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Halifax Water Profile

Posted: Thu Feb 23, 2012 2:45 am
by CorneliusAlphonse
I figure now that i'm mostly comfortable with all grain, I should look into water adjustments, as I haven't messed with them before. Got the Halifax water info from here (note: pdf). Plug the values it gives into Beersmith, no problem... until the last value it requests (bicarbonate/HCO3). The Halifax Water report doesn't list this. I used their Hardness as CaCO3 value - is this appropriate?

Additional question - where do I get the things to adjust the water profile? haha. Table salt, epsom salt, and baking powder are no problem, household goods. But I have no idea for chalk, gypsum, and calcium chloride. Not in need of much, so i dont want to buy a big jug of rock climber's chalk

thanks for any tips :cheers2:

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 3:25 am
by KMcK
The Windsor Formation is rich in evaporites. Drive up the 101 until you get near the formation's namesake and look for white rocks.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 7:04 am
by mr x
You can get most of that stuff at noble grape. IIRC, Nash knows a place in Burnside that sells that stuff. I'd like to know the answer to the hardness question myself.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 7:34 am
by mr x
From John Palmer's How to Brew.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 12:04 pm
by CorneliusAlphonse
KMcK wrote:The Windsor Formation is rich in evaporites. Drive up the 101 until you get near the formation's namesake and look for white rocks.
Hah, true. Or I could take a little piece of Gyprock and crumble it in my mash.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 12:07 pm
by LiverDance
Calcium chloride is just pickle crisp - also found at the grocery stores.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 12:15 pm
by CorneliusAlphonse
mr x wrote:From John Palmer's How to Brew.
Ah, okay. So I use the last line in the table, but backwards. multiply alkalinity as CaCO3 by 61/50

since the alkalinity as CaCO3 is 19 for Halifax, that gives me an HCO3 value of 23

Cheers for the help :cheers2: . Actually I think I just skipped the water chemistry of How to Brew, I may go back and at least skim it, haha.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 12:22 pm
by mr x
LiverDance wrote:Calcium chloride is just pickle crisp - also found at the grocery stores.
Yeah, it's in some Superstores with the Mason jars. I think I've seen it at CT too. Small bottle with a green top that says Bernardin on the front.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 5:15 pm
by LiverDance
Do you guys adjust all of your water or just the mash water?

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 5:20 pm
by papercrane
mr x wrote:
LiverDance wrote:Calcium chloride is just pickle crisp - also found at the grocery stores.
Yeah, it's in some Superstores with the Mason jars. I think I've seen it at CT too. Small bottle with a green top that says Bernardin on the front.
I saw it in the Spyrfield CT the last time I was in there. I think it was a month ago or so. It was with all of the canning supplies.

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 5:26 pm
by KMcK
CorneliusAlphonse wrote:Cheers for the help :cheers2: . Actually I think I just skipped the water chemistry of How to Brew, I may go back and at least skim it, haha.
Are you becoming a water god?

Re: Halifax Water Profile

Posted: Thu Feb 23, 2012 5:44 pm
by vgoreham
CorneliusAlphonse wrote:
mr x wrote:From John Palmer's How to Brew.
Ah, okay. So I use the last line in the table, but backwards. multiply alkalinity as CaCO3 by 61/50

since the alkalinity as CaCO3 is 19 for Halifax, that gives me an HCO3 value of 23

Cheers for the help :cheers2: . Actually I think I just skipped the water chemistry of How to Brew, I may go back and at least skim it, haha.
Sounds like you shouldn't have slept through 3451 so many times..

:slap: