Ak nej, mere uundværlig udstyr! Jeg kan også melde ud, til dem der har muligheden, at regnvand fra taget giver et udmærket øl. Pilsner-vinderen fra DM var på regnvand, blandet med lidt vand fra hanen.
/Dan On Wed, 4 Sep 2002, Bo Pedersen wrote: > Hej > > Jeg surfede lidt på nettet for at finde noget info om den > vandfilterkeddel jeg havde set Magasin. Og det ser faktisk ud som om > amerikanske håndbryggere bruger den i stor udstrækning - ikke blot til > at fjerne klorforbindelser med men også til at fjerne hårdhed. > > Den koster ca. 300, så det tror jeg at jeg vil prøve. > > /Bo > > Date: Thu, 29 Feb 1996 10:28:47 -0600 > From: [EMAIL PROTECTED] (David M. Muzidal) > Subject: Brita water filter info > > A few months ago I asked for information regarding using a Brita water > filter to treat brewing water. There were very few responses, and since > that time fellow R.C.B. reader Ian Smiley and I have been experimenting > with this very subject. Below is what we were able to gather about the > Brita filter from the product literature, from talking with Brita and > from actual hands-on use in our brewing sessions. We initialy bought > the Brita filters to remove chloramines from our water, but found out > that the Brita filter removes much more than that. We hope you find > this information useful! > > a. The Brita filter is a combination of activated carbon and ion > exchange resins which exchanges H+ for cations and OH- for anions. > The filter contains a small amount of silver to prevent bacterial > growth. > > b. The Brita filter removes sufficient water-hardness ions to render > the water very soft (at least Plano, TX and Ottawa, ON tap water), > without adding sodium. > > c. The Brita filter removes up to 90% of chlorine compounds. It also > removes up to 93% of lead and copper. The Brita filter is is > certified by NSF International under the following standards: > > - Standard No. 53: Lead Reduction > - Standard No. 42: Taste, Odor and Chlorine Reduction, Class I > Particulate Reduction, Class V > Bacteriostatic Effects > Copper Reduction > Zinc Reduction > > d. The Brita filter is designed to filter 1/2 US gallon of water at a > time, which takes about 3-4 minutes. The manufacturer recommends > that no more than 2 US gallons of water be processed each day in > order to maintain filter efficiency. One Brita filter can process > up to 35 US gallons of tap water. The Brita filter pitcher costs > around $20.00 US and replacement filters cost around $7.00 US. > > e. The comparitive pHs are as follows (all samples were measured > at 20C): > Ottawa, ON Plano, TX > i. Tap Water pH ~8.0 ~8.0 > ii. Brita water pH ~5.5 ~5.2 > iii. Boiled Brita water pH ~7.0 ~7.0 > iv. 1 tsp CaSO4/10L Brita water pH ~5.5 NA > > f. The water analyses before filtering are as follows (mg/l or ppm): > > Ottawa, ON Plano, TX > Calcium (Ca) 17 30 > Magnesium (Mg) 2 3 > Sodium (Na) 3 9 > Bicarbonates (HCO3) NA 92 > Carbonates (CO3) NA 0 > Sulfate (SO4) 27 27 > Chloride (Cl) 5.5 12 > Total Alkalinity 28 75 > Noncarbonate Hardness NA 19 > Total Hardness 58 94 > Chlorine residue NA 2.8 > pH 8.4 8.0 > > g. Imperical mashing experiments attest to the Brita's suitability > for brewing. The all-grain NA Pilsener batches (2-row pale malt > used), I believe, would be the most unforgiving beer style of > anomolies in the water. And, I'm satisfied that the water has > performed excellently in this capacity. - Ian > > h. The Brita filter produces water that is practically ion free, at > least for the water tested, and should be treated like pure > (distilled) water. This is supported by the fact that the pH of > the Brita water rose from pH ~5.5 to pH ~7 after boiling (due to > dissolved CO2 being driven off). > > All in all, I would say the Brita filter is an excellent water treatment > system for any homebrewer who has a less-than-ideal source of brewing > water and who is prepared to take pH measurements and make mineral > adjustments with various water salts. - Ian (Ottawa, ON) > > The Brita filter is a low-cost, low-flow unit that produces fairly high > quality water (at least from my tap water). Partial mashes using pale > two row and Brita water resulted in a mash pH of ~4.9. I feel that the > Brita filter is best used as a supplemental water treatment system (given > the flow restrictions and ion content of the filtered water), but can be > used to treat all of the brewing water. - David (Plano, TX) > > Many thanks to A.J. deLange for his chemistry help! > > David Muzidal [EMAIL PROTECTED] > Ian Smiley [EMAIL PROTECTED] > > > > _______________________________________________ > Brygforum mailing list > [email protected] > http://www.haandbryg.dk/mailman/listinfo/brygforum > -- Dan Temple
