panicbuttonguy
Well-Known Member
I'll keep is simple. I have hard water. In fact here is the report from 09
pH 7.6
Total Dissolved Solids (TDS) Est 403
Electrical Conductivity, mmho/cm 0.67
Cations / Anions, me/L 7.7 / 7.2
ppm
Sodium (Na) -------------------------17
Potassium (K)-- ----------------------3
Calcium (Ca)-------------------------85
Magnesium (Mg) ---------------------32
Total Hardness (CaCO3) --------------346
Nitrate (NO3-N) ---------------------0.1 (SAFE)
Sulfate (SO4-S) ---------------------11 (33)
Chloride (Cl) -------------------------32
Carbonate (CO3) -------------------- < 1
Bicarbonate (HCO3) ------------------342
Total Alkalinity (CaCO3) --------------280
I feel like I'm having a few issues and I'm wondering if it is the water. Currently I do not dilute and I just use 100% tap. I've only been brewing PAs and IPAs. I understand that adding Sulfate will increase the perceived bitterness and adding sodium or chloride will round it out. My questions relate to diluting.
I think I want to try diluting in my next batch of Pales since their lighter and I've read lighter beers (like pilsners) benefit from softer water. Does this same concept transfer over from lagers to ales? Do I want to use softer water for my pales? or doesn't it matter?
Secondly, if you dilute to get rid of some of the alkalinity are you getting rid of some of the sulfate, chloride and sodium? Will I have to add those back in?
Lastly, I know my pH should be 5.2 and I'm going to get a meter soon but from just looking at the profile what should I try and add or remove beside the alkalinity.
Please excuse all the questions but my head exploded about 4 threads back and I'm still picking up the pieces around the office.
PS - I got a D in chemistry in high school. I think I remember saying something like "Dude, I'm NEVER going to use any of this. What a waste" god I'm an idiot.
pH 7.6
Total Dissolved Solids (TDS) Est 403
Electrical Conductivity, mmho/cm 0.67
Cations / Anions, me/L 7.7 / 7.2
ppm
Sodium (Na) -------------------------17
Potassium (K)-- ----------------------3
Calcium (Ca)-------------------------85
Magnesium (Mg) ---------------------32
Total Hardness (CaCO3) --------------346
Nitrate (NO3-N) ---------------------0.1 (SAFE)
Sulfate (SO4-S) ---------------------11 (33)
Chloride (Cl) -------------------------32
Carbonate (CO3) -------------------- < 1
Bicarbonate (HCO3) ------------------342
Total Alkalinity (CaCO3) --------------280
I feel like I'm having a few issues and I'm wondering if it is the water. Currently I do not dilute and I just use 100% tap. I've only been brewing PAs and IPAs. I understand that adding Sulfate will increase the perceived bitterness and adding sodium or chloride will round it out. My questions relate to diluting.
I think I want to try diluting in my next batch of Pales since their lighter and I've read lighter beers (like pilsners) benefit from softer water. Does this same concept transfer over from lagers to ales? Do I want to use softer water for my pales? or doesn't it matter?
Secondly, if you dilute to get rid of some of the alkalinity are you getting rid of some of the sulfate, chloride and sodium? Will I have to add those back in?
Lastly, I know my pH should be 5.2 and I'm going to get a meter soon but from just looking at the profile what should I try and add or remove beside the alkalinity.
Please excuse all the questions but my head exploded about 4 threads back and I'm still picking up the pieces around the office.
PS - I got a D in chemistry in high school. I think I remember saying something like "Dude, I'm NEVER going to use any of this. What a waste" god I'm an idiot.