Water

Question 1

Temporary hardness

Answer 1

-Carbonate & bicarbonate salts of calcium and magnesium can be boiled out
-Will raise pH

Question 2

Permanent hardness

Answer 2

-Non-carbonate salts eg sulphates, chlorides, nitrates cannot be boiled out
-Will decrease pH

Question 3

Removing temporary hardness

Answer 3

-Can be boiled out, but leaves scaling
-Lime/calcium hydroxide additions + bicarbonates = calcium carbonate–will precipitate out!
-OR Acid treatments to release co2 and form calcium salts

Question 4

Removing permanent hardness

Answer 4

-Ion exchange
–anion and cation exchange sites
-Reverse osmosis
–concentrates dissolved materials on one side up to 98%

Question 5

Filtration/clarification

Answer 5

Removal of suspended solids

Question 6

(Filtration) Screening

Answer 6

Filter through metal grills/screens to filter out larger or smaller particles, depending on mesh size

Question 7

(Filtration) Coagulation and sedimentation

Answer 7

Chemical coagulants reduce time for solids to coagulate or flocculate out

Question 8

(Filtration) Sand filtration

Answer 8

Removes turbidity, algae, microorganisms

Question 9

(Filtration) Cartridge filtration

Answer 9

Polymer fibers wound into a spiral that traps particles. Used for water with low levels of suspended solids.

Question 10

(Filtration) Membrane filtration

Answer 10

Semi-permeable membrane:
1. Microfiltration
2. Ultrafiltration
3. Nanofiltration
4. Reverse osmosis

Question 11

Microfiltration

Answer 11

Removes down to 0.1µm
-Yeast, solids, colloids, most bacteria

Question 12

Ultrafiltration

Answer 12

Removes down to 0.01µm
-Most viruses, colloids, large organics

Question 13

Nanofiltration

Answer 13

Removes down to 0.001µm
-Most organics, salts

Question 14

Reverse osmosis

Answer 14

Removes to 0.0001µm
-Most dissolved ions and molecules

Question 15

Carbon filtration/Activated charcoal

Answer 15

Removes chlorine and most organic contaminants
-Organic halogenated compounds can affect color and taint flavor/aroma

Question 16

(Sterilization) Chlorine Dioxide

Answer 16

Neutral, no flavor taints, non-corrosive, non-toxic, residual cleaning power

Question 17

Ozone

Answer 17

3 oxygen atoms injected into the water
-Oxidizes bacteria cell membranes
-Decomposes into normal O2 ~10 min
-No off flavors
-Highly aggressive to rubber (eg gaskets)

Question 18

UV Light

Answer 18

200-280 nanometer destroys the DNA of microbial contaminants
-Non corrosive, no flavor taints, no residue
-Must be treated immediately at point of use, sterilization only occurs at point of irradiation

Question 19

Sterile filtration

Answer 19

Removes particles down to .1µm, includes bacteria and yeast
-no flavor taints, but filter can easily become blocked

Question 20

Calcium effect on beer quality

Answer 20

+ Decreases wort pH, improves trub formation, aids yeast flocculation
- Low pH decreases extraction of hop bittering compounds

Question 21

Magnesium

Answer 21

+ Decreases wort pH slightly & a little bit helps with trub formation and yeast flocculation
- Laxative effects, lol

Question 22

Sodium

Answer 22

+ Low levels contribute to a full and sweet mouthfeel
- High levels give salty/sour taste

Question 23

Sulphate

Answer 23

+ Emphasize hop character and dryness
- Too much = astringent & unpleasant bitterness. Precursor to sulphury off flavors

Question 24

Chloride

Answer 24

+ Helps give body/fullness, and sweetness, emphasizes MALT character
- Too much can inhibit yeast growth and give a salty taste

Question 25

Zinc

Answer 25

+ Vital yeast nutrient at low levels
- Toxic to yeast at high levels, also astringent

Question 26

Iron/Manganese

Answer 26

+ nothin’
- Oxidization catalyst: Inhibits yeast activity and gives a metallic flavor :/

Question 27

Carbonates/Bicarbonates

Answer 27

+ Increase pH, good if using dark malts
- High levels will increase ph, cause scaling on heating surfaces

Question 28

Water profile: Pilsner type lagers

Answer 28

-Soft water, low mineral content
-Sulphates = chlorides (balance)
-Low calcium ion level for pH

Question 29

Water profile: Ales (bitters, pales)

Answer 29

-Sulphates > chlorides (support bitterness)
-Low carbonates (balance the colored malts which lower pH)
-High calcium to reduce pH and balance the carbonates

Question 30

Water profile: Milds, stouts, porters

Answer 30

-Chlorides > Sulphates (fullness and sweetness)
-Mid level carbonates to balance high color malt
-Calcium to help balance the carbonates and drop pH