barside laundry

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Would anyone be willing to point me in the right direction as far as water quality? If there is a good website out there that would be great. Even better would be to check my water at the link below and tell me what I should add Click on the link below and look at the Conestoga Plant Results.

Thanks

http://www.cityoflancasterpa.com/lancastercity/cwp/view.asp?A=954&Q=569334

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Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout

Tap 2: none

Primary: Bavarian Dunkel
Secondary: Victory Hop Devil

"That rug really tied the room together, did it not?"

Axegod

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Check this out (if you already haven't).

http://www.howtobrew.com/section3/chapter15-1.html


Most people don't even look at their muni reports (unless they have a problem with something, and have tried all other options). That being said, it would be interesting to see if anything is out of the ordinary.

Cheers.

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Secondary:
Bottled:
On Order: Got it all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking: 5 G- Kidney_Punch Wine, 10 G Canadian Pils, Euro Pilz

Yuri_Rage

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At a glance, it looks like a good start for many beer styles. www.howtobrew.com has a chart (nomograph) you can use to see what styles would be best based on your water profile.

Oh, and welcome from fellow Lancaster Countian! I grew up there!

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jdoiv

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Dude. That's some scary sh!t. Cadium, Arsenic, Beryllium, Cadium, Cyanide. Does your beer glow green?

J/K.

I would suggest in a good carbon filter though. Important things to keep in mind with water is total alkalinity and hardness. TA acts a buffer to pH (the lower the TA, the faster your pH will change, sometimes unpredictably). Hardness is related and will effect your hop utilization and perceived bitterness. What your water report says about these, I have no idea. I'm just spitting out useless info that's in my head.

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Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

barside laundry

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thanks for the info! Not useless at all. I have come this far, why not install an inline filter!

__________________
Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout

Tap 2: none

Primary: Bavarian Dunkel
Secondary: Victory Hop Devil

"That rug really tied the room together, did it not?"

Lil' Sparky

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There's a few important data points I didn't see in your water report, magnesium and carbonates. Those, along with calcium really determine your residual alkalinity. There may be a way to infer those from the report, but I'm not water-smart enough to do it.

Got Trub?

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First - be gratefull you get such a complete analysis. Mine has about 6 prarmeters none of which are helpfull for brewing.

Second your usual water filter is activated charcoal. It will not remove ions from water as they are much too small.

I think you can calculate your magnesium from the information given and infer the bicarbonates from alkalinity but I'm not an expert by any means. Read John Palmers chapter and use his calculations.