williec30

Recipes 

need some help with understanding my water profile report... any insight would be greatly appreciated. my tap water is drinkable, but definitely has a chlorine smell.

inorganic chemicals:
fluoride - (.920) ppm
nitrate - (.21) ppm

disinfectant residuals:
tthm - (7.5-43.4) ppb
haloacetic acids - (4.9-19.0) ppb
chlorine - (.61-.72) ppm

lead and copper:
lead - (4.5) ppb
copper - (.091) ppm

other:
turbidity - (.21) NTU
sodium - (4.65) ppm

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my brewblog

Grinder12000

Recipes 

I don't think any of those are anything to get worried about for a home brewer.

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Grinders Island Brewery - Pipeline (Batch #)

Carbing Zythos IPA
Next up - Award winning Dbl Chocolate Stout Batch #4 (96) On deck - Belgium Pale Ale(97), Weizenbock(98)Some sort of boring Amber (99).

ArcaneXor

Recipes 

Of these, sodium is the only one that matters for brewing (unless any of the others violate state or federal standards). And you know that they use chlorine rather than chloramine to disinfect, so you can get rid of it by boiling.

Look in my signature for a thread on water reports that contain the kinds of variables that are important.

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The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Farmhouse Saison hopbursted w/ Nelson & Galaxy, sLambic II, Flanders Red, Orange Blossom Mead
Primary: Karneval Kölsch 9.0, FonBrew Brown Ale (brewed in Fondue pot), sLambic I
Secondary: Winexpert Riesling Ice Wine, Flanders Red
Kegged:Black or Blue EyePA
2013 dump volume: ~2 gallons

williec30

Recipes 

thanks for the help... after changing my search criteria a few times, i was able to find more information. i seem to fall into the range that palmer suggests as well.

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I hate quotations. Tell me what you know.
- Ralph Waldo Emerson

my brewblog

Dennis1979

Recipes 

I have been using only bottled water to brew with because I don't know what is in my tap water. I just now went to the City of Houston Water Dept. website and found a report for my water. It seems they use Chloramine to disinfect so I guess that eliminates that as a potential water source for brewing?

Dennis

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Let me eat when I'm hungry, let me drink when I'm dry
Two dollars when I'm hard up, religion when I die
The whole world is a bottle, and life is but a dram
When the bottle gets empty, Lord, it sure ain't worth a damn

Grinder12000

Recipes 

Our water is WAY WAY hard and automatically softened (we have no choice) so I use a filter. Then if I'm brewing a lighter brew I use a thing called 5.2 buffer. It gets the mash ph down to close to ideal.

__________________
Grinders Island Brewery - Pipeline (Batch #)

Carbing Zythos IPA
Next up - Award winning Dbl Chocolate Stout Batch #4 (96) On deck - Belgium Pale Ale(97), Weizenbock(98)Some sort of boring Amber (99).

ArcaneXor

Recipes 

You can use it, but you'll have to remove the chloramine chemically. Campden tablets should do the trick.

__________________
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Farmhouse Saison hopbursted w/ Nelson & Galaxy, sLambic II, Flanders Red, Orange Blossom Mead
Primary: Karneval Kölsch 9.0, FonBrew Brown Ale (brewed in Fondue pot), sLambic I
Secondary: Winexpert Riesling Ice Wine, Flanders Red
Kegged:Black or Blue EyePA
2013 dump volume: ~2 gallons