Water analysis help
Not good at this stuff. I read through about all I could find on the local water suppl web site. If you see something way off here point me in the right direction please.
Sodium 5.4 ppm
plt (?) 8.3
For brewing water I'd need to do what to this as a rule? :confused:
That water looks pretty good to me. Just add some gypsum and your good to go for most anything. My water, like most people's in the Rockies is way hard.
Unfortunately, water is a rubix cube of complication to wrap your head around. It takes a lot of reading and re-reading to get it sorted out. That's why most knowledgable brewers will tell you to not mess with your water except as a last resort.
Good luck and good brewing!
Really......one person has an opinion?
Water looks fine to me. Nothing real extreme about it. For 5 gallon batches (in general)
Hoppy beers - maybe a tsp of gypsum
Maltier beers - maybe a half tsp of CaCl
Things like pilsners, light beers, not much of anything. Maybe a quarter tsp of gypsum and CaCl to bring up calcium a bit.
Overall, nothing stands out in your water.
I sent my tap water off to ward labs in May let me know if you want a copy.
1. Is your water Chlorinated. You list "chlorine 1.24". Is that Chlorine or Chloride? It makes a big difference.
If its Chlorine, you should use 1/2 a Campden tablet.
2. What is "plt (?) 8.3". Is it Potassium?
3. Otherwise your water looks good. Depending on the style you may want to add a teaspoon or fraction of Gypsum and/or Calcium Chloride, depending on what you are brewing and your taste. It varies by person.
Suggestion - start small - take a few ounces of beer, add a pinch of Gypsum, see if you like that. Too much will make it minerally, (Alka Seltzer).
You can also experiment with adding a pinch of Calcium Chloride to a small glass, see if you like that (for non hoppy beers)
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