uwmgdman
Well-Known Member
Hey everyone,
I recently moved to a new house, not far from where I was before, my water is even more alkaline that it was previously, a lot of carbonate without enough calcium to balance.
Here is the water report, I am mainly served from well 5, but also from well 4.
WELL# 5 WELL# 4 WELL # 3
Chloride- 3.6 mg/l 8.9 mg/l 3.4 – mg/l
Calcium- 63.8 mg/l 67.2- mg/l 63.8- mg/l
Alkalinity- 277 mg/l 274- mg/l 275 – mg/l
Hardness- 295 mg/l 315- mg/l 298- mg/l
Magnesium- 33.9 mg/l 35.8 mg/l 33.8- mg/l
Sodium – 2.9 mg/l 3.8- mg/l 3.0 – mg/l
This weekend I was pickeling some spicy green beans and there was a fair amount of Calcium carbonate precipitated in my boiling water where I sterilized the empty jars. I don't really recall this happening at my old house, brewing or pickeling, it happens when I boil water for spaghetti too. Should be concerned about this as far as brewing water? The water tastes just fine. I'll be brewing this weekend at the new house for the first time. As I did with my previous house, I'll plan on using pH 5.2 in my mash. I've also got some calcium chloride I will add to my water. For light brews I'll continue to dilute my water with distilled water.
Any water chemistry gurus have an opinion?
I recently moved to a new house, not far from where I was before, my water is even more alkaline that it was previously, a lot of carbonate without enough calcium to balance.
Here is the water report, I am mainly served from well 5, but also from well 4.
WELL# 5 WELL# 4 WELL # 3
Chloride- 3.6 mg/l 8.9 mg/l 3.4 – mg/l
Calcium- 63.8 mg/l 67.2- mg/l 63.8- mg/l
Alkalinity- 277 mg/l 274- mg/l 275 – mg/l
Hardness- 295 mg/l 315- mg/l 298- mg/l
Magnesium- 33.9 mg/l 35.8 mg/l 33.8- mg/l
Sodium – 2.9 mg/l 3.8- mg/l 3.0 – mg/l
This weekend I was pickeling some spicy green beans and there was a fair amount of Calcium carbonate precipitated in my boiling water where I sterilized the empty jars. I don't really recall this happening at my old house, brewing or pickeling, it happens when I boil water for spaghetti too. Should be concerned about this as far as brewing water? The water tastes just fine. I'll be brewing this weekend at the new house for the first time. As I did with my previous house, I'll plan on using pH 5.2 in my mash. I've also got some calcium chloride I will add to my water. For light brews I'll continue to dilute my water with distilled water.
Any water chemistry gurus have an opinion?