HCO3 = CaCO3? | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . Science is not my strong suit Please don't laugh at me I'm married to a scientist and I get enough of that at home My water report lists "bicarbonate as CaCO3" but BeerSmith is asking for bicarbonate as HCO3 Can one derive the former from the latter? Does any of this really matter
Bicarbonate from Total Alkalinity - Homebrew Talk To quote him from an email: "HCO3 (bicarbonate) is a fractional part of CaCO3 (units of the total alkalinity), by means of the molecular weights 100 086 to 61 016 (61 016 100 086 = 0 6096) This concerns mass units only This says HCO3 is 60 96% of the mass of CaCO3 The titration test for these is the same, using Sulfuric Acid
Adding baking soda to the kettle to achieve HCO3 target? Since there really isn't a beer style HCO3 ppm target, the purpose of baking soda, or any source of HCO3, is solely to raise a low mash PH to the ideal mash PH - typically only needed for dark styles The amount of baking soda added to the mash should be based on what is required to hit the target mash PH
alkalinity as CaCO3 - Homebrew Talk This assumes that HCO3- has one alkalinity equivalent and that CaCO3 has 2 alkalinity equivalents As a result you mulyiply [HCO3-] with 50 and divide by 61 The result is 0 5ppm alkalinity as CaCO3 But there is a problem The actual alkalinity contributed by CaCO3 was not one equivalent but 2
Very high bicarbonate in water, what to do? - Homebrew Talk Hi all, I just got a water analysis from the town council and entered the numbers into my software It turns out that the HCO3 level is 397ppm As I understand, that reduces the drop of PH while mashing what else I've learner's is that a can 1 Dilute the water with distilled water (but won't
Reducing HCO3 | Homebrew Talk - Beer, Wine, Mead, Cider Brewing . . . I'm from Galveston Texas I have two broad questions, but bear with some background information first: 2016 Water report: Ca 2+ 37 Mg 2+ 7 HCO3 - 127 SO4 2- 38 Na + 37 Cl - 51 pH 8 1 (their measurement) pH 7 (my presumably much less accurate measurement at the faucet) I only
Total Alkalinity, CaCO3 as a function of Bicarbonate, HCO3 My most recent Lab Wards report shows my Total Alkalinity, CaCO3 as 89, my Bicarbonate, HCO3 as 97 and my pH as 8 1 I had read that for pH under 8 3 Total Alkalinity, CaCO3 = 50 61 * Bicarbonate, HCO3 That does not hold true for my numbers My report also lists Carbonate, CO3 as 6 Does
Correcting Mash pH using Phosphoric Acid - Homebrew Talk My alkalinity is pretty low as well My water is very low in minerals and alkalinity, as follows (ppm): Ca - 0,9 Mg - 1,6 Na - 0,4 K - 0,3 HCO3 - 11,6 SO4 - 0,1 CL - 0,1 NO3 - 0,1 I use Brun'water supporter's version for water calculations The point is: I am doing full volume BIAB and my water to grist ratio is huge (6:1) So even if use acid to neutralize that bicarbonate, I don't get my pH
Calculating HCO3- level from other parameters. - Homebrew Talk Ok, so it's been a little while since high school chemistry so I need a little help I got a water profile from the town which had all of the necessary info to plug into Beersmith 2 except the HCO3- What the report does include is two parameters which I think should allow me to calculate
brewing with very hard water - reducing bicarbonate HCO3- has a 'rounded' molecular weight of 61 and a valence of -1 CaCO3 has a 'rounded' molecular weight of 100, and its cation and anion components have valences of +2 and -2 respectively