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Old 04-23-2010, 12:05 AM   #1
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Default Please review my water test... What does this all mean???

pH 8.0
Total Dissolved Solids (TDS) Est 161
Electrical Conductivity, mmho/cm 0.27
Cations / Anions, me/L 3.0 / 2.8
ppm
Sodium, Na 2
Potassium, K < 1
Calcium, Ca 42
Magnesium, Mg 9
Total Hardness, CaCO3 143
Nitrate, NO3-N 0.7 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 2
Carbonate, CO3 6
Bicarbonate, HCO3 140
Total Alkalinity, CaCO3 125
"<" - Not Detected / Below Detection Limit

Is this good water, bad water, or just OK?

Thanks for any guidance.

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Old 04-23-2010, 12:24 AM   #2
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take a look at John Palmer's "How to Brew" section on water chemistry - free online:
http://www.howtobrew.com/section3/chapter15-1.html

It will give you the basics of what you need to know.

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Old 04-23-2010, 12:24 AM   #3
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That actually looks pretty good for just about anything.

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Old 04-23-2010, 12:28 AM   #4
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Quote:
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That actually looks pretty good for just about anything.
well, the chlorides and sulfates are real low...you'll want to adjust those
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Old 04-23-2010, 12:40 AM   #5
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Meh

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Old 04-23-2010, 12:41 AM   #6
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Meh

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Old 04-23-2010, 12:42 AM   #7
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I don't see one important chemical listed: BeER

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Old 04-23-2010, 12:50 AM   #8
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Ok. I charted your water on the Palmer site, mostly for my own practice! Your water plots out about mid-way up the SRM scale. About pH 5.85.

FYI: To get your plot down to 5.65 (light color beers) and adjusting by calcium addition you would need to add about 175ppm Ca/gal.

Splitting that between gypsum and calcium chloride and assuming 4 gallons liquid in the mash, you would add 4.9 grams of CaCl and 5.7 grams of gypsum.

Gimme a minute and I'll figure up the other direction.

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Old 04-23-2010, 01:00 AM   #9
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If you want to adjust for a super dark brew (pH 6.05) then you would add 2.4 grams of baking soda for 4 gallons of wash water. That's quite a bit of sodium, but since your water has basically none now....

If you like to brew all styles, then I would think having water like yours (right in the middle) is not a bad place to be!

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Old 04-23-2010, 01:13 AM   #10
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Quote:
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Meh
with those low values, beers will turn out less crisp and hop flavor will be "muddled"...just sayin'...
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