I've a lot of technical brewing books lately. I'm having trouble understanding the (chemistry) {science} information, especially this chart from "The Practical Brewer" about mineral concentrations and sachrification time:
(pg. 34)
Ca 79 166 83 207
Mg 18 39 16 3
Na 2 13 26 24
SO4 7 217 223 282
HCO3 319 396 51 136
Cl 3 38 40 127
Sac Time 75 60 15 10
Sorry for the potato format, but I have questions. Can someone elaborate on what is happening here or if this is even real?
The book says from distilled water with added minerals and so I've tried to figure the ph of each with brewers friend and can't. Maybe someone could plug this into another water database and give a definitive answer on how you can fully saccriphy in 10 mins.
My own observations seem to suggest:
If quiker sacc and better extract and atten. are the goal then,
Low HCO and High SO4.... but not necessarily high sulfite to choride ratio... but at least 2:1. but please, enlighten me.
(pg. 34)
Ca 79 166 83 207
Mg 18 39 16 3
Na 2 13 26 24
SO4 7 217 223 282
HCO3 319 396 51 136
Cl 3 38 40 127
Sac Time 75 60 15 10
Sorry for the potato format, but I have questions. Can someone elaborate on what is happening here or if this is even real?
The book says from distilled water with added minerals and so I've tried to figure the ph of each with brewers friend and can't. Maybe someone could plug this into another water database and give a definitive answer on how you can fully saccriphy in 10 mins.
My own observations seem to suggest:
If quiker sacc and better extract and atten. are the goal then,
Low HCO and High SO4.... but not necessarily high sulfite to choride ratio... but at least 2:1. but please, enlighten me.