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Old 11-01-2012, 02:56 PM   #1
Oct 2011
Belle River, Ontario
Posts: 229
Liked 3 Times on 3 Posts

Got this from my local waterworks engineer recently. What do you think as I know squat in this area. Is anything needed to improve my brews?

(Carbonate and bicarbonate: No direct measurement. Alkalinity - Average 107, Max 206, Min 72 – all mg/L CaCO3

Hardness- Average 125, Max 221, Min 81 – all mg/L CaCO3

Sodium 5 to 10 mg/L (2007 to 2009)

Chloride 10 to 30 mg/L (2007 to 2009)

Sulfate (Sulphate) 20 to 65 mg/L (2007 to 2009)

Calcium 20 to 60 mg/L (2007 to 2009)

Magnesium 8 to 12 mg/L (2007 to 2009)
Hop Goblin

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Old 11-01-2012, 03:22 PM   #2
h22lude's Avatar
Dec 2010
lincoln, ri
Posts: 2,696
Liked 179 Times on 151 Posts

I'm just getting into fixing my water as well so I don't know much about this subject yet. I would think you would want to get it tested again. The last test was done in 2009 (if I'm reading that correctly). Water profiles can change with the seasons depending on your water source. A 3 year old report could have big you can see everything went up from 2007 to 2009.
Up Next: Blonde Ale, German Pils
Primary: Pumpkin Spice Latte Stout
Kegged: Galaxy Dry Hopped Fort Point clone, Blonde Ale
Bottled: S'mores Stout, Blonde Ale

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Old 11-01-2012, 03:50 PM   #3
helibrewer's Avatar
Nov 2011
Santa Rosa, CA
Posts: 3,813
Liked 326 Times on 275 Posts

In general that looks like pretty good water, med hardness. Should work for most styles except Pils or anything requiring very soft water. You can easily soften it with RO water when you need to.
Something is always fermenting....
"It's Bahl Hornin'"

Kegged: Bourbon Barrel Imperial Stout
On Deck: German Lager

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Old 11-01-2012, 04:37 PM   #4
diS's Avatar
Apr 2011
Posts: 997
Liked 49 Times on 46 Posts

I adjust water by style of beer, but with this water you can brew most of ales without significant modification.. just look to get right pH. IMO
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

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Old 11-01-2012, 05:10 PM   #5
Oct 2012
Posts: 6
Liked 2 Times on 2 Posts

The profile looks like its within range of most reasonable styles. Beware that things change monthly with public water systems. Temperatures, concentration of sanitizer, like chloramine. Where I live they push a load of chloramine through in the spring above the normal dose and it'll present itself in the beer. I really have to watch for it. I just toss a little extra campden in the HLT to break it down. Also I use beer alchemy for recipies and that program takes the my water profile and helps me add stuff if I want a specific style. Your profile looks simple enough. Unless you are trying to dial in a very specific style its a whole lot of chemistry that you otherwise dont nees to focus on. If however you cook dinner like you brew and like to add a dash of this or a pinch of that, you can add gypsum or soda to the boil and tinker with the flavor some. Beware, adding that stuff to the mash is a whole different animal. It'll start jackin with your mash efficiency. If thats what interest you, then try the product "5". It levels off the pH in the mash and makes some terrific beer. Good luck!

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