This is what I got from Ward Labs on my water. I was thinking I drew from a faucet that bypassed the water softener but it doesn't look like it. I am however a chemistry noob. This is from well water in northeast NE.
pH 6.8
Total Dissolved Solids (TDS) Est, ppm 175
Electrical Conductivity, mmho/cm 0.29
Cations / Anions, me/L 2.8 / 3.1
Sodium, Na 65
Potassium, K < 1
Calcium, Ca < 1
Magnesium, Mg < 1
Total Hardness, CaCO3 < 1
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 6
Carbonate, CO3 < 1
Bicarbonate, HCO3 162
Total Alkalinity, CaCO3 133
After reading the water primer, I'm thinking I need to add calcium chloride for every brew to some degree. Should I worry about diluting to reduce the bicarbonate or sodium? The bicarbonate appears to be 3X too high for pale beers, according to Palmer. (Does this include IPAs IYO?) I've had a problem with metallic tastes with beers brewed at my last house and would like to avoid that in the future.
Thanks!
pH 6.8
Total Dissolved Solids (TDS) Est, ppm 175
Electrical Conductivity, mmho/cm 0.29
Cations / Anions, me/L 2.8 / 3.1
Sodium, Na 65
Potassium, K < 1
Calcium, Ca < 1
Magnesium, Mg < 1
Total Hardness, CaCO3 < 1
Nitrate, NO3-N 0.5 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 6
Carbonate, CO3 < 1
Bicarbonate, HCO3 162
Total Alkalinity, CaCO3 133
After reading the water primer, I'm thinking I need to add calcium chloride for every brew to some degree. Should I worry about diluting to reduce the bicarbonate or sodium? The bicarbonate appears to be 3X too high for pale beers, according to Palmer. (Does this include IPAs IYO?) I've had a problem with metallic tastes with beers brewed at my last house and would like to avoid that in the future.
Thanks!