I was curious if there are some brewers currently brewing in Nashville that would have an opinion on the current water profile. I would appreciate any comments or insights into brewing most medium gravity beers using water straight out of the tap with a Pur water filter. I am trying to pinpoint a harsh after taste in my beer and considered possibly the water, aging, or infection as I have mostly addressed the majority of my process. Thanks in advance. :fro:
Brewing water in Nashville
- Thread starter musiqluv
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Cpt_Kirks
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I used to live in White House, and the water there was CRAP. We had a softener and a reverse osmosis filter to get it drinkable.
I didn't brew then, but the water was really bad. In the summer, it smelt like dirt. Even when you went to get a soda at a restaurant, the ice in it would smell like dirt.
I didn't brew then, but the water was really bad. In the summer, it smelt like dirt. Even when you went to get a soda at a restaurant, the ice in it would smell like dirt.
I can't help you with the water report, but I live in Nashville and don't use the municipal water for my brewing. At my house the water is extremely hard and way overchlorinated. I can't even drink the water without running it through a Brita.
Why not brew up 2 small batches, one using the municipal water and one using bottle spring water and see if there is a difference.
Edit: didn't see you are using a filter before brewing with the water.
Why not brew up 2 small batches, one using the municipal water and one using bottle spring water and see if there is a difference.
Edit: didn't see you are using a filter before brewing with the water.
blackelbow
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I know this is a long-dead thread, but for anyone who might stumble onto it like I did...
I've had three separate water tests done in the last couple years, from three different locations in Nashville and in three separate seasons. Some numbers:
Lowest Highest Average
pH 7.4 7.7 7.6
Calcium 32 38 34.3
Magnesium 6 7 6.3
Sodium 10 15 12.3
*Sulfate 27 45 35
Chloride 9 14 12
Bicarbonate 85 106 92
Total Alkalinity 70 87 75.6
Total Hardness 108 120 112.3
For those of you brewing in the Nashville area who don't want to get your own test done, you might be able to use the averages to calculate some water adjustments. For everybody, what beer do you think could be brewed with unadjusted tap water, given these numbers? Is it even possible to brew a beer with this water without using acids and mineral additions like I've been doing?
*Reported sulfate levels have been multiplied by 3 as suggested by Bru'n Water spreadsheet.
I've had three separate water tests done in the last couple years, from three different locations in Nashville and in three separate seasons. Some numbers:
Lowest Highest Average
pH 7.4 7.7 7.6
Calcium 32 38 34.3
Magnesium 6 7 6.3
Sodium 10 15 12.3
*Sulfate 27 45 35
Chloride 9 14 12
Bicarbonate 85 106 92
Total Alkalinity 70 87 75.6
Total Hardness 108 120 112.3
For those of you brewing in the Nashville area who don't want to get your own test done, you might be able to use the averages to calculate some water adjustments. For everybody, what beer do you think could be brewed with unadjusted tap water, given these numbers? Is it even possible to brew a beer with this water without using acids and mineral additions like I've been doing?
*Reported sulfate levels have been multiplied by 3 as suggested by Bru'n Water spreadsheet.
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