Hello Everyone,
As some people know (and some more than others) My email skills are pretty dang bad, I apologize. So I want to clarify for this Saturday and new media events.
MHBA BOS Event is this Saturday at MN State Fair at the State Fair Grounds in front of the Creative Activities/Education building on the outdoor stage. Time, is 10am to 2pm. BOs will start fairly soon after. Robert G. is doing our brewing demo. (Thanks, Robert) Also, I have enough ticketed volunteers to help the brewer, handing out club brochures, homebrew store catalogs and just talk to thousands of people about brewing but...
If you plan on being at the State Fair anyways for any of the days listed below. I encourage you to come and support us and the homebrewing hobby!
Here a list of media days for all homebrewers:
Friday, August 25th
AM1500 KSTP
during Garage Logic with Joe Soucheray
3:30pm - 4pm
Saturday, August 26th
Our BOS show day from 10-2 AND....
1280AM Patriot Radio interview
(time TBA)
Monday, August 28th
WCCO Channel 4 during the 6pm NEWS
Interview the BOS winner!!
Any questions or please call or email. Thanks everyone.
Regards,
Sean Hewitt
Minnesota State Fair Homebrew Competition Organizer
FYI -
_____
From: Michael Weil [mailto:travel@magichappens.com]
Sent: Tuesday, August 22, 2006 11:22 AM
Subject: 2007 Alaska Brew Cruise
Importance: High
This e-mail is being sent to see if there is enough interest to do this Brew
Cruise in 2007. If not, it will not be offered in 2007.
Don't Miss Out on The Ultimate Beer Experience in 2007
Our Eighth All About Beer Magazine Brew Cruise Sailing through Alaska
A 7-night Gulf of Alaska Cruise through the Inside Passage from Seward,
Alaska to Vancouver:
Friday to Friday cruise: June 29 - July 6, 2007
(with optional pre & post cruise nights in Alaska and/or Vancouver).
Join us for seven days of beer culture, in a region of unique natural
beauty...
* Experience the unique world of beer from Alaska to Vancouver.
* Savor hard-to-find regional beer.
* Master new beer facts at tastings and presentations.
* Meet your fellow beer cruisers at a beer reception as we sail from
Seward, AK.
* Visit small micro breweries.
* Cruise the spectacular Inside Passage to Vancouver.
* Luxuriate in Celebrity Cruises world class service on the Summit.
* Experience breathtaking views and natural wonders of Alaska.
* Visit Skagway, the heart of the Gold Rush Country and great beer!
* View Hubbard Glacier, the largest tidewater glacier in North
America.
* Stop in Ketchikan, salmon capital of the world.
* View whales in Icy Strait Point.
Participate in optional beer cruise exclusive excursions in: Anchorage,
Seward (the Kenai Peninsula), Haines, Juneau, and Vancouver
7 - Night Southbound Cruise Itinerary Day/Date/Port/Arrive/Depart
Friday 6/29/2007 Seward, Alaska 9pm
Saturday 6/30/2007 Hubbard Glacier (cruising) 2pm-6pm
Sunday 7/1/2007 Juneau, Alaska 8am-8pm
Monday 7/2/2007 Skagway, Alaska 7am-8:30pm
Tuesday 7/3/2007 Icy Strait Point, Alaska 7am-4pm
Wednesday 7/4/2007 Ketchikan, Alaska 9am-6pm
Thursday 7/5/2007 Inside Passage (cruising)
Friday 7/6/2007 Vancouver, BC, Canada 9am
Pricing: Category / Prices Per Person / Based on Double Occupancy
-----------------------------------------
Sky Suite
Deck 6: 251 sq. ft. with 57 sq. ft. balcony $3670
Concierge Class
Decks 8, 9: 191 sq. ft. with 41 sq. ft. balcony $2470
Ocean View Stateroom
Deck 2: 170 sq. ft. $1830
Inside Stateroom
Decks 7, 8 and 9: 170 sq. ft. $1450
Ship Facts: Celebrity Cruise's Summit / Occupancy: 2,034 passengers /
Tonnage: 91,000 / Length 965 ft. / Beam 105.6 ft. / Cruising Speed: 24 knots
/ Maiden Voyage: Oct 1, 2001
Prices are subject to change until deposited.
To book or for more information contact:
Michael Weil
Magic Happens Travel & Cruises
1020 Southhill Dr. Suite 140
Cary, NC 27513
919-678-9800 / 800-824-4968
travel(a)magichappens.com
www.magichappens.com <http://www.magichappens.com/>
Included in the price of the cruise: accommodations, all meals, the fitness
center, entertainment, most activities on board the ship, all special ALL
ABOUT BEER on-board events (see below), and all port fees and taxes.
