Lecterfan
Yeast, unleashed in the East...
- Joined
- 15/8/10
- Messages
- 2,062
- Reaction score
- 333
Hello water gurus.
If I am reading p. 427 of Palmer and Kaminski's "Water" correctly, then I need to use 9mg/l of potassium metabisulfite to treat water that has 3mg/l of chloramine in it?
I've been advised by the water authority that it leaves the plant at that rate and is reduced down to roughly 2mg/l by the time it gets to my suburb, but as I understand it, treating for 3mg/l is safe and has no obvious detrimental effecs.
Futher, if my primitve understanding is correct, then the only thing I need to watch is the residual (don't know if that is the correct word in this context) sulphates, as in my early days of brewing I made some horrid beers with excess sulphates, so I will need to take that into account when brewing darker and/or malt driven beers.
The last water report for my region showed 34mg/l sulphate and 43mg/l chloride, so a few extra mg/l of either/both should be fine for general light-darkish ales etc. (apparently it adds 2.7 mg/l sulphate and 1 mg/l of chloride, so negligible effects).
Any helpful comments/reassurances/corrections?
Cheers,
LF.
Edit: tried to attach screen shot of text - didn't work.
If I am reading p. 427 of Palmer and Kaminski's "Water" correctly, then I need to use 9mg/l of potassium metabisulfite to treat water that has 3mg/l of chloramine in it?
I've been advised by the water authority that it leaves the plant at that rate and is reduced down to roughly 2mg/l by the time it gets to my suburb, but as I understand it, treating for 3mg/l is safe and has no obvious detrimental effecs.
Futher, if my primitve understanding is correct, then the only thing I need to watch is the residual (don't know if that is the correct word in this context) sulphates, as in my early days of brewing I made some horrid beers with excess sulphates, so I will need to take that into account when brewing darker and/or malt driven beers.
The last water report for my region showed 34mg/l sulphate and 43mg/l chloride, so a few extra mg/l of either/both should be fine for general light-darkish ales etc. (apparently it adds 2.7 mg/l sulphate and 1 mg/l of chloride, so negligible effects).
Any helpful comments/reassurances/corrections?
Cheers,
LF.
Edit: tried to attach screen shot of text - didn't work.