Help needed with Northern Virginia water

[Guy_LeDouche]

Hello all,

I have been all grain brewing for two years and need to learn to deal with the local water in order to improve further. I live in Warrenton, Virginia and the water is as follows:

Calcium - 29 mg/L
Magnesium - 19-20 mg/L
Sulfate - 20.6 mg/L
Alkalinity - 55 ppm as CaCO3
pH - 7.5

The engineer said that they do not test for bicarbonate, sodium, or chloride. The water is treated with chlorine.

One issue I have had is that the water has a lingering, tangy taste at the finish. This same flavor is present in the finished beer as well. It is like the unpleasant taste of DC tap water, but a little less strong. Is this an alkalinity issue? We always treat our brewing water with campden tablets.

Our mashes have usually been too high in pH, often in the 5.7-5.8 range (when measured at room temperature). Only with a lot of roasted grain, as in a stout, are we in the right pH range. Our efficiency is also much lower on lighter beers (around 65%) than darker beers (around 75%). Am I correct in attributing this to alkalinity?

So my questions:
1. Are we low on calcium? Should I be adding some?
2. The engineer said that our total hardness is "always under 100, usually under 75" and that it was 49 when I called. Is this kind of variance normal, and something I should account for in my planning?
3. Does it matter that we do not have sodium and chloride measurements?
4. What is the best way to tackle our mashes, which are generally not acidic enough? Add acid during the mash, or adjust ion levels first?
5. What accounts for the tangy flavor?
6. Do campden tablets have an effect on pH?

I know that it is a lot of scattered questions, but I am at the point where I am reaching the limits of my understanding. Any help is greatly appreciated.

 

[BigEd]

First I'd get a complete water report for brewing purposes. Sodium, chloride, and bicarbonate are all important to know as are manganese and iron. Some metal cation might be part of the "tangy" flavor but guessing just wastes time. Solid answers to questions 1-6 are going to require more specific information about your water but 1) Yeah, a little low but how much and what calcium salt to add depend on the beer style and some of the missing parts of the water report. 2) Some variable numbers are normal especially if there are multiple water sources in the system. 3) It matters. 4) It depends, see #1 5) Don't know, more information is required. 6) Never used 'em but I don't think the effect is significant.

 

[Guy_LeDouche]

Ed, thanks so much. I'll get my water tested and then we will see.

 

[brewkinger]

I agree with BigEd.
Sodium, chloride and all the missing info are important.
The tangy taste you are getting could very well be caused by sodium and chloride.
Are you a member of the Warrenton Brewers Guild?

HBT user Saboral may be helpful as he is in your area and a member of that brewclub.

 

[Guy_LeDouche]

Yep! I'd guess that's Robert. I think everyone else is on well water and I am the only guy on the city stuff.