Is my water desirable?

[HumulusHead]

Hello All,

I live in Fargo ND and have been brewing here for about 5 years. When I started brewing I only used gallon jugs of water from the grocery store, but that got old real quick. I then began using the water supplied by the City. It is really good tasting water so I figured it would make good beer. I do have a distinct 'flavor' to all my beers, and it is hard to explain. It does not taste bad by any means, but it bothers me because I notice it in my beer and no other beer i have ever tried. So I am wondering if my water has something to do with it.

I contacted Fargo and this is what they gave me for a water report. (Palmer recommended levels is brackets)

Alkalinity, Carbonate ppm 107.2 (any idea for recommended?)
Bicarbonate as HCO3 ppm 87.2 (50-150)
Calcium ppm 78.7 (50-150)
Chloride ppm 24.2 (0-250)
Total Hardness (AS CAC03) ppm 128.3 (any idea for recommended?)
Magnesium ppm 49.7 mg/l (10-30)
PH 9.0 (any idea for recommended?)
Sodium ppm 44.2 (0-150)
Sulfate SO4 ppm 113.4 (50-150)

So the things that look 'off' are Alkalinity possibly, i'm guessing my water is too soft, and magnesium. pH?

I mean the water makes decent beer, but would you guys think it would be worth it for me to start adding something to adjust anything? Is my pH in an ok range?

I do use RO, would you guys recommend that for my water?

Any advice is appreciated!!

 

[wstev]

I really don't know too much about this but I'm going thru the same thing right now down in so dak. Just purchased a water testing kit. What I see and recognize, your ph level is way too high. Also my chlorine and chloride(I think I'm saying it right)levels are too high. I bought some lactic acid and campden tablets to take care of it. But I have not tested it yet. I'll do that when I brew again in 2-3 weeks.


Sent from my iPad using Home Brew

 

[mjohnson]

I'm no expert so apply as many salts to my analysis as you care to (pun!).

Your water isn't too soft (generally soft water is good - its easy to build back up). It may not be too hard either - probably depends on the beer you're making. In the end, what you're shooting for (in general) is a mash pH of 5.4 at room temp. So, for some grain bills, your water might be perfect. Some, not so much.

I don't think the water pH is that important. I could be wrong about this, but since it doesn't have much buffering capacity, you shouldn't really worry about it.

I'm not sure if that level of magnesium is ok or not.

If you haven't already, go into the Brewing Science forum and read the Water Primer. You might consider making beers with the same recipe. One with your water. One with all RO water treated per the Water Primer's recommendations. That might help isolate if water is your issue.

Cheers!

 

[HumulusHead]

I'm no expert so apply as many salts to my analysis as you care to (pun!).

Your water isn't too soft (generally soft water is good - its easy to build back up). It may not be too hard either - probably depends on the beer you're making. In the end, what you're shooting for (in general) is a mash pH of 5.4 at room temp. So, for some grain bills, your water might be perfect. Some, not so much.

I don't think the water pH is that important. I could be wrong about this, but since it doesn't have much buffering capacity, you shouldn't really worry about it.

I'm not sure if that level of magnesium is ok or not.

If you haven't already, go into the Brewing Science forum and read the Water Primer. You might consider making beers with the same recipe. One with your water. One with all RO water treated per the Water Primer's recommendations. That might help isolate if water is your issue.

Cheers!

After reading what you said above, i have been doing a bit of research at work today.

I came across a super awesome spread sheet (EZ Water Calculator Spreadsheet 3.0) on the webs. It is pretty handy.

You just plug in the minerals in your water and it estimates pH and such.

I thought the pH of your existing water is important, but as you said, it turns out to not be too terribly important. In fact, the spreadsheet doesnt even ask for your current pH. pH can be calculated from the Bicarbonate and what not, i believe.

So anyways, after fiddling around with the spreadsheet, i was able to make a decent water profile tailored to my upcoming brew session. IPA/PA with 11.5lb 2 row and .5 lb Carmel 20.

In fiddling around with the spreadsheet, i was able to adjust (lower) my mash pH into the sweet spot by adding sauermalz.

Then i wanted to lower my mg, which can only be done (at least by my likes) by adding RO or Distilled water. By adding a good deal of RO water i am able to lower my mg levels to what i think will help with a possible off flavor.

Its totally a balancing act though. By adding RO water, it lowers my Ca content. So i will have to supplement in CaCl2, which also will help with my Ca to SO4 ratio, which i just learned today is a way to adjust bitterness/maltiness a bit.

So all in all:

6 gallons of water is going to be used
3 gallons of which will be RO

Add 4oz sauermal to combat pH levels
Add 2.4 grams CaCl2 to add back some Ca and Cl that are needed due to adding RO. CaCl2 also helps to lower pH a bit.

Long write up for which matters to really no one i assume, but now that i got it written up, its fully made sense to me now.

Moral of story: if you think you need to adjust your water, just fiddle around with "EZ Water Calculator Spreadsheet 3.0"

To me this seems like quite the overkill of balancing acts. Would someone be willing to say they do this many additions/replacements? Or would someone recommend that i can take a step back on this... As of right now, i am planning to do it all. Just hoping the LHBS has sauermalz and CaCl2

I am done blabbing now

 

[HumulusHead]

I'm no expert so apply as many salts to my analysis as you care to (pun!).

Your water isn't too soft (generally soft water is good - its easy to build back up). It may not be too hard either - probably depends on the beer you're making. In the end, what you're shooting for (in general) is a mash pH of 5.4 at room temp. So, for some grain bills, your water might be perfect. Some, not so much.

I don't think the water pH is that important. I could be wrong about this, but since it doesn't have much buffering capacity, you shouldn't really worry about it.

I'm not sure if that level of magnesium is ok or not.

If you haven't already, go into the Brewing Science forum and read the Water Primer. You might consider making beers with the same recipe. One with your water. One with all RO water treated per the Water Primer's recommendations. That might help isolate if water is your issue.

Cheers!

Per Usual, I read your recommended thread after the fact.

Looks like i could have saved some time and just did what Yoop-nasty states.

BLAH!