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Old 12-14-2012, 12:58 PM   #1
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So I received the water report from the lab today, Whoohoo! Here's the rundown -

pH 8.1
Total Dissolved Solids (TDS) Est, ppm 331
Electrical Conductivity, mmho/cm 0.55
Cations / Anions, me/L 5.8 / 5.8

The following are in ppm:
Sodium, Na 38
Potassium, K 1
Calcium, Ca 69
Magnesium, Mg 8
Total Hardness, CaCO3 206
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 31
Chloride, Cl 32
Carbonate, CO3 6
Bicarbonate, HCO3 168
Total Alkalinity, CaCO3 147
Total Phosphorus, P 0.61
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

Is there any particular style that this would be good for?


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Old 12-14-2012, 01:11 PM   #2
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All styles. Looks about medium hardness to my very un-expert eye. Your Ca levels are just a tad low, but your SO4 and Cl are super balanced- for hoppier beers you can add a couple grams Gypsum to your mash, while maltier beers you just need to add a couple grams of Calcium Chloride. You'd want to plug it into a calculator, or course

Cheers!


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Old 12-14-2012, 01:30 PM   #3
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The sulfate is actually 93 ppm since you have to convert the way that Ward reports the 'sulfate as sulfur' to a true 'sulfate' concentration. That is what the (SO4-S) means.
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Old 12-14-2012, 03:13 PM   #4
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Thanks guys! This is very helpful. Here's some additional information: http://www.stpete.org/water/docs/wat...ity_report.pdf

I knew they treat the water with Chlorite, which confirms. Should some campden take care of that?
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Old 12-14-2012, 05:05 PM   #5
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Yes, it will but you don't need to bother with that. Just standing or heating in the HLT will drive the chlorine off (IOW there is no chloramine unless they apply ammonia after the hypochlorite).

 
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Old 12-14-2012, 06:33 PM   #6
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Quote:
Originally Posted by ajdelange View Post
Yes, it will but you don't need to bother with that. Just standing or heating in the HLT will drive the chlorine off (IOW there is no chloramine unless they apply ammonia after the hypochlorite).
Thanks. And I'm assuming when you say heating, you just mean around typical mash temps (I heat it until around 170), not boiling?
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Old 12-14-2012, 06:34 PM   #7
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Yes but you also need to agitate it to let the chlorine gas escape. The test is if you can smell chlorine. If you can you haven't got it all.

 
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Old 12-27-2012, 03:49 PM   #8
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To follow up on this thread, it looks like the city uses chloramine during the water treatment process. I have read this is fairly difficult to remove.

Would it be worth it to try and remove, or should I just start with RO and make some additions?
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Old 12-27-2012, 04:50 PM   #9
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Most do use it if above a certain size. Easy to remove. See
http://www.homebrewtalk.com/f128/cam...-water-361073/

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Old 12-27-2012, 06:57 PM   #10
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Thanks a bunch.

I used the EZ water calc to find out my PH after I put in my ingredients for an IPA. Looking like its about 5.73.

I've seen this is the high end of the spectrum, but do you think it would be something I should worry about?


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