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BreezyBrew 12-14-2012 11:58 AM

Water Report, Thoughts?
 
So I received the water report from the lab today, Whoohoo! Here's the rundown -

pH 8.1
Total Dissolved Solids (TDS) Est, ppm 331
Electrical Conductivity, mmho/cm 0.55
Cations / Anions, me/L 5.8 / 5.8

The following are in ppm:
Sodium, Na 38
Potassium, K 1
Calcium, Ca 69
Magnesium, Mg 8
Total Hardness, CaCO3 206
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 31
Chloride, Cl 32
Carbonate, CO3 6
Bicarbonate, HCO3 168
Total Alkalinity, CaCO3 147
Total Phosphorus, P 0.61
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

Is there any particular style that this would be good for?

Brulosopher 12-14-2012 12:11 PM

All styles. Looks about medium hardness to my very un-expert eye. Your Ca levels are just a tad low, but your SO4 and Cl are super balanced- for hoppier beers you can add a couple grams Gypsum to your mash, while maltier beers you just need to add a couple grams of Calcium Chloride. You'd want to plug it into a calculator, or course ;)

Cheers!

mabrungard 12-14-2012 12:30 PM

The sulfate is actually 93 ppm since you have to convert the way that Ward reports the 'sulfate as sulfur' to a true 'sulfate' concentration. That is what the (SO4-S) means.

BreezyBrew 12-14-2012 02:13 PM

Thanks guys! This is very helpful. Here's some additional information: http://www.stpete.org/water/docs/wat...ity_report.pdf

I knew they treat the water with Chlorite, which confirms. Should some campden take care of that?

ajdelange 12-14-2012 04:05 PM

Yes, it will but you don't need to bother with that. Just standing or heating in the HLT will drive the chlorine off (IOW there is no chloramine unless they apply ammonia after the hypochlorite).

BreezyBrew 12-14-2012 05:33 PM

Quote:

Originally Posted by ajdelange (Post 4682416)
Yes, it will but you don't need to bother with that. Just standing or heating in the HLT will drive the chlorine off (IOW there is no chloramine unless they apply ammonia after the hypochlorite).

Thanks. And I'm assuming when you say heating, you just mean around typical mash temps (I heat it until around 170), not boiling?

ajdelange 12-14-2012 05:34 PM

Yes but you also need to agitate it to let the chlorine gas escape. The test is if you can smell chlorine. If you can you haven't got it all.

BreezyBrew 12-27-2012 02:49 PM

To follow up on this thread, it looks like the city uses chloramine during the water treatment process. I have read this is fairly difficult to remove.

Would it be worth it to try and remove, or should I just start with RO and make some additions?

ajdelange 12-27-2012 03:50 PM

Most do use it if above a certain size. Easy to remove. See
http://www.homebrewtalk.com/f128/cam...-water-361073/

BreezyBrew 12-27-2012 05:57 PM

Thanks a bunch.

I used the EZ water calc to find out my PH after I put in my ingredients for an IPA. Looking like its about 5.73.

I've seen this is the high end of the spectrum, but do you think it would be something I should worry about?


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