Optional events include: Anchorage Pub Crawl, Kenai Fjords Resurrection Bay
Cruise, Skagway/Haines Brewery Tour, Juneau Alaska Beer Company excursion
and a Vancouver Pub Crawl.
Six (Included) All About Beer Events on the ship: Welcome Beer Reception,
and the following
Seminars / Tastings: Beer 101, The History of Beer, Food & Beer, So Many
IPA's and a BIG Beer Tasting (to knock your socks off).
Space is limited to 50 staterooms. Don't wait...call now to book your
stateroom!
Deposit of $250 per person due at time of reservation. Prices and space only
guaranteed through February 26, 2007 - Final Payment due March 29, 2007.
Note: To maximize your Beer Experience plan to arrive in Anchorage no later
than Wednesday June 27th to participate in the optional events in Anchorage
and Seward.
NOTE: Do not make any air reservations as this group is not yet guaranteed
to sail unless, we have at least 20 cabins booked for the beer cruise.
BOOK A CABIN AND RECEIVE A COMPLIMENTARY
ONE YEAR SUBSCRIPTION TO ALL ABOUT BEER MAGAZINE
If you would like to see pictures on line of our past All About Beer
Cruises, please send an e-mail to:
beer(a)magichappens.com and we will e-mail you a link to our photo albums.
PS...IF YOU HAVEN'T READ THIS TESTIMONIAL BY ONE OF OUR PAST ALASKA
CRUISERS. PLEASE DO SO. It is quite humorous...
From: Gordon Haney
Sent: Wednesday, August 06, 2003 1:42 PM
Subject: Boring Alaska Beer Cruise saga
Hello All,
Just wanted to send a few words about our Alaskan beer cruise last week,
because it was really tops, at least the part I can remember.LaDon tells me
there was also some good scenery, which may or may not
have been true.
Anyhow, we were on Royal Caribbean, the Radiance of the Seas, the best
cruise ship I've ever been on. It was a 7-day cruise, starting and ending in
Vancouver, with stops in Juneau, Skagway, and Ketchikan. We had beer
tastings on board ship, and tours which included pubs and breweries. Also,
select micro brews were available for the beer tour group at the ship's bars
and in the dining room.
The tour group included a beer "expert", and also the editor of "All About
Beer" magazine, as well as a bunch of us sophisticated users. The users
included home brewers, the 2002 "Beer Drinker of the Year"
runner-up, a family who had just bought a brewery in Oregon, and some plain
old beer-slammers. The guy who set up the tour also accompanied us and acted
as director. In addition to the special beer-related tours he had for our
group, there were a number of standard tours available as alternatives. Our
group was about 40 of the 2000-plus passengers.
The beers involved ranged the full gamut from lighter pilsners to
full-bodied barley wines, all quality products which were in more than ample
supply (if you get my drift...).
Some details:
-As soon as we boarded, there was a get-acquainted and tasting party, which
was great, because a beer is wonderful after going through the boarding
process. Since we were still in port, there were brewery
reps there with their products. The reps got off when the ship sailed, but
not the products.
-First stop was Juneau, a nice little town where we saw a salmon hatchery
(unbelievable numbers of salmon), a glacier, and the Alaskan Brewing
Company, where we had a great tasting and tour, and a lot of
good food. There was a lot of good salmon available on this tour in various
forms, and, like all other foods, it goes great with beer. I was surprised
to learn that realty prices are high in Juneau, because it's the capital and
there's not much space between the shore and the mountains, and also
surprised to learn that the town is landlocked-no way out except boat or
plane or really long cold swim. Possibly you could hike out if you were in
good shape and had Cherney with you to handle the bears.
-Next we hit Skagway, also landlocked, a nice little town with a main street
of tourist shops. We took a side trip up a fjord to the tiny nearby town of
Haines/Fort Seward. The fjord is a great place to see wildlife, and we got
to see a group of 5 humpback whales. (At least it looked like 5 to me, but
it may have only been one, since this was after the beer tasting.) Haines is
a neat little town with a few hundred inhabitants, each of whom has some
useful skill which enables them to earn a living. They don't have (or need)
any lawyers, certified public accountants, Lockheed Martin Build
Coordinators, or golf instructors. The lack of a hospital means you have to
get to Juneau if you're injured or pregnant, which is a really long time to
bite on a stick or hold a bandaid in place. Our tour guide's wife was
expecting, so they have to go to Juneau, get an apartment, and wait for the
big event. They actually get government funding to help with this. Anyhow,
back to Haines- this is the town where "White Fang" was filmed, and they
still have the movie town set buildings there. In fact, they are now used as
businesses, including the Haines Brewery. Imagine the effect on this little
town when a whole movie crew hit town and spent a number of months there.
