Water

Question 1

What is water hardness?

Answer 1

The ability to work up a lather. The harder the water, the more difficult it is to lather

Question 2

What are the 3 available water sources?

Answer 2

1. Surface Water - low in minerals, high in organics
2. Ground Water - high in minerals, low in organics
3. Municipal Supply Water - variable

Question 3

Which water source is generally purer?

Surface or ground water?

Answer 3

Ground water is purer due to inherent filtration as the water seeps through the ground to the bed rock

Question 4

What are the 3 categories of water in the brewery?

Answer 4

1. Brewing water
2. Service water
3. Cleaning water

Question 5

Ozone can be used for water sterilization. Which material is Ozone agressive towards and lead to faster failure?

Answer 5

Rubber gaskets and membranes

Question 6

Chlorine is the most common method of water sterilization. What are 3 benefits of using chlorine dioxide?

Answer 6

1. Does not produce taints in the water
2. It is non-corrosive
3. It is non-toxic (once in solution)

Question 7

What makes water hardness permanent?

Answer 7

The presence of calcium and magnesium sulfates

Question 8

What makes water hardness temporary?

Answer 8

The presence of calcium and magnesium bicarbonates and carbonates

Question 9

What are 4 impacts of water hardness in the brewery?

Answer 9

1. Calcium and magnesium decrease pH
2. Bicarbonates increase pH
3. Calcium and magnesium cause scaling
4. High hardness requires more detergent use

Question 10

What are the 3 methods to remove temporary hardness?

Answer 10

1. Boiling
2. Addition of lime
3. Addition of acid

Question 11

What are the 2 methods to remove permanent hardness?

Answer 11

1. Ion exchange
2. Reverse osmosis

Question 12

How does Burton water compare to Pilsen water?

Answer 12

Burton has very high permanent and temporary hardness. Pilsen has very soft water

Question 13

What is “beer stone”?

Answer 13

Beer stone is calcium oxalate and forms scaling on vessels and pipes. It is important to have enough calcium in the water supply to precipitate the oxalate in the mash and remove it with the spent grain or it will causes issues/plugging downstream.

Question 14

Why is zinc important?

Answer 14

Zinc is a vital yeast nutrient and must be in the water to promote proper fermentation and yeast health

Question 15

What are the typical mineral concentration levels in water?

Answer 15

• 0-50 ppm is low
• 50-100 ppm is medium
• 100-150 ppm is high
• >150 ppm is a problem and requires action

Question 16

What is residual alkilinity?

Answer 16

It is the difference between effects of the Total Alkilinity and the Hardness on the mash pH.

RA=TA - (Ca + 0.5*Mg)/3.5

Ca has twice the effect that Mg has

Question 17

What is the range for typical mash pH?

Answer 17

5.2-5.6

Question 18

What temperature should mash pH be measured at?

Answer 18

Mash should be cooled to room temperature before measuring pH

Question 19

Describe the water cube:

Answer 19

Water profile is given by Calcium, RA, and Sulfate to Chloride ratio.

• Beer color is adjusted by RA
• Flavor is adjusted by Sulfate to Chloride ratio
• Structure is adjusted by Calcium level

Question 20

Where is it required to use deaerated water?

Answer 20

• Water used for pushing beer
• Water used in packaging
• Water used for dilution

Question 21

Should CIP use hard or soft water?

Answer 21

Should use soft water to improve detergent utilization and provide good rinsing

Question 22

What is the benefit of RO water?

Answer 22

It is a blank slate that you can make whatever water composition you want out of it. The downside is it is more expensive