Eco
Member
So I am trying to understand water chemistry. I have read the water chemistry sections in Palmer, Papazian, and a couple other books and I ordered and received two water analysis to average them out for my well water that tastes good to me. It was curious that they were different but I guess I expected that as I ordered two.
pH 7.8
Cloride 12mg/L
Hardness 39mg/L
Calcium 10.mg/L
Magnesuim 3.2mg/L
Sodium 24mg?L
What neither of my reports tell me, that all of the online beer water calculators want to know is, what the Sulfates are and the Bicarbonates? Is this something special I would have to ask for or something that is extrapolated from the other numbers? My reports have about four more times the data that I expressed above but no others that are on brewing calculators or in the books. I would like to try the nifty brewing calculators but am missing some data.
What do seasoned brewers see looking at those numbers? I am doing partial grain batches now and may do all grain. What kind of beers do numbers like these lend themselves best to?
Thanks for any advice ahead of time, Mike
pH 7.8
Cloride 12mg/L
Hardness 39mg/L
Calcium 10.mg/L
Magnesuim 3.2mg/L
Sodium 24mg?L
What neither of my reports tell me, that all of the online beer water calculators want to know is, what the Sulfates are and the Bicarbonates? Is this something special I would have to ask for or something that is extrapolated from the other numbers? My reports have about four more times the data that I expressed above but no others that are on brewing calculators or in the books. I would like to try the nifty brewing calculators but am missing some data.
What do seasoned brewers see looking at those numbers? I am doing partial grain batches now and may do all grain. What kind of beers do numbers like these lend themselves best to?
Thanks for any advice ahead of time, Mike