Most of the locals appear in the film as extras. The famous Haines Brewery
produces about 80 barrels a year, as much as Alaska Brewing does on one
night shift.(Alaska Brewing in turn produces less than one per cent of, say,
Molson). The Haines beers were very good, including a spruce ale which I
hadn't seen before. The brewmaster was a laid-back dude from the Woodstock
era who really enjoyed his work. I think his second job may have been
tending a few acres of hippy lettuce back in the country...Haines actually
has a road out of it, unlike our other stops, but it's a long way to, well,
anywhere.
-Next, the ship cruised up to Hubbard Glacier and stayed awhile. Got some
nice pictures there, really an awesome sight. No beer there, so that's
enough about the goddam glacier....
-Last stop was Ketchikan, which is (guess what) landlocked. Mostly tourist
trap places, but found a really good local brewpub, which saved the day.
(Like, we really needed more beer at this point, right?)
-Too many beers to list here, but my favorite, at least for a tee shirt,
would have to be Glacier Brewhouse's "Big Woody" Imperial stout, named of
course for the cask-stored wood overtones in the flavor. Honorable mention
to Paddywack IPA, Alaskan Smoked Porter, and Sockeye Red Ale. Also tried
some Sam Adams Utopia, which is a heavy duty barleywine about like port
wine. Comes in a great little cask/decanter, which my son Evan won in the
raffle. Even empty it's neat.
I learned (and re-learned) a lot about beer and home brewing on this trip,
plus the cruise was off the meter. The tour company is setting up another
next year out of Seattle, plus a an eastern version out of Boston to Maine,
Halifax and Nova Scotia. I'm hoping we can make both. The change to Seattle
will provide access to some new brews and places, plus there's a whole bunch
of Alaska tours we didn't take this time. Check out
<http://www.magichappens.com/> www.magichappens.com for tour info, or just
say "Alaska" to LaDon. I recommend these tours highly. Having the tour group
gave us some instant friends, and having some good friends along would
really make it nice. Believe it or not, I didn't gain any weight on this
run. I think if you eat in the dining room where you
don't have the option of creating a gigantic heaping platter, you come out
OK.
cheers/g
------------------------
FYI - contact Eric directly if you want some free homegrown Cascade hops!
FRESH-HOPPING season is upon us!
- Al
----- Forwarded by Allan V Boyce/MN/USB on 08/23/2006 12:37 PM -----
"Eric Olson" <eolson(a)centennialmtg.com>
08/23/2006 11:28 AM
To
cc
Subject
Our Cascade hops
Al -
Do you think any of the home brewers would be interested in our Cascade
hops?
If so, could you post that we have a bunch available? All the brewer
has to do is come over and get 'em.
Later,
Eric (and Kim)
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Here's the invitation for the FOAM cup in Oklahoma. As a reminder, the FOAM
Cup is one in a series of seven qualifying competitions for the High Plains
Brewer of the Year competition. Our contest, the Upper Mississippi
Mash-Out, is the first contest in that series.
I encourage everyone to enter!
- Al
-----Original Message-----
From: philosopher(a)alemakers.com [mailto:philosopher@alemakers.com]
Sent: Tuesday, August 22, 2006 9:16 AM
Subject: FOAM Cup 2006
Greetings fellow homebrewer,
You are receiving this message because you entered the FOAM Cup homebrew
competition last year. Well, it?s that time of year again and the Fellowship
of Oklahoma Ale Makers would love to judge more of your great homebrew.
This year we will have more BJCP tested judges than ever before. The
2006 prize list is better than ever too. Get the rules and all of the
information on line at www.alemakers.com. Our on-line registration system is
up and running now and it is easier than ever this year; just click on the
FOAM Cup link and go from there. The entry window is September 1-15, 2006.
We will judge September 22 and 23.
FOAM is very happy to have the High Gravity Homebrew and Winemaking shop in
Tulsa as primary sponsor and shipping destination for FOAM Cup 2006. Check
them out at www.highgravitybrew.com.
