BrewerGeorge
Well-Known Member
Sorry if it seems like I'm spamming questions but finding people with ACTUAL knowledge after so many weeks searching through the wilderness of the Internet has me a bit giddy.
We have softened water at home so scum hasn't been an issue, but my daughter has asked me to make her some (vegan) soap and she does not enjoy soft water. The water here in central Indiana is HARD. So hard that I have to add acid to brew a stout, if that means anything to you. If it doesn't, think Indiana limestone. H. A. R. D.
I've now read all the threads about using chelaters and seen the typical usage rates, but I'm wondering if anybody has done the math to relate actual ppm of Hardness to the amount of sodium citrate needed to counteract it. (I have sodium citrate on hand for making cheese sauces...) I send water samples for testing periodically because I need to know exact numbers for brewing. Can I use this info to calculate a good starting point for sodium citrate? And is there any downside to using too much?
Thanks again!
We have softened water at home so scum hasn't been an issue, but my daughter has asked me to make her some (vegan) soap and she does not enjoy soft water. The water here in central Indiana is HARD. So hard that I have to add acid to brew a stout, if that means anything to you. If it doesn't, think Indiana limestone. H. A. R. D.
I've now read all the threads about using chelaters and seen the typical usage rates, but I'm wondering if anybody has done the math to relate actual ppm of Hardness to the amount of sodium citrate needed to counteract it. (I have sodium citrate on hand for making cheese sauces...) I send water samples for testing periodically because I need to know exact numbers for brewing. Can I use this info to calculate a good starting point for sodium citrate? And is there any downside to using too much?
Thanks again!