Brewing salts. Did I find my water report?

[Brewmance]

So after screwing up a batch i was really optimistic about because I completely failed on my water chemistry(added WAY too much gypsom ), I decided to try to learn more about it.

It seems like as soon as you get a handle on something and your beer improves, there is something else you need to figure out.

I tried to interpret this, but is this report showing acceptable ranges or is my water in here?

https://www.ctwater.com/media/1135/western.pdf

Thank you!

 

[McKnuckle]

West Hartford isn't mentioned in the report, so I wouldn't call it yours (but I don't live there, so can't be sure...).

Regardless, I'd call this an inconclusive report. The problem with these reports is that there are ranges, often wide ones. The three minerals below that are pertinent to brewing have acceptable ranges, but the min. and max. values really complicate your amelioration plans. It's impossible to know how much of what to add.

There is also no residual alkalinity mentioned, which is a really big one for getting mash pH right. Calcium (especially) and Magnesium are not listed at all.

Ca not listed
Mg not listed
Cl 20.9 - 75.1
SO4 14.6 - 72.5
Na 10.4 - 25.2

 

[RedlegEd]

In addition to what McNuckle said above, I'd recommend you either get a Ward Labs water report for your specific water, or just get Reverse Osmosis (RO) for brewing and build your water from that. The benefit of a Ward report is it's for your water, the negatives are it may not account for seasonality of water supply in your town/city and it's a little expensive. As for RO water, it's relatively cheap and easy to get (i.e. water machine at grocery store/W-mart,) but you'll have to get your water before you start brewing. You can always get an RO system for your house water, but that's more expensive than a Ward Lab report. Good luck, once you get a good handle on your water (and ferm temps,) your beer should improve dramatically. Ed

 

[ScrewyBrewer]

So after screwing up a batch i was really optimistic about because I completely failed on my water chemistry(added WAY too much gypsom ), I decided to try to learn more about it.

It seems like as soon as you get a handle on something and your beer improves, there is something else you need to figure out.

I tried to interpret this, but is this report showing acceptable ranges or is my water in here?

https://www.ctwater.com/media/1135/western.pdf

Thank you!

Water reports are always difficult to interpret, seldom up to date, often subject to change with the seasons and at best confusing to use. Using RO or distilled water instead, for brewing water, provides an accurate prediction of the source water chemistry consistently. Starting off with 0 minerals and alkalinity you need only focus on adding to the water just the amounts needed for the style of beer you are brewing.

 

[Brewmance]

Thanks, I need to update my address to reflect Windsor Locks not West Hartford anymore. I think I will start with RO or distilled and build from there. Now to learn how much of what to put in.

 

[ishaffer]

Now to learn how much of what to put in.

This is probably a good place to start. See "baseline" near the bottom.

https://www.homebrewtalk.com/showthread.php?t=198460

 

[Brewmance]

This is probably a good place to start. See "baseline" near the bottom.

https://www.homebrewtalk.com/showthread.php?t=198460

appreciate the help here. That link is perfect and a great starting point. I've been searching the site for awhile and cant find a landing point for the pillowy soft NE IPA mouthfeel profile. Any suggestions?

 

[rhys333]

appreciate the help here. That link is perfect and a great starting point. I've been searching the site for awhile and cant find a landing point for the pillowy soft NE IPA mouthfeel profile. Any suggestions?

I'm not up on the style, but for pillowy soft mouthfeel, I would go high ppm chloride, low to no sulfate, and include flaked grains.