FOAM Cup points will once again count toward the High Plains Brewer of the
Year. We will award custom cast FOAM Cup medallions for 1st, 2nd, and 3rd
Place in every category. High Gravity is donating two great prizes for our
Best of Show winners: a Shirron plate chiller for the BOS beer brewer and 12
pounds of quality honey for the BOS mead maker.
We also have lined up several other great sponsors, all of them donating
great prizes. The list of sponsors continues to grow, so check the FOAM Cup
web site for the latest list. We will award special prizes for the Best
Extract Beer, Best All-grain Beer, and the Best Beer from a New Brewer. The
homebrew club scoring the most points will be FOAM Cup Champion.
Do you have questions? Would you like to judge at the competition?
Then please contact me at philosopher(a)alemakers.com.
Cheers!
Jeff Pursley, Organizer
FOAM Cup 2006
FYI-
----- Forwarded by Allan V Boyce/MN/USB on 08/22/2006 05:08 PM -----
"Wayne Theuer" <wayneat(a)citlink.net>
08/22/2006 05:10 PM
To
cc
Subject
Fw: NHBC
Hi All,
This is short notice.
New Holland Brewing Company beers will be highlighted at the Happy Gnome
this Thursday. Please see the note below. Can somebody please pass this on
to the brewing clubs for me?
Thanks,
Wayne
Hi Wayne,
We're in the process of releasing in Minnesota as we speak. I'm on a
flight in the morning to kick off with our distributor and all of that fun
stuff. We're having a little happy hour kickoff at the Happy Gnome in St.
Paul on Thursday from 6-8 pm.
We'll also have a "Meet the Brewer" in a couple of weeks as our brewmaster
John Haggerty will be in town packing up our new bottling line before it's
delivery to us. Date-time-and location t.b.d.
Hohensteins is our distributor if you need information on where to buy,
etc. They can be reached at (651) 735-4978
Holler if you need any more information.
Cheers,
Fred Bueltmann
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Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation.
==============================================================================
Congratulations to the new BJCP judges from the Winter 2006 BJCP class!
This is one of the highest scoring classes in recent history! There were
two people who scored 80 or above (National level), five who scored at 70
or above (Certified level) and four who scored at 60 or above (Recognized
level). Good job to you all!
Bryon Adams
Mark Bohrer
Corinne Dallas
Scott Friedman
Jae Germond
Tim Holmes
Wilbur Ince
Brian Krohmer
Aaron Lagas
Jonathan Messier
Nick Ravetto
Sarah Stremcha
Also, congratulations to Gera Exire LaTour for coordinating the class!
Gera will again be coordinating the Fall 2006 BJCP class, starting
Wednesday, Sept. 6, which is already full, with a waiting list. Those
interested in taking the January class should contact Gera now to get on
the list for that class!
gera_latour(a)hotmail.com
- Al
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Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation.
==============================================================================
Howdy!
Well, we are in a quandary! I'm sure most of you have heard about the
Longshot Homebrew Competition sponsored by Sam Adams. Entries were
dropped off at or mailed to 5 different sites across the country -
including a location (Brew and Grow) in Chicago.
445 entries are now sitting at Brew and Grow ready to be judged at a
hotel in downtown Chicago.
We need judges to do this!
The offer is - Sam Adams is offering to put up judges at the hotel
overnight (Sept 9), feed you breakfast, lunch and dinner, give you free
parking, and perhaps other perks that I am trying to arrange for. All
you need to do is come downtown for the weekend.
This is an AHA/BJCP registered competition, so you will receive points
just as you would with any normal competition.
Schedule is to have 2-3 flights on Saturday and do BOS on Sunday morning
to decide the entry to be passed on for the finals.
Just let me know if you are interested, and I will get you further
details. We are looking for 50 judges, along with a number of stewards.
I'd prefer BJCP types, but please let me know if you are interested even
if you are not BJCP. I'll fit you in somewhere!
Cheers!
Joe
Curt and Kathy Stock once again won the AHA Club-Only Meadmaker competition.
Congratulations Curt and Kathy!
- Al
From: John C. Tull [ <mailto:jctull@gmail.com> mailto:jctull@gmail.com]
Sent: Monday, August 21, 2006 11:03 AM
Subject: Mead COC Results
The Washoe Zephyr Zymurgists held the AHA Club-only Competition for meads
yesterday. This COC kicks off the 2007 Homebrew Club of the Year
Competition. There were 43 entries judged, and some great meads were sent
in for the competition from 22 different states. Below are the winners and
some notes about the meads from my sampling after the best-of-show round.
