redman67

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I thought that it would be cool to see how many different city and town water profiles we could get posted you may help out a fellow brewer in your town and maybe meet some new brew buddies

The water profile for the city of Taunton, MA according to Ward labs as of 2/28/2011 in ppm is:

pH 9.2

Sodium, Na 39
Potassium less than 1
Calcium 3
Magnesium 1
Total Hardness, CaCO3 12
Nitrate 0.2
Sulfate 3
Chloride 35
Carbonate 6
Bicarbonate 40
Total Alkalinity 43

hope it helps someone out

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KingBrianI

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http://www.homebrewtalk.com/f12/water-quality-chemistry-report-thread-101510/

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I'm too lazy and have too many beers going to keep updating this!

redman67

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Should have figured someone beat me to this
Thanks

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HawkATP

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Redman, I have pretty much the exact same water as you. I'm just getting into water chemistry because I've noticed my pale ales aren't turning out like I want them to. I made my first adjustments to my mash water and boil water on my last batch using ez water calculator to bring up the calcium, magnesium and sulfate levels. What kind of adjustments have you been making for your beers?

redman67

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I use brewin water and it seems to have worked wonders in the flavor dept.
I dont have a PH meter as of yet so I guess that im just trusting the spreadsheet so far I have noticed a difference in my dark beers they seem to have more flavor
As far as base water goes we are very lucky some people are stuck with cutting their water with spring, RO to get anywhere near were we are

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redman67

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Hawk
is your water as high a ph as tauntons, because at 9.2 it is almost unsafe for human consumption

I need to add 2.4 ml of lactic acid to my sparge water (14 gallons) so as to avoid extracting tannins during the sparge

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HawkATP

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Yeah Redman, 9.4 on the pH here. I had all the minerals in my last batch using the ez water calculator, but started messing around with the Brun water software today which matched my mineral additions but also had me adding lactic acid to the sparge water. Hopefully this IPA batch doesn't come out to bad, but next batch I will definitely be adding lactic acid to the sparge water.

barrooze

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League City, TX from the 2009 Quality Report

Bicarbonate 195 ppm
Calcium 42.1 ppm
Chloride 100 ppm
Copper 0.007 ppm
Hardness as Ca/Mg 134 ppm
Iron 0.026 ppm
Magnesium 8.2 ppm
Mangenese 0.0044 ppm
Nickel 0.001 ppm
pH 7.5
Sodium 85 ppm
Sulfate 41 ppm
Total Alkalinity as CaCO3 160 ppm
Total Dissolved Solids 399 ppm
Total Hardness as CaCO3 138 ppm
Zinc 0.065 ppm

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Kegged: Caramel Macchiato stout, NB The Innkeeper w/ 1469, Sour-Worted Berliner Weiss (spontaneously fermented), Bitter Shadows IBA, Black Flash IBA Primary: Wild Texan On Deck: Pilsner/CTZ SMaSH On the Horizon: BM Centennial Blonde, Pliny the Elder clone Updated: 2012/05/22 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

beesy

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Columbus Ohio water from the Hap Creaman water plant from March in my post (last post in the thread)

http://www.homebrewtalk.com/f128/columbus-ohio-water-profile-134558/index2.html