Hi Silver, the purpose of the post was to ask how to adjust the ph reading which is automated by my water profile in the bf recipe builder, i have now entered the figures that Murphy's ( these are the Laboratories water analysis and profile adjustment recommendations ) have given for my raw liquor sample ( Tap Water.) Looking at the AMS and DWB canisters i realise now that they are also made by Murphys here in the u.k. I have followed the recommendations of Murphys Labs on each different style of beer or Lager for several years of paying for the report. I will contact them to ask them if they can review the figures they gave me and report back to the forum. In your opinion are these levels of treatment too high? based on the raw liquor sample in the report what would your treatment adjustments be? Thank you for your help and concern, that is the great thing about a brewing forum where we can all help each other out on subjects we do not fully understand.Cheers, Jed
The first thing that must be resolved is the analyticals of your water. As given to you, and if I'm reading them correctly, they fail the critical cation/anion mEq/L (milliequivalents per Liter) balance test, making them seemingly not possible to be correct.
I do not profess any mystical belief in the power of "water profiles" so I will make no effort to suggest mineral additions to you whereby to achieve or duplicate any magical water profile.
As stated above, if your water factually has 186 ppm of Alkalinity (as CaCO3), the value for which we can not have confidence until there is a respectable cation/anion mEq/L balance, then by my calculation ~21.8 mL of AMS/CRS should be required whereby to lower the Alkalinity within specifically 25 Liters of your water to their suggested target Alkalinity value of 26 ppm. And as stated above it seems as if for Bitters or Pale Ale they are suggesting that a computed need for the addition of 142 mL of AMS/CRS is required whereby to drop the Alkalinity in 25 L of your water to the same 26 ppm (again prefaced by this being my understanding as to what they are suggesting, subject to my being corrected). I have asked you if my understanding in this is correct, with no reply by you in direct answer to this question.
I have also questioned my own understanding whereby I perceive that they are suggesting that for Bitters or Pale Ale you need to add 85 grams of their mineral blend into 25 L of your own water whereby to achieve their seemingly mystical or magical (I.E., seemingly to me) water profile, as 85 grams of blended off the shelf common brewing water adjustment minerals seems (to me) to be a massively high addition quantity into only and specifically 25 L of water. You have also been asked to correct this, my understanding, and have not done so.
I lastly asked as to the specifics of the adjustments you actually made to your water, and no reply has been given for this either.