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Brewing Water
pH, Alkalinity and Hardness
pH
When water molecules are ionized, they produce hydrogen and hydroxyl ions, which carry an electrical charge. These ions in the water determine its fundamental character – whether it is acid or alkaline. The term "pH" refers to the hydrogen cation concentration in water and is defined as the logarithm of the reciprocal of the hydrogen-ion concentration. The scale ranges from 0 to 14 with a pH of 7 being neutral. Higher pH values denote alkalinity, lower pH values acidity. Because it is a logarithmic scale, a solution at pH 5 is 10 times more acidic than a solution at pH 6, 100 times more acidic than a solution at pH 7, and 1,000 times more acidic than a solution at pH 8.
Alkalinity
Alkalinity is a measure of the buffering capacity of the bicarbonate ions and, to some extent, the carbonate and hydroxide ions of water. These three ions all react with hydrogen ions to reduce acidity and raise pH. Alkalinity is normally given in ppm (mg/l) as calcium carbonate for all three ions. As a rule, water with more than 100 parts per million (ppm) calcium carbonate is considered alkaline and should be treated. Water with less than 100 ppm calcium carbonate is considered "soft’’ or mildly alkaline.
Hardness
Total water hardness is the measure of the bicarbonate, calcium, and magnesium ions present in the water and is measured in two ways as: temporary hardness and permanent hardness. Temporary hardness is always strongly alkaline, and permanent hardness is usually only slightly acidic. Total hardness is the combined effect of the two measurements.
Click on the following topics for more information on brewing water.