OK, like many posting to this thread, I have read about water and researched city water reports,and finally realized I need to pony up and have MY brewing water tested. I used a carbon filter and marine hose to collect water as I would for a brew day and sent it into ward labs- these results are for my filtered water- can you please share your thoughts?
pH 7.9
Total Dissolved Solids (TDS) Est, ppm 630
Electrical Conductivity, mmho/cm 1.05
Cations / Anions, me/L 10.0 / 10.4 ppm
Sodium, Na 94
Potassium, K 5
Calcium, Ca 73
Magnesium, Mg 26
Total Hardness, CaCO3 291
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 82
Chloride, Cl 93
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 156
Total Alkalinity, CaCO3 129
Total Phosphorus, P < 0.01
Total Iron, Fe < 0.01
I heard that I should multiply the SO-4-S number by 3 to get sulfate- that seems high- is it really 246? The sodium seems high for filtered water, no?
My dark beers typically turn out pretty rad, if I do say so myself. Sometimes I struggle to get my IPA's to "pop" despite copious quantities of dry hops, I thought this might be related to sulfate, but if these numbers are accurate, I am thinking this might not be a sulfate issue.
I typically add 4 grams of of calcium chloride and 6 grams of gypsum to 10 gallons of this water, which I prepare the day before I brew.
If this was your water, would you have concerns? I appreciate the wisdom of those who have been down this road before me.
By the way, this is for Oceanside, California, if there are any other north San Diego county brewers out there that can use this info!
Cheers!
pH 7.9
Total Dissolved Solids (TDS) Est, ppm 630
Electrical Conductivity, mmho/cm 1.05
Cations / Anions, me/L 10.0 / 10.4 ppm
Sodium, Na 94
Potassium, K 5
Calcium, Ca 73
Magnesium, Mg 26
Total Hardness, CaCO3 291
Nitrate, NO3-N 0.2 (SAFE)
Sulfate, SO4-S 82
Chloride, Cl 93
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 156
Total Alkalinity, CaCO3 129
Total Phosphorus, P < 0.01
Total Iron, Fe < 0.01
I heard that I should multiply the SO-4-S number by 3 to get sulfate- that seems high- is it really 246? The sodium seems high for filtered water, no?
My dark beers typically turn out pretty rad, if I do say so myself. Sometimes I struggle to get my IPA's to "pop" despite copious quantities of dry hops, I thought this might be related to sulfate, but if these numbers are accurate, I am thinking this might not be a sulfate issue.
I typically add 4 grams of of calcium chloride and 6 grams of gypsum to 10 gallons of this water, which I prepare the day before I brew.
If this was your water, would you have concerns? I appreciate the wisdom of those who have been down this road before me.
By the way, this is for Oceanside, California, if there are any other north San Diego county brewers out there that can use this info!
Cheers!