Halifax Water Profile

[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

[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.

[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.

[mr x]

From John Palmer's How to Brew.

[CorneliusAlphonse]

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.

[LiverDance]

Calcium chloride is just pickle crisp - also found at the grocery stores.

[CorneliusAlphonse]

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

[mr x]

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.

[LiverDance]

Do you guys adjust all of your water or just the mash water?

[papercrane]

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.

[KMcK]

Cheers for the help . 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?

[vgoreham]

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 . 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..