Fellow Probrewers,
I need some advice as to a specific strategy on how to tackle our highly alkaline water. I know every water profile is different so before I go into what I’m thinking as of right now, here’s the results I received yesterday that are relevant to this discussion.
Inorganics mg/L
Total Alkalinity as CaCO3 260
Bicarbonate Alkalinity as HCO3 310
Carbonate Alkalinity as CO3 ND
Hydroxide Alkalinity as OH ND
Chloride 9.8
Hardness (Total) 280
pH 7.0
Sulfate as SO4 11
Total Dissolved Solids 330
Metals - Totals mg/L
Calcium 27
Magnesium 52
Potassium 1.7
Sodium 9.6
I’d like to produce a full spectrum of ales and have only produced one test batch with this water, which is fermenting as we speak. I didn’t test the pH of the mash, but I will on the next one. The level of extraction seemed to be just fine. The glaring issue I see is the Bicarbonate levels with a lack of Ca ions to balance it out. There’s already enough Mg in the water, hopefully not too much to give any harsh bitterness. My questions are:
1) Do you think these results will require a means of treatment other than appropriately balanced additions of gypsum and calcium chloride (Given the low amounts of Chloride and Sulfate in the water currently and keeping those levels below 100 ppm respectively) to get the alkalinity down?
2) Do you think this level of temporary hardness will be a significant problem for scaling?
3) If so I was thinking that nanofiltration (I saw this mentioned in previous posts) would be the best way to go given it’s ability to remove molecules like bicarbonate, but allowing the smaller metal ions to remain. I also read it has a higher efficiency and lower cost than Reverse Osmosis. We have a 5 bbl system on it’s way in a couple months and already have a 1500 gallon water holding tank, as we are on a well in a rural area.
Does anyone have a ballpark idea of what an appropriately sized nanofiltration system or RO system costs to install? How much to maintain on a monthly basis?
I think my main concerns are the ability to get he mash pH somewhere in the mid 5’s when I need to, the build up of deposits in our pipes, hot liquor tank, heat exchanger etc., and the ability to produce lighter SRM beers. I know you can boil the water first, but that’s not very cost efficient or “green” for that matter. I also know that I can add lactic or phosphoric acid to bring down the pH if necessary as well, but I only want to do that if absolutely necessary and that won’t solve the potential scaling issue. I can use acid cycles on all the brewing equipment to combat that part of it, but the pipes leading up to it may still be a problem. I’m not looking to have the softest water in the world, just be able to make a variety of great ales without having to spend a ton of dough to get there.
Other than this bicarbonate issue, the water looks pretty good right? Sort of a blank canvas really.
Thanks All,
Justin
I need some advice as to a specific strategy on how to tackle our highly alkaline water. I know every water profile is different so before I go into what I’m thinking as of right now, here’s the results I received yesterday that are relevant to this discussion.
Inorganics mg/L
Total Alkalinity as CaCO3 260
Bicarbonate Alkalinity as HCO3 310
Carbonate Alkalinity as CO3 ND
Hydroxide Alkalinity as OH ND
Chloride 9.8
Hardness (Total) 280
pH 7.0
Sulfate as SO4 11
Total Dissolved Solids 330
Metals - Totals mg/L
Calcium 27
Magnesium 52
Potassium 1.7
Sodium 9.6
I’d like to produce a full spectrum of ales and have only produced one test batch with this water, which is fermenting as we speak. I didn’t test the pH of the mash, but I will on the next one. The level of extraction seemed to be just fine. The glaring issue I see is the Bicarbonate levels with a lack of Ca ions to balance it out. There’s already enough Mg in the water, hopefully not too much to give any harsh bitterness. My questions are:
1) Do you think these results will require a means of treatment other than appropriately balanced additions of gypsum and calcium chloride (Given the low amounts of Chloride and Sulfate in the water currently and keeping those levels below 100 ppm respectively) to get the alkalinity down?
2) Do you think this level of temporary hardness will be a significant problem for scaling?
3) If so I was thinking that nanofiltration (I saw this mentioned in previous posts) would be the best way to go given it’s ability to remove molecules like bicarbonate, but allowing the smaller metal ions to remain. I also read it has a higher efficiency and lower cost than Reverse Osmosis. We have a 5 bbl system on it’s way in a couple months and already have a 1500 gallon water holding tank, as we are on a well in a rural area.
Does anyone have a ballpark idea of what an appropriately sized nanofiltration system or RO system costs to install? How much to maintain on a monthly basis?
I think my main concerns are the ability to get he mash pH somewhere in the mid 5’s when I need to, the build up of deposits in our pipes, hot liquor tank, heat exchanger etc., and the ability to produce lighter SRM beers. I know you can boil the water first, but that’s not very cost efficient or “green” for that matter. I also know that I can add lactic or phosphoric acid to bring down the pH if necessary as well, but I only want to do that if absolutely necessary and that won’t solve the potential scaling issue. I can use acid cycles on all the brewing equipment to combat that part of it, but the pipes leading up to it may still be a problem. I’m not looking to have the softest water in the world, just be able to make a variety of great ales without having to spend a ton of dough to get there.
Other than this bicarbonate issue, the water looks pretty good right? Sort of a blank canvas really.
Thanks All,
Justin
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