Looking for newer Cincinnati water report

[green_giant43]

Anybody have one of these done in like 2014 or (if you're on the ball) 2015?
I see there is a 2011 one on here but I'm looking for a more recent one to make sure my water settings are right. Just looking into finally tweaking my water to make my beers taste good/authentic/best they can.

 

[tlucarelli]

Which county are you in? I am in Butler County and I found this online. There is a detailed spreadsheet you can open and it mentions that it was updated as of 12/31/2014.

http://des.butlercountyohio.org/html/drinkingwater/WaterQuality.cfm

 

[UKCatsFan]

That's the one I've used for my last few brew sessions.

Here is the link to the actual spreadsheet:

Water Quality Spreadsheet

 

[progmac]

I have one from late 2013 if you're interested. Its from the main Cincinnati plant

 

[green_giant43]

Thank you guys. I am in Hamilton County and mainly brew either in Reading or OTR so the main plant is what I'm looking for (I think Miller covers both areas that I brew though the Bolton one would be good too.)
progmac, if you've got that, that'd be great.

 

[progmac]

Thank you guys. I am in Hamilton County and mainly brew either in Reading or OTR so the main plant is what I'm looking for (I think Miller covers both areas that I brew though the Bolton one would be good too.)
progmac, if you've got that, that'd be great.

This was as of 12/2013

Cincinnati - Miller Plant

Ph 8.3
Sodium (NA) 29
Potassium (K) 3
Calcium (Ca) 38
Magnesium (Mg) 12
Total Hardness (CaCO3) 145
Sulfate (SO4-S) 24
Chloride (Cl) 32
Bicarbonate (HCO3) 105
Total Alkalinity (CaCo3) 96

Lately I've just been using it straight with about 4mL lactic acid added to the mash for most styles.

 

[hafmpty]

Ph 8.3
Sodium (NA) 29
Potassium (K) 3
Calcium (Ca) 38
Magnesium (Mg) 12
Total Hardness (CaCO3) 145
Sulfate (SO4-S) 24
Chloride (Cl) 32
Bicarbonate (HCO3) 105
Total Alkalinity (CaCo3) 96

I posted a Feb. 2010 profile somewhere on HBT too. I would love to see an updated test too. The 2013 test is helpful. I also found this one from the Brewers Friend site. Don't know when it's from.

Cincinnati
Ca - 38
Mg - 10
Na -32
Cl - 34
SO4 - 78
Alkalinity as HCO3 -85
pH - 8

Here is my 02/2010 profile for reference:
Ca- 28
Mg - 8
Na - 23
Cl- 28
SO4 - 54
Alkalinity as HCO3 - 56
pH - 8.3
Total Hardness - 103

These three tests together show the water profile is fairly stable.

 

[green_giant43]

You guys are awesome. I'm sure I can get by with those 2013 tests. That should help. You guys use Ez Water or Bru'n Water? I find EZ to be much easier to use but I think in the end Bru'n will get me as close as possible to a good water profile. Still need to watch a youtube video on it though to explain it in depth.

ALso, progmac, looking at it- lactic acid or aciduated malt should be what we need most of. I think I might throw some gypsum into my IPA (to enhance the bitterness) but other than that, our water appears to be very nice for brewing.

 

[hafmpty]

You guys are awesome. I'm sure I can get by with those 2013 tests. That should help. You guys use Ez Water or Bru'n Water? I find EZ to be much easier to use but I think in the end Bru'n will get me as close as possible to a good water profile. Still need to watch a youtube video on it though to explain it in depth.

ALso, progmac, looking at it- lactic acid or aciduated malt should be what we need most of. I think I might throw some gypsum into my IPA (to enhance the bitterness) but other than that, our water appears to be very nice for brewing.

I use Bru'n Water. I haven't used EZ Water for a year or more so I don't know the features it has now compared to Bru'n Water. Once you get your profile plugged in, from there it's pretty easy. Put in your grains for each batch, figure out how much strike water you'll use, how much sparge water you'll use (NOTE: I calculate how much sparge water will actually make it into the boil kettle because I add my sparge salts to the boil kettle not directly to the sparge water). After that choose a profile that matches what you're going for and adjust your salts.

Spend time reading the first tabs and take your time so you set it up correctly. After that, it's pretty simple.

 

[jmward21]

Anybody have one of these done in like 2014 or (if you're on the ball) 2015?
I see there is a 2011 one on here but I'm looking for a more recent one to make sure my water settings are right. Just looking into finally tweaking my water to make my beers taste good/authentic/best they can.

