« on: March 23, 2013, 09:17:25 AM »
I'm assuming the flow rate for your run off was slower than usual? If so, that is likely the reason your efficiency was improved. If you are willing to spend the time, high efficiency is possible.
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And you call yourself a wastewater engineer, Martin! pH of distilled water in equilibrium with CO2 is 5.8. See table at bottom of page http://www.lenntech.com/applications/process/demineralised/deionised-demineralised-water.htm.
Martin suggested 40 ppm of Ca as a good lower value for the kettle (in the thread I referenced previously). I have previously been using 50, and this will help on occasion (like for bopils).
Thanks for that data point from Kolbach, Kai. I'll assume that's a pretty good ratio to use at the concentrations of malt and Ca we typically encounter in our mashes.
And yup JJ, you could intend your Ca kettle additions for yeast health, beer clarity, beer stone (more of a pro issue), or flavor (via the Cl or SO4 anions). Or all of the above.
It'll be interesting to see if the water book publishes any new proven data on any of this stuff.
so it does not represent a big issue in using either anhydrous or dihydride? for example, what does brun's spreadsheet consider?