Best-of-show judges were Dan Bailey (BJCP Certified/2004 Meadlennium Best of
Show winner), Tom Baldwin (BJCP National/Frequent mead AHA NHC medal
winner), and Jamil Zainasheff (BJCP National/All around great judge and
brewer).
Everyone who entered can expect to receive judge scores and feedback within
the next 10 days.
1st Place - Saint Paul Homebrewers Club - Curt & Kathy Stock - Strawbana
Cabana - 25C. This was a sparkling sweet mead made with fresh strawberries
and bananas in the secondary of a wildflower honey mead base. Big fresh
strawberry character along with fresh, almost toasty, banana, and hints of
grassy complexity. The base mead was smooth and clean with good comb
character.
2nd Place - Knights of the Brown Bottle - Mike Haws - Orange Sweetie - 26C.
This still sweet mead was an orange blossom honey base that had bourbon
barrel oak chips in the secondary (not in a barrel, I believe). Vanilla
notes from oak were dominant, combined with a refreshingly smooth orange
blossom honey flavor (not at all candy-like as can sometimes occur with this
variety) with plenty of fresh honey comb flavor and aroma.
3rd Place - Urban Knaves of Grain - Joe Formanek. Joe continues his strong
streak in AHA competitions by placing with a Cranberry Mead - 24C. This
still sweet mead had plenty of cranberry character, apparently entirely from
the honey. The color was a pale pinkish-orange, and enough cranberry flavor
made it through the varietal honey to produce an interesting, smooth, and
flavorful mead that did not have the harsh acidity often associated with
cranberry fruit additions to the secondary.
Congratulations to everyone, especially the winners!
John Tull
WZZ Mead AHA Club-only Competition Organizer
I called Inver Grove Heights and was able to obtain the needed values. I have
updated the word document and attached it to this e-mail.
I also used Promash to calc the values for Ca & Mg from the hardness, let me
know if they seem out of line or I did something wrong. Strangely, I
calced the
Alkalinity using promash (input values were Hardness and pH) and the
values were
way off from what was given to me by the city.
Please update your city if you have reliable sources. Then mail back to the
clubs. I will post this on sphbc.org soon.
Thanks for the info guys!
Jeff Halvorson
SPHBC
Some detailed notes on the treatment of well water (hard water)
for brewing from our friends in Mad-Town.
----- Forwarded message from Mark Garthwaite <mgarth(a)primate.wisc.edu> -----
To: beer(a)mhbac.org
From: Mark Garthwaite <mgarth(a)primate.wisc.edu>
Subject: [MHBAC]: Treating Mt. Horeb Water with Slaked Lime
Date: Mon, 21 Aug 2006 13:11:11 -0500
More than you may want to know but I'll lay it all out and you can
keep it for future reference or go back to your regularly scheduled
IPA. I'm posting the nuts and bolts of how the information was
processed in case anyone out there is crazy enough to care. I've
also attached a spreadsheet with a calculator for coming up with what
you need to know without having to understand it.
Please note that this is NOT critical to understand if you want to
make good beer. Don't obsess over it and realize that the actual
treatment is much much easier than I'm making it sound. Also note
that calculated and averaged values will not be perfectly accurate
but will get you in the ballpark.
For those who just want to skip to the "answer" without all of the
gory details, here's the bottom line for treating Mt. Horeb water:
Adding 229 mg/L slaked lime to half of the water you're treating,
mixing well, and then adding the rest of the water will pretty much
neutralize the alkalinity of your Mt. Horeb water and knock the
bicarbonate down to about 50 ppm which is the best you can expect.
If you really want to knock out as much bicarbonate as possible, add
about 100 mg/L of CaCl2 AND 100 mg/L of CaSO4 at the same time you
add the slaked lime to provide more Ca++ ions to do the job and leave
some residual Ca++ for happy enzymes.
NOTE: For example, if you're treating 10 gallons of brewing water
(3.785 Liters = 1 gallon) or 10 x 3.785 = 37.85 Liters, you'd add:
229 mg slaked lime x 37.85 Liters of water = 8667 mg slaked lime
which is 8.667 grams of slaked lime. (For extra effective measures,
add 3.785 grams of CaCl2 and 3.785 grams of CaSO4 at the same time)
Add 8.667 grams of slaked lime to half (5 gallons) of the water, mix
well, let precipitate settle, transfer liquid to another vessel, and
add the other half (5 gallons) of water to the treated half of
water. You'll get more precipitate and you want to let it settle and
decant the water for use in brewing. All of this should be done the
night before brewing to get the best results.