I just attended a brewing class at Listermann (Hosted by the Bloatarians) and they discussed Cincinnati water. The only area in Cincinnati that he made a point to mention was Lockland/Reading. Their water has a higher pH then the rest of the city. You will need to lower the pH of the water. If not, you risk the grains releasing tannins during the mash/sparge.

By no means am I an expert. I only wanted to share the information that I recently learned.

 

[green_giant43]

I just attended a brewing class at Listermann (Hosted by the Bloatarians) and they discussed Cincinnati water. The only area in Cincinnati that he made a point to mention was Lockland/Reading. Their water has a higher pH then the rest of the city. You will need to lower the pH of the water. If not, you risk the grains releasing tannins during the mash/sparge.

By no means am I an expert. I only wanted to share the information that I recently learned.

I went to that too and I believe he said just lockland because of the chloramine. Is reading included? I thought it was running off of gcww.

 

[hafmpty]

I just attended a brewing class at Listermann (Hosted by the Bloatarians) and they discussed Cincinnati water. The only area in Cincinnati that he made a point to mention was Lockland/Reading. Their water has a higher pH then the rest of the city. You will need to lower the pH of the water. If not, you risk the grains releasing tannins during the mash/sparge.

By no means am I an expert. I only wanted to share the information that I recently learned.

That's basically what I've heard too. Glad to see another Cincinnati brewer here on HBT. Are you a Bloatarian? If so I might know you. There are a couple others here too.

 

[jmward21]

I thought he said both but I will ask and confirm. I just joined the BBL a couple weeks ago, but I haven't been to a meeting yet. I plan on going to national brew day at rivertown.

 

[dave5155]

I found this one posted online and have been using it with Brun Water for about a year. The guy who posted it was in Silverton I believe. It was from March of 2014 and it is a Ward Labs report. Seems to be inline with the others that were posted.

PH 8.3
Total Dissolved Solids 223 ppm
Cations/Anions, me/L 3.4/3.7
Sodium, NA 26 ppm
Potassium, K 2 ppm
Calcium, a 30 ppm
Magnesium, MG 9 ppm
Total Hardness, CaCo3 113
Nitrate. NO3 3.5 ppm
Sulfate, So4 54 ppm
Chloride, Cl 37 ppm
Bicarbonate, HCO3 73 ppm
Total Alkalinity, CaCO3 70 ppm

 

[hafmpty]

I found this one posted online and have been using it with Brun Water for about a year. The guy who posted it was in Silverton I believe. It was from March of 2014 and it is a Ward Labs report. Seems to be inline with the others that were posted.

PH 8.3
Total Dissolved Solids 223 ppm
Cations/Anions, me/L 3.4/3.7
Sodium, NA 26 ppm
Potassium, K 2 ppm
Calcium, a 30 ppm
Magnesium, MG 9 ppm
Total Hardness, CaCo3 113
Nitrate. NO3 3.5 ppm
Sulfate, So4 54 ppm
Chloride, Cl 37 ppm
Bicarbonate, HCO3 73 ppm
Total Alkalinity, CaCO3 70 ppm

I'm not sure what this means. Maybe some others can help me know. I was looking at the GCWW Coverage & Service Area Map PDF online HERE and Silverton looks like it's right in an area where they could either be part of the City of Cincinnati retail area or GCWW Retail Service Area. Would this matter as it concerns the ion concentrations? Is this the same water as I would get over in Price Hill near Delhi? Just trying to figure out which plant (Bolton or Miller) this water report would anylyzing?

 

[dave5155]

I'm pretty sure it would be Miller. I'm on the west side as well. Cheviot area. All the water reports on this thread are pretty similar to each other. At some point you have just got to pick one and use it. Or send in a sample yourself. Using brun water with that report and a ph meter have been very consistant with what brun water says the ph of the mash should be.

 

[beernbourbon]

I'm an east sider, but the same thought has crossed my mind, where does it make a discernible difference to my very untrained palate? I do nothing with my tap water. I watch my mash temps closely, I am careful with sanitation, I keep my pitching temps on the low side, I use temp control during fermentation....yet I still get that 'homebrew tang'...just slightly tho.... Is it something I'm not doing with my water? Because it seems to be consistent across all styles I brew.
Sorry don't mean to hijack, just curious, and we all have at least the one commonality here.
Good to see a few hometown crowd on here btw, hey all!

 

[dave5155]

Do you do extract or all grain, beernbourbon?

