmation that there is a change. I know the clean pils malt gives a gorge pH of about 5.9 to 6.1. Adds one Stabilizer 5.2 or phosphoric acid and nothing happens, roberto cavalli acqua then something is wrong. I do not think 5.2 is nonsense, it is a product of a very serious business. I was therefore very surprised when it did not work for me, but they seemed to work for many others. Hope there's someone with a little knowledge of chemistry that can look into this theory. Hope I'm not way out there.
I got a water sample report from the Water and Sewerage Authority in Oslo. Thought it might be of interese for others too. Prøvetakningsdato: 26 / 10.9 Sample Site: Vækerøveien pumping station (water from new Oset) alkalinity 0.889 mmol / l pH 7.73 Ca 9.22 mg / l Na 1.84 mg / l Mg 0.43 mg / l chloride 10.1 mg / l sulfate 2.34 mg / l free CO 2 1.66 mg / l NO2 + NO3 0.149 mg / l carbonate was available. (But that might follow roberto cavalli acqua from the amount of free CO 2?) There were a few other values entered too, but they were verry low and within the limits roberto cavalli acqua they should be. I had attached the report as a pdf if it were not for that it was that you had to apply in writing roberto cavalli acqua if you would pass on it. The table below is from 'Brewing for dummies', showing water composition from some places that are known for their beer. Looks like Pils is most natural for unadjusted Oslo-water, or hur? Burton Munich London Dortmund roberto cavalli acqua Plzeň Calcium 294 75 50 225 7 Carbonate 200 180 160 180 15 Chloride 36 60 60 60 5 Magnesium 00:18 20:40 00:02 2 Sodium 100 60 2 Sulfate 800 120 80 120 5 I measured the pH of my water with an inexpensive 'open type' pH meter from Ebay. It showed pH 7.67, and it is in reasonable accordance with the report I got. When I boiled roberto cavalli acqua water pH rose to 8.93. Is not a chemist, but it may have that I drive out dissolved CO 2 and nitrogen oxides?
You can calculate bikarbonatinnholdet from the value of alkalinity. At the pH values you provide will normally be HCO3- providing alkalinity. roberto cavalli acqua 1 mol HCO3- weighs approximately 61 g, thus you will have a concentration of about 54 mg / l.
For Oslo residents is also a regularly roberto cavalli acqua updated analysis on the web: http://www.vann-and-avlopsetaten.oslo.kommune.no/vannforsyning/nye_osetvann/ From April 2011 to be adjusted calcium level down to "normalt nivå", about 18 mg / L, which is now located at 23-25 mg Ca per L. Should be quite negligible in brewing context.
Yes, agree with Gahr. I would say that calcium is more important than the chlorine ions.
Chlorine past is primarily taste adjustment. Potassium will have about the same effect in small amounts as an equivalent amount of NaCl: the rounds of the flavor and make malt sweetness with prominent. roberto cavalli acqua According roberto cavalli acqua to., My sister is part of Americans obsessed with potassium mineral health these days (or maybe it was last year), so you can join in the wave and replace any necessary and healthy CaCl 2 with unnecessary and healthy KCl and drink more beer for health reasons.
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