RoKozak
Well-Known Member
- Joined
- Sep 12, 2012
- Messages
- 61
- Reaction score
- 2
I'm starting to try to understand water chemistry for brewing, particularly since my city water tastes terrible unless it is filtered. Then, it actually tastes pretty good.
Here's a typical analysis that was just sent. I'm waiting to hear back about an expanded analysis regarding all of the ions, etc.
Can anything really be determined from this? Also, can anyone suggest a good thread on here to help me understand water as a chemistry layman?
TYPICAL ANALYSIS
pH 7.4 to 7.7
Total Hardness 110 to 223 mg / l { 4.6 to 12.9 grains} moderate to high range
Total Alkalinity 40 to 105 mg / l
Total Iron < 0.10 mg / l
Total Manganese < 0.20 mg / l
Fluoride 0.75 to 1.2 mg / l
Here's a typical analysis that was just sent. I'm waiting to hear back about an expanded analysis regarding all of the ions, etc.
Can anything really be determined from this? Also, can anyone suggest a good thread on here to help me understand water as a chemistry layman?
TYPICAL ANALYSIS
pH 7.4 to 7.7
Total Hardness 110 to 223 mg / l { 4.6 to 12.9 grains} moderate to high range
Total Alkalinity 40 to 105 mg / l
Total Iron < 0.10 mg / l
Total Manganese < 0.20 mg / l
Fluoride 0.75 to 1.2 mg / l