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  • 1.  High Flouride levels in HLT

    Posted 12-20-2022 12:26
    Hello Brewmasters

    I recently did some water testing on my HLT pre and post acidification to see if there was any significant change in the water make-up. A curious finding was that post acidification fluoride levels were extremely high. Pre acidification- 0.2mg/L, post acidification 38mg/L. This level is well above what municipalities would add to the water supply, if they are even adding fluoride which my town is not. I have not been able to find any information on fluoride levels in relation to beer and fermentations. Initial sensory testing has an unpleasant after taste and mouhtfeel in the beers.  Has anyone out there experienced something similar or have any information on fluoride levels and beer? This was Lactic acid used approx. 1L acid into 34hl of H2O 

    I have reached out to the supplier and we are switching out the Lactic acid immediately until I gain some more insight into this phenomenon. Any insight you may share on this is greatly appreciated.
     


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    Stewart Brown
    Director of Brewing Operations
    Banff Hospitality Collective
    Banff, Alberta
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  • 2.  RE: High Flouride levels in HLT

    Posted 12-21-2022 11:40
    My initial thought is that you had some salt deposits in your HLT that were able to dissolve once your water pH was reduced by the acid. When was the last time you descaled your HLT?

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    Jay Dolas
    Head Brewer
    New District Brewing Co
    Arlington VA
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    Original Message


  • 3.  RE: High Flouride levels in HLT

    Posted 12-21-2022 11:41

    I'll start by saying Banff is one of the most beautiful places I have ever visited in person, I wish I was there this winter! 

    We have not run into the same fluoride issue, but I did have some concerns with acidifying the HLT for the sparge when we were stacking batches and never fully draining the HLT. We were using citric acid, not lactic. 

    After some research, and a really good presentation at an MBAA conference, we decided HLT acidification may not be necessary. Our water is run through a filter, a softener and an RO, and we found acidification in the HLT did not impact the pH levels in the mash, or in the final wort. 

    i guess the short version is, if you are experiencing negative flavor impacts from acidification, know it may not be necessary. 



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    Blake Niederhofer
    Head Brewer
    Lone Pint Brewery
    Magnolia, TX
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    Original Message


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