Hello guys!
As some of you may know, I am new here and to homebrewing and general. And before you all go telling me that this topic is a bit much at this early stage, I am just exploring it, not necessarily implementing it in my brews at this point. Just trying to get a general idea of how it works and what I could do to make better brews. In the future I want to make a good NEIPA, and IPAs in general, which I have understood would require my water chemistry to to favour sulfate over calcium, which the report of my town's measurements of 2020 states isn't my case.
The report in full is available here (Finnish only, sorry): https://www.turunvesihuolto.fi/sites/default/files/atoms/files/vedenlaatu2020.pdf
As it is finnish. Some words are not the same, though at least the chemical abbreviations should be lol. It does not however directly state carbonate, which is why I have kind of calculated it a bit myself, from the alkalinity which is listed there. The "ka"-column is the average value.
The source of my knowledge is this video:
What I noted from the report are these values:
--Cations---
Sodium (Na): 4,5 mg/L (ppm)
Calcium (Ca): 19 mg/L (ppm)
Magnesium (Mg): 1,5 mg/L (ppm)
--Anions--
Chloride (Cl): 11,5 mg/L (ppm)
Sulfate (SO4): 9,9 mg/L (ppm)
Alkalinity: 0,79 mmol/l
Carbonate: (0,79 mmol/l * 20) * (61/50) = 19,3 mg/L (ppm)
pH: 8,6
Chlorine total: 0,32 mg/L
Chlorine "Free": 0,02 mg/L
The carbonate calculations are the most uncertain thing here. Also I am not sure what the Chlroine Free is. It is a translation from finnish but it should be accurate.
The measurements I jotted down are the averages recorded. I also had the option to go for the median, but I was not sure which was the better option.
Is there any worrying values here, and what do you think of by carbonate calculation? Unsure if the 61/50 factor even is needed?
As some of you may know, I am new here and to homebrewing and general. And before you all go telling me that this topic is a bit much at this early stage, I am just exploring it, not necessarily implementing it in my brews at this point. Just trying to get a general idea of how it works and what I could do to make better brews. In the future I want to make a good NEIPA, and IPAs in general, which I have understood would require my water chemistry to to favour sulfate over calcium, which the report of my town's measurements of 2020 states isn't my case.
The report in full is available here (Finnish only, sorry): https://www.turunvesihuolto.fi/sites/default/files/atoms/files/vedenlaatu2020.pdf
As it is finnish. Some words are not the same, though at least the chemical abbreviations should be lol. It does not however directly state carbonate, which is why I have kind of calculated it a bit myself, from the alkalinity which is listed there. The "ka"-column is the average value.
The source of my knowledge is this video:
What I noted from the report are these values:
--Cations---
Sodium (Na): 4,5 mg/L (ppm)
Calcium (Ca): 19 mg/L (ppm)
Magnesium (Mg): 1,5 mg/L (ppm)
--Anions--
Chloride (Cl): 11,5 mg/L (ppm)
Sulfate (SO4): 9,9 mg/L (ppm)
Alkalinity: 0,79 mmol/l
Carbonate: (0,79 mmol/l * 20) * (61/50) = 19,3 mg/L (ppm)
pH: 8,6
Chlorine total: 0,32 mg/L
Chlorine "Free": 0,02 mg/L
The carbonate calculations are the most uncertain thing here. Also I am not sure what the Chlroine Free is. It is a translation from finnish but it should be accurate.
The measurements I jotted down are the averages recorded. I also had the option to go for the median, but I was not sure which was the better option.
Is there any worrying values here, and what do you think of by carbonate calculation? Unsure if the 61/50 factor even is needed?