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Old 02-03-2011, 03:11 PM   #11
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Quote:
Originally Posted by ScottieByNature View Post
Any info on Alkalinity as CaCO3 for Hap Cremean?
28ppm CaCO3. The HCO3 listed above was computed from this number. In most (drinking) pH ranges, these figures can be accurately approximated if given the other (CaCO3 and HCO3, that is).
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Old 02-04-2011, 12:02 PM   #12
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Great... thanks so much!

Cheers!

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Old 03-04-2011, 08:15 PM   #13
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Just called today and what they gave me is very close to Guld.
All the data below is for Hap Creaman in mg/L which is almost identical to ppm. Like the comments from others, he did state it doesntchange much from year to year. He did mention the Na levels were down from lack of salt in runoff from being applied to he roads as of recent.

Ca 32
Mg 8
Na 16.3
Cl 30
SO4 60.3
Alkalinity as CaCO3 27 (~33 as HCO3)
Ph 7.8
Non-carbonate hardness as 81 and total hardness at 108

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Old 08-29-2011, 05:55 PM   #14
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Beesy,
Any idea why the SO4 you have listed is half that of the posts above? The large table above has some variations but none that low.

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Old 08-30-2011, 09:56 PM   #15
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Quote:
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Beesy,
Any idea why the SO4 you have listed is half that of the posts above? The large table above has some variations but none that low.
Yep, you are looking at the dublin road plant numbers, not the hap cremean numbers - look at guld's post for hap cremean comparison. Both my condo and your house are served by hap cremean.
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Old 08-31-2011, 12:00 AM   #16
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Hmm missed that... Very well then smarty pants !

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Old 09-01-2011, 03:01 AM   #17
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Quote:
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Hmm missed that... Very well then smarty pants !
Ha ha!! Sorry for pointing out the bobvious! Have fun in CS and we'll catch up when you get back.
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Old 09-21-2011, 05:22 PM   #18
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Noob question here. So you guys are posting those numbers...what do they mean exactly? Not to get into a huge amount of detail, but is this water "acceptable" for brewing or do you think it would lead to off flavors?

I've had some strange flavors and mouthfeel from my past extract brews (not bad, but noticeably different than commercial brews). I'm 95% sure that it is a combination of fermenting too high (72-75 degrees, sometimes higher) and not hitting my FG (I had never even heard of a yeast starter until the batch that I just bottled a couple days ago).

I was wondering what kind of flavor differences you think using exclusively tap water with this profile would give.

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Old 09-21-2011, 05:42 PM   #19
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It be awesome if ajdelange chimed in here. I believe it is pretty low in all those minerals with perhaps the SO4 (sulfate). So it is fairly soft, I think. Its definately suitable for brewing. You'll want to filter it or use a campden tablet to remove chlorine and/or chloramine. Mash ph is probably more important though. I just got a ph meter and am gonna monitor my water and mash ph from here on out. I would like to use ajdelange's primer to make base water, and dilute with RO water.

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Old 10-18-2011, 04:03 PM   #20
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Here is the Ward Labs report from October 2011, source is Haps Cremean Plant:

pH 7.7
Total Dissolved Solids (TDS) Est, ppm 167
Electrical Conductivity, mmho/cm 0.28
Cations / Anions, me/L 2.6 / 2.3

The following are reported in ppm:
Sodium, Na 13
Potassium, K 4
Calcium, Ca 29
Magnesium, Mg 7
Total Hardness, CaCO3 102
Nitrate, NO3-N 0.4
Sulfate, SO4-S 17 (SO4 51)
Chloride, Cl 21
Carbonate, CO3 < 1
Bicarbonate, HCO3 38
Total Alkalinity, CaCO3 31
Total Phosphorus, P 3.62
Total Iron, Fe < 0.01

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