RE: Prilagođavanje vode za pivarstvo
This post was last modified: 14.08.2013, 06:01 by Svarrogh.
Zavisi od vode. Kalcij se istalozi na dnu lonca kada se prokuha i onda se dekantira voda iznad. Kada sam gledao Mattove profile vode, Ca je postavljen na 0 na onima gdje je prokuhavao vodu. Evo sta sam nasao.
https://sites.google.com/site/brunwater/water-knowledge - 4.2.2 Decarbonation by Boiling
"This process does not reduce the magnesium content since magnesium hydroxide (Mg(OH)2) is much more soluble than chalk in water and the chalk precipitates first, leaving the magnesium with the remaining bicarbonate in the water.
Boiling reduces both bicarbonate (HCO3) and calcium content of the water when performed properly. The practical limit for the process reduces the bicarbonate content to between 60 and 80 ppm, although very good practices can reduce that to as little as 50 ppm. Therefore, the quantity of chalk that can be precipitated will be based on the difference between the starting and ending bicarbonate content. A reasonable assumption is to use an 80 ppm ending bicarbonate concentration since that allows for more error in the process. The ending calcium content for the decarbonated water can be calculated using the following formula: "formula je slika koja je na stranici"
"Boiling: Fortunately there is a very effective, simple, and cheap way to deal with temporarily hard water. If your water is loaded with calcium carbonate, you can reduce the amount by as much as half simply by boiling the water, letting
it sit for a half hour, and then decanting it.
Most compounds become more soluble as they are heated; sugar and salt are two common examples. Calcium carbonate reacts differently. If you heat a calcium carbonate solution, instead of dissolving it will band together and fall to the bottom of the container. This serves you well, because you can simply decant the water off the top and greatly improve your brewing water. Chemists call this an endothermic reaction; you can call it good fortune.
Boiling water also removes chlorine. Chlorine mixed with polyphenols makes nasty, bitter compounds. If you can smell chlorine in your tap water, boil the water. If not, don’t worry about it."
Ovo kaze ajdelange:
It is impossible to have total alkalinity go below zero by boiling water hard/carbonaceous or not. If one adds acid to the water until the pH reaches 4.3, then 50 times the number of milliequivalents of acid required per liter of water is the alkalinity. Thus for your water with alkalinity 273 it would require 253/50 = 5.06 mEq acid per liter. Negative alkalinity is achieved when one continues to add acid at this point. For -193 you would add 193/50 = 3.86 mEq additional (per liter).
What actually happens when hard carbonaceous water is boiled is pretty much anyone's guess. If you plan to use this technique as a matter of course I would definitely invest in a hardness test kit of the type that gives calcium and total or magnesium and total hardness and an alkalinity test kit (
www.hach.com) so that you will know what really happens. A rule of thumb is that alkalinity or hardness, whichever is limiting, can be taken down to about 1 mEq/L (50 ppm as CaCO3). Assuming this to be the case and taking calcium down to about 1 mEq/L would drop about half the alkalinity so you would have alkalinity of about 130, calcium at about 19.3 mg/L and Mg at about 28. RA would be 100 down from 212. If diluted 1 + 1 with RO water alkalinity drops to 65, calcium to 9.6, magnesium to 14 and RA to 50.
Ovo je bio profil vode za kojeg su ga pitali. Znaci Ca sa 60 padne na 19.3
Na: 24 ppm
Ca: 60 ppm
Mg: 39 ppm
Sulfate (SO4-s): 15 on the report = 45 for brewing use
Cl: 21ppm
Bicarbonate: HCO3 333
Total Alkalinity CaCO3: 273
Total Hardness CaCO3: 313
pH: 7.8
http://www.homebrewersassociation.org/fo...pic=5792.0
Mislio sam da doda zlicu gipsa kod ukomljavanje, ne za vrijeme kuhanja. U pravu si za dodavanje krede za vrijeme kuhanja jer ubrzava proces.
