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mrbugawkagawk 02-10-2010 03:41 AM

chicago water
 
i live in lansing illinois a suburb of chicago, i cant seem to find a water profile with the information that would help me adjust my water. Anyone have any advice?

MrInternet 02-10-2010 05:47 AM

A link to this was on the front page of the village website's Public Works division section...

http://www.villageoflansing.com/imag...ater07_all.pdf

mrbugawkagawk 02-10-2010 12:21 PM

i saw that, but i dont know if that report shows me all of whats in my water. unless my water is really soft.

oceanselv 02-10-2010 12:49 PM

I am a former chemist who lived in the Chicago area for 40 years. I cannot count the amount of times I did a water analysis on Chicago water. The water in all the Great Lakes is soft water. The hardness was usually around 6 or 7 grains. The chemistry of Chicago water was also very consistent. You can check with the Metropolitan Sanitary District to get all of the specifics. However, you should pay attention to the amount of chlorine in the water, especially if you are an extract brewer.

When the malt company dries the extract or concentrates it for the liquid all of the salts, metals etc from their water supply is left behind. Combining these minerals, salts ions etc with the Chicago water may give you some different tastes than you were expecting. To prevent this from happening when I brewed in Chicago I used bottled deionized water with no problem.

If you decide to use Chicago tap water, I would suggest a good charcoal filter to remove the high chlorine content from the water. If you decide to go the Forest Preserve and use some of their well water you will avoid the chlorine but will now be using hard water and will typically have elevated levels of calcium and iron.

mrbugawkagawk 02-11-2010 04:38 AM

hmmm, i have not been using brewers salts or additives, i have been lacking efficiency , could this be the reason, being there is a lack of important minerals such as calcium and sulfates ect. for the enzymes in the mash?

kjung 02-11-2010 12:31 PM

I know a couple of brewers, including one at a brew pub in Crown Point, that use city water. The charcoal filter is a must if you're not going to let it sit over night, or boil off the chlorine.
Personally, I use bottled spring water.

mrbugawkagawk 02-11-2010 09:24 PM

i like using hot water from the water heater(less time to boil, my hot water is at 140) , are there any filtration systems that i could use that would hook up or that i could modify to hook up to a regular hose faucet?

tomlivings 07-31-2010 06:28 AM

Quote:

Originally Posted by mrbugawkagawk (Post 1877694)
i like using hot water from the water heater(less time to boil, my hot water is at 140) , are there any filtration systems that i could use that would hook up or that i could modify to hook up to a regular hose faucet?

Would love to see an answer to this question.

JerD 08-01-2010 08:13 PM

Take a length of RV hose (white stuff with blue stripe at Menards), cut off the male end, slide the appropriate size connection in the hose, and thread on a charcoal filter designed for shower heads. Scroll down for Chicago info

St John Water

Dilution % 0 10 20 30 40 50 60 70 80 90
Ca 86 77 69 60 52 43 34 26 17 9
Mg 62 56 50 43 37 31 25 19 12 6
Na 74 67 59 52 44 37 30 22 15 7
Cl 7 6 6 5 4 4 3 2 1 1
SO4 60 54 48 42 36 30 24 18 12 6
CaCO3 409 368 327 286 245 205 164 123 82 41

RA 311 280 249 218 187 156 124 93 62 31

Chloride to Sulfate Ratio
0.12




Chicago Water

Dilution % 0 10 20 30 40 50 60 70 80 90
Ca 35 32 28 25 21 18 14 11 7 4
Mg 13 11 10 9 8 6 5 4 3 1
Na 8 7 6 6 5 4 3 2 2 1
Cl 13 12 10 9 8 7 4 4 3 1
SO4 29 26 23 20 17 14 11 9 6 3
CaCO3 99 89 79 69 60 50 40 30 20 10

RA 67 60 53 47 40 33 27 20 13 7

Chloride to Sulfate Ratio
0.46
<.50 = Very Bitter
.50 to .77 = Bitter
0.77 to 1.3 = Balanced
1.3 to 2.0 = Malty
Above 2.0 = Very Malty

JNye 08-02-2010 03:56 AM

thats helpful JerD, thanks. Looks like adding some gypsum is in order then right? I am also just starting to look closer at my starting water. My plan is to use a carbon filter from now on. Prolly add some gypsum too, any idea on a good starting point?


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