Yrogerg1089
Well-Known Member
Greetings all!
I recently moved and decided it would be advantageous to learn as much as I could about my new location, including the water. To this end I completed the steps required to obtain a water report from Ward labs. The report is as follows:
Location: Warrenville, IL
pH 7.6
Total Dissolved Solids (TDS) Est, ppm 792
Electrical Conductivity, mmho/cm 1.32
Cations / Anions, me/L 14.8 / 14.6
Sodium, Na 67 ppm
Potassium, K 12 ppm
Calcium, Ca 124 ppm
Magnesium, Mg 65 ppm
Total Hardness, CaCO3 581 ppm
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 57 ppm
Chloride, Cl 150 ppm
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 416 ppm
Total Alkalinity, CaCO3 342 ppm
Total Phosphorus, P 0.02 ppm
Total Iron, Fe < 0.01
I immediately noticed the high concentrations of bicarbonates, chlorides, and alkalinity. Anything else jump out at anyone? I plan on brewing tomorrow and will most likely just cut with distilled for the time being until I have a better grasp on water chemistry. I am currently reading up on it and working through Bru'N Water. Any advice/critiques would be most appreciated however.
Cheers!
--Edit: Forgot to mention that I brew BIAB. Not sure if the thinner mash/greater volume exacerbate the alkalinity issues.
I recently moved and decided it would be advantageous to learn as much as I could about my new location, including the water. To this end I completed the steps required to obtain a water report from Ward labs. The report is as follows:
Location: Warrenville, IL
pH 7.6
Total Dissolved Solids (TDS) Est, ppm 792
Electrical Conductivity, mmho/cm 1.32
Cations / Anions, me/L 14.8 / 14.6
Sodium, Na 67 ppm
Potassium, K 12 ppm
Calcium, Ca 124 ppm
Magnesium, Mg 65 ppm
Total Hardness, CaCO3 581 ppm
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 57 ppm
Chloride, Cl 150 ppm
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 416 ppm
Total Alkalinity, CaCO3 342 ppm
Total Phosphorus, P 0.02 ppm
Total Iron, Fe < 0.01
I immediately noticed the high concentrations of bicarbonates, chlorides, and alkalinity. Anything else jump out at anyone? I plan on brewing tomorrow and will most likely just cut with distilled for the time being until I have a better grasp on water chemistry. I am currently reading up on it and working through Bru'N Water. Any advice/critiques would be most appreciated however.
Cheers!
--Edit: Forgot to mention that I brew BIAB. Not sure if the thinner mash/greater volume exacerbate the alkalinity issues.