Originally Posted by ajdelange
It is the same as ppm but not the same as 'ppm as CaCO3'. If mg/L is used in the report it very probably means mg/L as the ion (not as CaCO3).
Same story for magnesium.
What you really need to know is the alkalinity but many of the spreadsheets ask for bicarbonate instead. As long as the pH is less than 8 or so the alkalinity is simply 50*bicarbonate/61. Thus your alkalinity is about 5. This is suspiciously low given your.....
which total to 120 ppm as CaCO3 hardness. Note that the alkalinity plus sulfate plus chloride should be roughly equivalent to the total hardness. Total hardness of 120 is 120/50 = 2.4 mEq/L and the alkalinity is 6/61 ~ 0.1 mEq/L. Thus there are 2.3 meq/L chloride plus sulfate. If all chloride that would amount to about 80 mg/L and if all sulfate to a bit over 110 mg/L. In fact it could be anywhere between these limits.
Yes because there is potentially so much of it. High chloride is generally good but some beers want high sulfate (depends a lot on personal taste). You need to know which you have.
Neither of these is that important as long as they are both the MCLs for those two ions. 4 mg/L is under the MCL
Yes, but given the low level of alkalinity it doesn't matter that much. Also the high pH means the alkalinity I calculated using the simple formula will be off a bit but again, because the level is so low, this doesn't much matter.
Most here would recommend Ward Labs. You get a pretty complete rundown, from the brewers perspective, for reasonable cost.
I need a water quality for dummies cuz u threw me for a loop
Maybe I won't get it. I am so much more a hands on person. Thanks for the reply I will syudy it for the next week.