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Old 12-22-2012, 04:45 AM   #1
runningweird
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Results For :
Sample ID :
Location :
IAN WEIR
pH 7.2
Total Dissolved Solids (TDS) Est, ppm 429
Electrical Conductivity, mmho/cm 0.71
Cations / Anions, me/L 7.5 / 8.3


ppm
Sodium, Na 11
Potassium, K 1
Calcium, Ca 104
Magnesium, Mg 22
Total Hardness, CaCO3 352
Nitrate, NO3-N 3.6 (SAFE)
Sulfate, SO4-S 11
Chloride, Cl 23
Carbonate, CO3 < 1
Bicarbonate, HCO3 409
Total Alkalinity, CaCO3 335


got it yesterday, we just moved and now have a well instead of a cistern. the water tastes great, but I'm not sure how it will be for brewing.
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Old 12-22-2012, 01:14 PM   #2
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Looks very similar to my well water. Lots of temporary hardness due to the Ca and the bicarbonate. You way want to read this: http://braukaiser.com/wiki/index.php...a_water_report

Kai

 
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Old 12-22-2012, 11:28 PM   #3
runningweird
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Quote:
Originally Posted by Kaiser View Post
Looks very similar to my well water. Lots of temporary hardness due to the Ca and the bicarbonate. You way want to read this: http://braukaiser.com/wiki/index.php...a_water_report

Kai

haha, that was one of the many tabs I had open in chrome. I understand most of it, but is the point to simply ape the water profiles of breweries to reproduce their style of beers?
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Old 12-23-2012, 12:47 AM   #4
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Ignore the advice that if it tastes fine then it is fine for brewing. I wish I had read about bicarbonates 20 batches ago. Assuming your talking about all-grain though.

 
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Old 12-23-2012, 12:56 AM   #5
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Quote:
Originally Posted by runningweird View Post
haha, that was one of the many tabs I had open in chrome. I understand most of it, but is the point to simply ape the water profiles of breweries to reproduce their style of beers?
It works well for some beers but not for others. The residual alkalinity, for example, needs to be suitable for the beer you are brewing. It it is not, as it uis the case for Munich Water and Munich Helles, then you can assume that the brewers either threat their water or use acid in the mash.

As you progress in the understanding of water chemistry, you should definitely look into alkalinity reduction with slaked lime (http://braukaiser.com/wiki/index.php...tion_with_lime) since it would work well for your water. Your major investment would be a large water treatment tank (enough to hold all your brewing water for one batch) and a GH&KH test kit.

The other option is to go reverse osmosis. That will give you slightly more flexibility, but will be more expensive.

Kai

 
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Old 12-23-2012, 01:46 PM   #6
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Quote:
Originally Posted by grathan View Post
Ignore the advice that if it tastes fine then it is fine for brewing. I wish I had read about bicarbonates 20 batches ago. Assuming your talking about all-grain though.
That advice might work in brewing a narrow range of beer styles, but a brewer must learn to adjust their brewing liquor alkalinity to brew a wide range of styles. As grathan says, you at least must learn to adjust alkalinity. Learning to adjust other water factors can wait, but it you want to tackle that style that just doesn't seem to come out right...you'll have to learn to adjust alkalinity.
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Old 12-25-2012, 11:22 PM   #7
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okay, so after reading the how to links here I think I need a giant water vessel to use for alkalinity treatment and a decent pH meter.

will this one work?

http://www.amazon.com/Hanna-Instrume...words=ph+meter
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Old 12-25-2012, 11:26 PM   #8
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just found these, ill read through them first.

http://www.homebrewtalk.com/f128/loo...stions-207655/
http://www.homebrewtalk.com/f11/ph-m...ations-281770/
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Old 12-26-2012, 03:09 AM   #9
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Here is my take on pH meters: http://braukaiser.com/wiki/index.php...r_Buying_Guide

 
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Old 12-26-2012, 05:23 AM   #10
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Quote:
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thanks, considering the sm101
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