Hi All,
We have a sizable problem with what seems to be dissolved iron staining our equipment (HLT, process piping, etc) as well as disrupting magnetic flowmeters, not to mention how much better our beer could get.
Culligan wants to soften the water, stating it's the only way to remove the iron. This will affect the overall water chemistry, which for us on Long Island is pretty perfect for a wide range of beers.
I have heard of aeration iron removal systems where the incoming dissolved iron is oxidized, then filtered out through a membrane and then sand/carbon filter. This would leave the chemistry alone, and remove, iron, chlorine, etc.
Our street psi on cold water is 45-50 at middle of cellar, with max flow rate for mash in/sparge at 40gpm blended.
Does anyone have experience with this type of removal?
Any thoughts would be appreciated. Cheers
We have a sizable problem with what seems to be dissolved iron staining our equipment (HLT, process piping, etc) as well as disrupting magnetic flowmeters, not to mention how much better our beer could get.
Culligan wants to soften the water, stating it's the only way to remove the iron. This will affect the overall water chemistry, which for us on Long Island is pretty perfect for a wide range of beers.
I have heard of aeration iron removal systems where the incoming dissolved iron is oxidized, then filtered out through a membrane and then sand/carbon filter. This would leave the chemistry alone, and remove, iron, chlorine, etc.
Our street psi on cold water is 45-50 at middle of cellar, with max flow rate for mash in/sparge at 40gpm blended.
Does anyone have experience with this type of removal?
Any thoughts would be appreciated. Cheers
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