demetman
Well-Known Member
Hi guys, just had a new well installed and I wanted to share the difference in water profiles. I thought this info could be interesting for comparison. My old well(original) was dug in 1970 at the time the house was built. The well casing was iron pipe of 2" diameter. Depth is not known, but estimated at 70-90ft. This is my old well Ward Labs water profile from 2/8/16
pH 5.7
Total Dissolved Solids (TDS) Est, ppm 267
Electrical Conductivity, mmho/cm 0.44
Cations / Anions, me/L 4.1 / 3.9
ppm
Sodium, Na 58
Potassium, K 3
Calcium, Ca 8
Magnesium, Mg 13
Total Hardness, CaCO3 74
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 113
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 27
Total Alkalinity, CaCO3 22
Total Phosphorus, P < 0.01
Total Iron, Fe 0.06
"<" - Not Detected / Below Detection Limit
The new well casing is 4" pvc and dug to a depth of 67Ft. 1/5hp submersible pump is providing excellent water pressure. I went from 3gal per minute to 12gal per minute. Anyway, here is my new well Ward Labs water profile
pH 5.7
Total Dissolved Solids (TDS) Est, ppm 137
Electrical Conductivity, mmho/cm 0.23
Cations / Anions, me/L 2.0 / 1.9
ppm
Sodium, Na 28
Potassium, K 2
Calcium, Ca 6
Magnesium, Mg 6
Total Hardness, CaCO3 40
Nitrate, NO3-N 2.5 (SAFE)
Sulfate, SO4-S 6
Chloride, Cl 45
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 4
Total Alkalinity, CaCO3 3
Total Phosphorus, P 0.01
Total Iron, Fe 0.02
"<" - Not Detected / Below Detection Limit
The main difference I see here is the reduced chloride level. I assume this allows me more leeway with the use of calcium chloride for augmentation. I have not brewed with my new water source yet, but am eager to do so. I have been diluting my old water profile 1:1 with distilled for brewing. Any suggestions as to evaluating my new water profile would be greatly appreciated. I'm new to all grain brewing and trying to wrap my head around the science of water chemistry. Thank you
Demetrios
pH 5.7
Total Dissolved Solids (TDS) Est, ppm 267
Electrical Conductivity, mmho/cm 0.44
Cations / Anions, me/L 4.1 / 3.9
ppm
Sodium, Na 58
Potassium, K 3
Calcium, Ca 8
Magnesium, Mg 13
Total Hardness, CaCO3 74
Nitrate, NO3-N 0.8 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 113
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 27
Total Alkalinity, CaCO3 22
Total Phosphorus, P < 0.01
Total Iron, Fe 0.06
"<" - Not Detected / Below Detection Limit
The new well casing is 4" pvc and dug to a depth of 67Ft. 1/5hp submersible pump is providing excellent water pressure. I went from 3gal per minute to 12gal per minute. Anyway, here is my new well Ward Labs water profile
pH 5.7
Total Dissolved Solids (TDS) Est, ppm 137
Electrical Conductivity, mmho/cm 0.23
Cations / Anions, me/L 2.0 / 1.9
ppm
Sodium, Na 28
Potassium, K 2
Calcium, Ca 6
Magnesium, Mg 6
Total Hardness, CaCO3 40
Nitrate, NO3-N 2.5 (SAFE)
Sulfate, SO4-S 6
Chloride, Cl 45
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 4
Total Alkalinity, CaCO3 3
Total Phosphorus, P 0.01
Total Iron, Fe 0.02
"<" - Not Detected / Below Detection Limit
The main difference I see here is the reduced chloride level. I assume this allows me more leeway with the use of calcium chloride for augmentation. I have not brewed with my new water source yet, but am eager to do so. I have been diluting my old water profile 1:1 with distilled for brewing. Any suggestions as to evaluating my new water profile would be greatly appreciated. I'm new to all grain brewing and trying to wrap my head around the science of water chemistry. Thank you
Demetrios