This is a continuation from the TM's spreadsheet thread discussion with A.J. Delange about the TA measurement I received from Wards lab. Started a new topic because I was getting close to hi-jacking the original thread.
I completed the drop test with a higher resolution per A.J.'s direction and found a TA of 15ppm on my RO. My RO system is tankless and was designed for aquarium use. I feed the RO with ion exchange softened well water. Below is my pre & post water sample results from Wards.
Pre RO(softened well water)
ph - 7.5
TDS(est) - 276
EC, mmho/cm - 0.46
C/A, me/L - 3.6/4.7
Na - 6
K - <1
Ca - 38
Mg - 17
Hardness, CaCO3 - 166
NO3-N - <0.1
SO4-S - 12
Cl - 4
CO3 - <1
HCO3 - 236
TA, CaCO3 - 193
Post RO
ph - 7.3
TDS(est) - 176
EC, mmho/cm - 0.29
C/A, me/L - 1.2/2.6
Na - 5
K - <1
Ca - 11
Mg - 5
Hardness, CaCO3 - 48
NO3-N - <0.1
SO4-S - 3
Cl - 4
CO3 - <1
HCO3 - 138
TA, CaCO3 - 113
I rely on my drop test results for alkalinity, disregarding Wards because they never gave me a solid explanation why it is high. I add CaCL2 for most beers and if I'm brewing a stout or porter use a 4:1 ratio of RO to hard water. If I'm brewing a pale ale I emphasize the sulfate more than the chloride with gypsum. I've looked at most of the available spreadsheets for profiles and use them occasionally to check myself but mostly go on past experience, tweaking the water as needed to suit my taste.
I completed the drop test with a higher resolution per A.J.'s direction and found a TA of 15ppm on my RO. My RO system is tankless and was designed for aquarium use. I feed the RO with ion exchange softened well water. Below is my pre & post water sample results from Wards.
Pre RO(softened well water)
ph - 7.5
TDS(est) - 276
EC, mmho/cm - 0.46
C/A, me/L - 3.6/4.7
Na - 6
K - <1
Ca - 38
Mg - 17
Hardness, CaCO3 - 166
NO3-N - <0.1
SO4-S - 12
Cl - 4
CO3 - <1
HCO3 - 236
TA, CaCO3 - 193
Post RO
ph - 7.3
TDS(est) - 176
EC, mmho/cm - 0.29
C/A, me/L - 1.2/2.6
Na - 5
K - <1
Ca - 11
Mg - 5
Hardness, CaCO3 - 48
NO3-N - <0.1
SO4-S - 3
Cl - 4
CO3 - <1
HCO3 - 138
TA, CaCO3 - 113
I rely on my drop test results for alkalinity, disregarding Wards because they never gave me a solid explanation why it is high. I add CaCL2 for most beers and if I'm brewing a stout or porter use a 4:1 ratio of RO to hard water. If I'm brewing a pale ale I emphasize the sulfate more than the chloride with gypsum. I've looked at most of the available spreadsheets for profiles and use them occasionally to check myself but mostly go on past experience, tweaking the water as needed to suit my taste.