New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > My water report- any suggestions?




Reply
 
LinkBack Thread Tools Display Modes
Old 05-01-2008, 04:08 PM   #1
riored4v
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Aurora, CO
Posts: 1,322
Liked 9 Times on 9 Posts

Default My water report- any suggestions?

Been doing partial mashes with the my filtered water. I've been using a "whole house filter" which is charcoal and the filter is a .5 micron filter. The tap water here tastes horrible, so this is the reason for this. I've also been running the water through the filter at a rate of about 3/4 gallon per minute which i've heard will remove cholramine.

I eventually want to move into all-grain so i'm kinda curious about whether my setup is adequate enough for the water being filtered.

This is the report i pulled off of the las vegas water district website for 2007 which has the averages:

Alkalinity: 132ppm
Clacium: 84ppm
Chloride: 102ppm
Chlorine residual: 1.08ppm
Hardness: 338ppm
pH: 7.8
Magnessium: 31ppm
Sodium: 110ppm

Not sure if you guys would need anything else, but if so, let me know and i'll see if the report has it.

Thanks



__________________
Resistance Brewing Co.
Resist Crap, Drink Craft!

Last edited by riored4v; 05-01-2008 at 04:20 PM.
riored4v is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:33 PM   #2
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,227
Liked 15 Times on 10 Posts
Likes Given: 6

Default

I dont know much about water chemistry. But what I can see right off the bat is that your water is a little too basic. In fact, your water is damn near neutral. In order for best effeciency your water pH needs to be around 5.2 or 5.4 I believe.

EDIT: Sorry read post wrong. yes. mash pH at 5.2 not the water for the mash.



__________________
My Kegerator Project

Last edited by Arneba28; 05-01-2008 at 04:57 PM.
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:39 PM   #3
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

The water pH doesn't need to be 5.2 to 5.4 - the MASH pH does. Adding nuetral water to standard well modified base malt will automatically bring the mash down to that range, so don't worry about that aspect.

The main things to examine when attempting to, say, match a specific style are the residual alkalinity and the hardness.

__________________
cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:43 PM   #4
k1v1116
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 971
Liked 3 Times on 3 Posts

Default

sulfate SO4 is important, iron shouldnt be a problem but high levels will denature the enzymes in all grain brewing, also the hardness and alkalinity numbers are usually expressed as CaCO3 your numbers dont specify. chlorine is easy to remove (boiling or just sitting around for some time) but chloramines are very difficult you should find out if its just chlorine thats added to your water.
general concerns beyond brewing are things like lead, radioactive stuff, and microorganisms, but thats kind of obvious.

__________________
k1v1116 is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:56 PM   #5
DaleJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Hillsborough, NC
Posts: 247
Liked 4 Times on 3 Posts

Default

Since you're running the water through a filter, you probably want to get a report on that water to know where you stand.

Then, Chapter 15 in Palmers book should help you out. The nomograph is especially helpful.

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
DaleJ is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:56 PM   #6
riored4v
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Aurora, CO
Posts: 1,322
Liked 9 Times on 9 Posts

Default

Quote:
Originally Posted by k1v1116
sulfate SO4 is important, iron shouldnt be a problem but high levels will denature the enzymes in all grain brewing, also the hardness and alkalinity numbers are usually expressed as CaCO3 your numbers dont specify. chlorine is easy to remove (boiling or just sitting around for some time) but chloramines are very difficult you should find out if its just chlorine thats added to your water.
general concerns beyond brewing are things like lead, radioactive stuff, and microorganisms, but thats kind of obvious.
I think i read somewhere on CaCO3 is lumped in with general hardness???

I didn't see a listing for that on the water report for CaCO3, just hardness.

I also don't see Iron listed.

You guys almost make the tap water sound decent here.. but i swear it tastes horrible and is hard as hell.
__________________
Resistance Brewing Co.
Resist Crap, Drink Craft!
riored4v is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 04:56 PM   #7
riored4v
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Aurora, CO
Posts: 1,322
Liked 9 Times on 9 Posts

Default

Quote:
Originally Posted by DaleJ
Since you're running the water through a filter, you probably want to get a report on that water to know where you stand.

