Hi Folks,
We have a new brewery project going on and we are facing a hard water problem. Here are some of the water specs Calcium 125 ppm, Magnesium 64 ppm, Sulfate 25 ppm, Sodium 25 ppm, TDS 250, GPG 15. Our Softener guy says that the sodium added to lower the hardness with take us up to 225 ppm sodium but drop everything else down. But from my understanding this sodium level is way to high for brewing? So softening doesn’t seem to be the answer. My concern with the hardness is not so much flavor but more with scaling in the Hot Liquor tank and in our kettle and for that matter our fermenters. The obvious choice or not would be reverse osmosis but at this time it is not in our budget though is a consideration down the line. My question is how are those of you with hard water treating it? If you are not treating it what methods are you using to remove scale from the tanks? Thanks in advance for the help.
Beau
We have a new brewery project going on and we are facing a hard water problem. Here are some of the water specs Calcium 125 ppm, Magnesium 64 ppm, Sulfate 25 ppm, Sodium 25 ppm, TDS 250, GPG 15. Our Softener guy says that the sodium added to lower the hardness with take us up to 225 ppm sodium but drop everything else down. But from my understanding this sodium level is way to high for brewing? So softening doesn’t seem to be the answer. My concern with the hardness is not so much flavor but more with scaling in the Hot Liquor tank and in our kettle and for that matter our fermenters. The obvious choice or not would be reverse osmosis but at this time it is not in our budget though is a consideration down the line. My question is how are those of you with hard water treating it? If you are not treating it what methods are you using to remove scale from the tanks? Thanks in advance for the help.
Beau
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