Water - Revision history

Lathe: /* Browser */

2008-04-01T02:47:52Z

Browser

2008-03-14T12:26:49Z

2007-01-26T19:56:00Z

Editor

2007-01-26T19:46:33Z

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← Older revision		Revision as of 19:46, 26 January 2007
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	;Hardness		;Hardness
	:Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels~~. Calcium usually enters the water from either CaCO3, as limestone or chalk or from mineral deposits of CaSO4. The predominant source of magnesium is dolomite, CaMg(CO3)2~~.		:Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels.

	;Alkalinity		;Alkalinity

2007-01-26T19:46:01Z

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← Older revision		Revision as of 19:46, 26 January 2007
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	;pH		;pH
	:~~Add content here~~		:pH is a measure of the acidity and the base of a solution in terms of activity of hydrogen (H+).

	;Cost/Unit		;Cost/Unit

2007-01-26T19:41:02Z

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← Older revision		Revision as of 19:41, 26 January 2007
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	;Hardness		;Hardness
	:~~Add content here~~		:Water 'hardness' (including both Ca2+ and Mg2+ ions) is reported as ppm w/v (or mg/L) of CaCO3. Water hardness usually measures the total concentration of Ca and Mg, the two most prevalent divalent metal ions, although in some geographical locations iron, aluminium, and manganese may also be present at elevated levels. Calcium usually enters the water from either CaCO3, as limestone or chalk or from mineral deposits of CaSO4. The predominant source of magnesium is dolomite, CaMg(CO3)2.

	;Alkalinity		;Alkalinity
	:~~Add content here~~		:Alkalinity is a measure of the ability of a solution to neutralize acids to the equivalence points of carbonate or bicarbonate.

	;pH		;pH

2007-01-26T19:37:14Z

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← Older revision		Revision as of 19:37, 26 January 2007
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	;Name		;Name
	:~~Add content here~~		:self-explanatory

	;Description		;Description
	:~~Add content here~~		:comments on distinctive characteristics of the ingredient

	;Ca++		;Ca++
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	;Cost/Unit		;Cost/Unit
	:~~Add content here~~		:unit cost of the ingredient

	\|valign="top"\|[[Image:wateredit.jpg\|left]]		\|valign="top"\|[[Image:wateredit.jpg\|left]]
	\|}		\|}


	==See also==		==See also==

2007-01-26T19:35:14Z

← Older revision		Revision as of 19:35, 26 January 2007
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	\|}		\|}


			==See also==
			* [[Styles]]
			* [[Grains]]
			* [[Extracts]]
			* [[Adjuncts]]
			* [[Hops]]
			* [[Yeasts]]
			* [[Special Ingredients]]
			* [[Mineral Salts]]

2007-01-26T19:10:38Z

← Older revision		Revision as of 19:10, 26 January 2007
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	One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.		One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.
			[[Category:Glossary]]

	[[~~Category~~:~~Glossary~~]]		==Browser==
			[[Image:water.jpg]]


			==Editor==
			{\|
			\|valign="top"\|The various fields in the water editor are used for the following purposes:

			;Name
			:Add content here

			;Description
			:Add content here

			;Ca++
			:Add content here

			;Mg++
			:Add content here

			;Na++
			:Add content here

			;SO4--
			:Add content here

			;HC03-
			:Add content here

			;Cl-
			:Add content here

			;Hardness
			:Add content here

			;Alkalinity
			:Add content here

			;pH
			:Add content here

			;Cost/Unit
			:Add content here

			\|valign="top"\|[[Image:wateredit.jpg\|left]]
			\|}

2007-01-20T18:00:16Z

← Older revision		Revision as of 18:00, 20 January 2007
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	One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.		One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.

			[[Category:Glossary]]