Then, Chapter 15 in Palmers book should help you out. The nomograph is especially helpful.

how could I do that?

I was just running it through a filter since it tastes so bad, and actually tastes really good after coming out of the filter. But if the water here is in fact decent for all-grain, then maybe i'll just ditch the filter for AG.
__________________
Resistance Brewing Co.
Resist Crap, Drink Craft!
riored4v is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 05:01 PM   #8
DaleJ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Hillsborough, NC
Posts: 247
Liked 4 Times on 3 Posts

Default

Ward Labs is a good, cheap way to do this.

http://www.wardlab.com/

Request the W-6 water test.

__________________
Primary:Drovers II
Secondary:Trailer Trash Pillhead Blonde
Keg carbing & conditioning:
Drinking:Woodchuck Cider, Schwarzbier, Dalerweisse Wheat
On deck: German Wheat

---------------------------------------------------------------------
  • I've overcome my fear of wheat; but I'm still skittish around barley.-Mr. Carlin
  • What doesn't kill you makes you stronger; however, not everyone makes it into the second category.
  • If you're not part of the solution, you're part of the precipitate.
DaleJ is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 05:11 PM   #9
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

You can send water samples into independed testing laboratories - for a fee, of course.

The general rule people use is "If it tastes okay to drink, it's most likely okay to brew with." This works for your filtered, but not tap water (based on taste - not numbers). I've used a home-made (per BYO schematics) filter previously, but that typically makes makes my water a wild-card, as i've never sent it out to be tested. Good rule for that is that it can't add anything, i guess, only take away. So your filtered tap should be fine.

If you're looking to hit specific water profiles, though, consider dilution. The city water here in Madison, WI is actualy a LOT harder than yours. What i've done is to actually dilute it (up to 1:4 in the case of my Pils) with distilled water to match the profile i'm looking for.

If you're really concerned, when you mash, check the pH of the mash about 10-15min in. If it's 5.2-5.5, you're golden. If not, you can adjust with salts or acids.

__________________
cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 05-01-2008, 05:58 PM   #10
riored4v
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Aurora, CO
Posts: 1,322
Liked 9 Times on 9 Posts

Default

Quote:
Originally Posted by cactusgarrett
You can send water samples into independed testing laboratories - for a fee, of course.

The general rule people use is "If it tastes okay to drink, it's most likely okay to brew with." This works for your filtered, but not tap water (based on taste - not numbers). I've used a home-made (per BYO schematics) filter previously, but that typically makes makes my water a wild-card, as i've never sent it out to be tested. Good rule for that is that it can't add anything, i guess, only take away. So your filtered tap should be fine.

If you're looking to hit specific water profiles, though, consider dilution. The city water here in Madison, WI is actualy a LOT harder than yours. What i've done is to actually dilute it (up to 1:4 in the case of my Pils) with distilled water to match the profile i'm looking for.

If you're really concerned, when you mash, check the pH of the mash about 10-15min in. If it's 5.2-5.5, you're golden. If not, you can adjust with salts or acids.
thanks.. i'll check into the place mentioned above and maybe send in a sample.

I was kinda thinking that the filtered water would be fine to mash/brew with, but like you said, it's sort of a wild card and i won't match any characteristic water, which is fine with me. I'm mainly into brewing pale ale's and IPA's and no lagers or anything like that yet.

I guess if nothing else, for now i can just use the filtered and maybe toss in a 5.2 stabilizer and keep my fingers crossed..lol


__________________
Resistance Brewing Co.
Resist Crap, Drink Craft!
riored4v is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Water Report Choguy03 General Beer Discussion 5 09-19-2009 07:15 PM
Water report? mac1jw Brew Science 2 08-13-2009 03:10 AM
How to ask for a water report.... Connor85 All Grain & Partial Mash Brewing 13 05-22-2008 01:44 AM
Can someone help me with my water report? Ryan_PA All Grain & Partial Mash Brewing 13 05-13-2008 05:30 PM
Using a water report for spring water. bearymore All Grain & Partial Mash Brewing 6 04-22-2008 05:51 PM