The messy, gory details:
I used the data Ted obtained and just made averages of the relevant
info. If I wanted to verify alkalinity I would titrate 100 mL of tap
water with 0.1N HCl until it reached pH 4.3. The number of mL of acid
added is equal to the milliequivalents per liter (mEq/L) of
alkalinity. To get mEq/L from the average alkalinity of 309 ppm from
the water report we divide by 60 to get 5.15 mEq/L alkalinity. For
every mEq of alkalinity, two mEq of calcium is required to neutralize
the bicarbonate. So 5.15 mEq/L x 2 = 10.3 mEq/L of Ca++ required in
this case. Multiply that by 20 to get ppm required. (10.3 mEq/L
calcium x 20 =206 ppm calcium needed!)
Using one of Hubert Hanghofer's formulas (http://netbeer.org/content/
view/13/42/1/1/lang,en/) , multiply your alkalinity in ppm by
0.74/1000 to get the calculated amount of slaked lime required. (309
ppm Alkalinity x 0.74/1000 =0.229 g/L of slaked lime required) This
is the amount of slaked lime I would need to use. (Also, 0.229 g =
229 mg for easier calculations below)
I want to know how much calcium I have available to complex with the
bicarbonates since I know this treatment consumes calcium ions. Given
that 40 ppm of Ca++ is equal to 74 mg/L Ca++, 229 mg/L slaked lime
divided by 74 mg/L = 3.094 x 40 ppm Ca++ = 123.78 ppm Ca++ added to
my water via slaked lime. Then, 123.78 ppm divided by 20 = 6.19 mEq Ca
++ due to the lime addition.
We calculated above that we needed 10.3 mEq/L of Ca++ to neutralize
the alkalinity. And we determined that the lime addition will add
6.19 mEq/L of Ca++. That means we still need 4.11 mEq/L of Ca++ (10.3
mEq/L - 6.19 mEq/L = 4.11 mEq/L needed) The water report says that
the tap water contains an averaged value of 72.64 ppm of Ca++ which
we can divide by 20 to get 3.6 mEq/L that is already present in the
water. Subtract that from our Ca++ requirement and we're left with a
deficit of 2.74 mEq/L Ca++ (10.3 mEq/L needed - 6.19 mEq/L from lime
- 3.6 mEq/L from tap = 0.48 mEq/L Ca++ still needed.) Multiply 0.48
mEq/L x 20 = 9.6 ppm of Ca++ needed. For Mt. Horeb's water this isn't
much of a deficit so you may not need to supplement with more Calcium
ions via CaCl2 or CaSO4.
Now, I used Hubert's method of adding all of the calculated amount of
lime to half of the water, mix well, and then adding the rest of the
water to complete the reaction. When I did this with Madison water my
pH of the treated water was 9.9 and I measured the alkalinity as 2.6
mEq/L (or 156 ppm) This showed me that even though I added the
calculated amount of lime, I still have some bicarbonate that won't
precipitate out of solution because I ran out of calcium ions.
You'll run out of calcium with Mt. Horeb water too but not by much.
We calculated above that we still needed 0.48 mEq/L of Ca++ ions. So
now, I want to figure out how much CaSO4 or CaCl2 I would need to add
to make up the deficit. (The following numbers are conversions of
readily available data that is usually presented in g/gallon instead
of g/L)
For CaSO4, 1 gram contributes 230.4 ppm of Ca++/L. We need about 9.6
ppm Ca++ which means we need: 9.6 ppm divided by 230.4 ppm = 0.042 g/
L of CaSO4. *Remember that you'd also be adding sulfate ions as well
when using this salt*
For CaCl2, 1 gram contributes 270.3 ppm of Ca++/L. We need about 9.6
ppm which means we need: 9.6 ppm divided by 270.3 ppm = 0.036 g/L of
CaCl2. *Remember that you'd also be adding chloride ions as well when
using this salt.*
I prefer to have some Ca++ left over after my treatments to assist
with dropping mash pH and making enzymes happy so I would suggest a
treatment with 200 mg/L of CaCl2 which contributes 54 ppm/L Ca++. We
had a deficit of 9.6 ppm so this treatment results in 54 ppm/L - 9.6
ppm/L = 44.4 ppm Ca++ left over in my treated water. (This is above
the amount of Ca++ I need but I know I'm going to have some
alkalinity left over that I won't be able to remove with lime so I'll
need the extra Ca++ in the mash later).
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
