Here is my Ward Labs water report.
The water sample was taken after a new carbon filter was installed and that was allowed to run for 15 minutes before the sample was taken.
Any comments or suggestion welcome.
PH -7.4
TDS - 242
Cations / Anions, me/L - 3.8 / 3.7
Sodium, Na -39
Potassium, K - 36
Calcium, Ca - 15
Magnesium, Mg - 2
Total Hardness, CaCO3 - 58
Nitrate, NO3-N - 0.3
Sulfate, SO4-S - 4
Chloride, CI - 71
Carbonate, CO3 - <1
Bicarbonate, HCO3 - 85
Total Alkalinity, CaCO3 - 70
Total Phosphorus, P - 0.76
Total Iron, Fe - 1.25
One thing I noticed was the Chloride was still fairly high.
For the last 3 brews (English Bitter, Milk Stout and Belgium Wit) I have been using Palmers spreadsheet to formulate the necessary additions. The results were no better or worse to no adjustments at all. All good but not outstanding.
This past weekend I tried Brun Water on an IPA. I have a couple of weeks to see if that turns out any better.
I will add that I diluted my water with 50% DI water for all of the brews and used Lactic acid to drop the PH into range (5.3-5.5).
I do have a PH meter - HM PH-200 that I use.
One thing I find interesting is that I cannot obtain the similar addition requirements between several calculators. I ran the IPA thru Brun Water, Palmer's spreadsheet, EZ water calculator and Kaiser water calculator. All of them give different addition requirements.
After reading the Brewing Water Primer, I plan on starting from scratch on my next brew, a Cream Ale.
First, I will use campden tablet on my water to bring down the chlorine. I'm not sure why the filter didn't do better in dropping this lower. Without the filter the water doesn't smell or taste of chlorine.
Next I will dilute my water by 50% with DI water, per the primer.
For this Cream Ale I will add 1/2 tsp. of calcium chloride and add lactic acid to adjust the PH. I'm not sure how much to add just yet.
Does this sound like a reasonable approach? Any thing to change or add?
Thanks for all the help.
Dan6310
The water sample was taken after a new carbon filter was installed and that was allowed to run for 15 minutes before the sample was taken.
Any comments or suggestion welcome.
PH -7.4
TDS - 242
Cations / Anions, me/L - 3.8 / 3.7
Sodium, Na -39
Potassium, K - 36
Calcium, Ca - 15
Magnesium, Mg - 2
Total Hardness, CaCO3 - 58
Nitrate, NO3-N - 0.3
Sulfate, SO4-S - 4
Chloride, CI - 71
Carbonate, CO3 - <1
Bicarbonate, HCO3 - 85
Total Alkalinity, CaCO3 - 70
Total Phosphorus, P - 0.76
Total Iron, Fe - 1.25
One thing I noticed was the Chloride was still fairly high.
For the last 3 brews (English Bitter, Milk Stout and Belgium Wit) I have been using Palmers spreadsheet to formulate the necessary additions. The results were no better or worse to no adjustments at all. All good but not outstanding.
This past weekend I tried Brun Water on an IPA. I have a couple of weeks to see if that turns out any better.
I will add that I diluted my water with 50% DI water for all of the brews and used Lactic acid to drop the PH into range (5.3-5.5).
I do have a PH meter - HM PH-200 that I use.
One thing I find interesting is that I cannot obtain the similar addition requirements between several calculators. I ran the IPA thru Brun Water, Palmer's spreadsheet, EZ water calculator and Kaiser water calculator. All of them give different addition requirements.
After reading the Brewing Water Primer, I plan on starting from scratch on my next brew, a Cream Ale.
First, I will use campden tablet on my water to bring down the chlorine. I'm not sure why the filter didn't do better in dropping this lower. Without the filter the water doesn't smell or taste of chlorine.
Next I will dilute my water by 50% with DI water, per the primer.
For this Cream Ale I will add 1/2 tsp. of calcium chloride and add lactic acid to adjust the PH. I'm not sure how much to add just yet.
Does this sound like a reasonable approach? Any thing to change or add?
Thanks for all the help.
Dan6310