TIANTAI beer brewery equipment, craft brewing tech in microbreweries.
In general, the concentration of magnesium ion in brewing water micro breweries is lower than that of calcium ion. Mg(HCO3)2 is alkaline. When it coexists with alkaline K2HPO4, the acidity of mash decreases and the pH increases,Moreover, Mg(HCO3)2 has stronger acid reducing effect than Ca(HCO3)2.
When calcium ions and magnesium ions in brewing water form permanent hardness sulfate, nitrate and chloride with SO2, NO3 and Cl, these substances can eliminate the acid reducing effect of calcium bicarbonate and magnesium bicarbonate in water, and make the alkaline second phosphate change into acidic first phosphate again. Phosphate can only be precipitated by heating. Because magnesium ion in water is less than calcium ion, the acid increasing effect of calcium ion is stronger than magnesium ion (the effect of Mg2 + is only 1 / 2 of that of Ca2 +). Therefore, calcium sulfate (caso4.2h2o, commonly known as gypsum) or calcium chloride are generally used in beer production to increase acid and adjust pH.
Trace amounts of copper and zinc in water are beneficial to the metabolism of Saccharomyces cerevisiae, and trace amounts of zinc are beneficial to the reduction of diacetyl, aldehydes and volatile acids in beer. When the iron content in brewery water is more than 0.5mg/l, the tannin in wort reacts with iron, which makes wort color black and makes the finished beer have unpleasant iron smell, and also affects the growth and reproduction of yeast and normal fermentation. But in general, excessive heavy metal ions are toxic to yeast, inhibit enzyme activity and easily cause beer turbidity.If any brewery setup assistance, feel free contact TIANTAI, brewery equipment builder.