 

[RiverCityBrewer]

I'm not sure what this means. Maybe some others can help me know. I was looking at the GCWW Coverage & Service Area Map PDF online HERE and Silverton looks like it's right in an area where they could either be part of the City of Cincinnati retail area or GCWW Retail Service Area. Would this matter as it concerns the ion concentrations? Is this the same water as I would get over in Price Hill near Delhi? Just trying to figure out which plant (Bolton or Miller) this water report would anylyzing?

Everything coming out of the Miller plant would be the same for almost all of Hamilton county, including Silverton. Reading produces its own water, and I don't know much about its profile... I believe Indian Hill does as well. The Bolton plant is so small in output comparison that it really only covers the northwest portion of Hamilton county, Colerain is pretty much the only area that gets water from both plants, depending on demand.

 

[beernbourbon]

Do you do extract or all grain, beernbourbon?

I do all grain, 5 gallon at the moment but looking to start smaller batches to refine my process, test batches, etc. Also moving to Loveland (Clermont County part) this summer, assume it's the same up there.... Have to check that.

 

[RiverCityBrewer]

I do all grain, 5 gallon at the moment but looking to start smaller batches to refine my process, test batches, etc. Also moving to Loveland (Clermont County part) this summer, assume it's the same up there.... Have to check that.

Loveland pulls from its own aquifers, so its profile would likely be similar to Bolton. Loveland also uses chlorine as its disinfectant, so no issues with chloramines there either. I would still run it through a carbon filter, though.

 

[Buckeye_Hydro]

The Cincinnati 2014 report is here: http://www.cincinnati-oh.gov/water/...er-quality-reports/2014-water-quality-report/

Russ

 

[Buckeye_Hydro]

Loveland pulls from its own aquifers, so its profile would likely be similar to Bolton. Loveland also uses chlorine as its disinfectant, so no issues with chloramines there either. I would still run it through a carbon filter, though.

We're working with a homeowner in loveland who is on City water, but has over 650 ppm TDS at the tap...

 

[dave5155]

I've come across that water report from the water company before but it leaves out all ions that brewers are concerned with except for sulfate. Is chlorate the same as chloride?

 

[Buckeye_Hydro]

I've come across that water report from the water company before but it leaves out all ions that brewers are concerned with except for sulfate.

That's my thought every time a brewer brings a Ward's Lab report to us so we can treat their water!

Russ

 

[mtnagel]

I just got these from the water works about a month ago.

Calcium (Ca) 45 mg/L (3/6/15)
Magnesium (Mg) 5 mg/L (3/6/15)
Sodium (Na) 24 mg/L (8/20/14)
Total Alkalinity (as CaCO3) 50 mg/L (3/25/15)
Sulfate (SO4) 72 mg/L (3/7/15)
Chloride (Cl) 44 mg/L (3/7/15)
Nitrate (as NO3 - N) 0.9 mg/L (3/6/15)

I did a Wards test a couple years ago and it was pretty close to the numbers I've gotten from the water works, so every 6 months or so, I just email them and use the new numbers in Bru'n Water.

I'm also a Bloatarian. I'm trying to get Martin the author of Bru'n Water to talk at a meeting about water chemistry. I think we have a date, but it's not locked yet, so I'll post when it is.

 

[mtnagel]

So after posting those, I went back and realized I was using numbers I got back in August 2014. When I entered the newest numbers in a Bru'n Water sheet for an IPA I brewed last week, it drops the predicted pH down to 5.12 from 5.25. The actual measured pH was 5.29. Not sure what's going on there.

These are the numbers I'm using from August that seem to better predict the pH.

Calcium (Ca) 38 mg/L (8/8/14)
Magnesium (Mg) 10 mg/L (8/8/14)
Sodium (Na) 23.9 mg/L (4/23/14)
Total Alkalinity (as CaCO3) 85 mg/L
Sulfate (SO4) 72.4 mg/L (8/5/14)
Chloride (Cl) 30.4 mg/L (8/5/14)
Nitrate (as NO3 - N) 0.94 mg/L (6/3/14)

Looks like the lower alkalinity number in the newer numbers is what's driving down the predicted pH. I'd be curious to see what everyone is getting for predicted vs actual pH.

 

[green_giant43]

Just got an email from reading that their water comes from Cincinnati. Only lockland is separate.

 

[BigPerm]

Just got an email from reading that their water comes from Cincinnati. Only lockland is separate.

Does anyone have a somewhat current report of Lockland water or, as a second option, from the Bolton plant?

 

[jmward21]

Just got an email from reading that their water comes from Cincinnati. Only lockland is separate.

Thanks for confirming. I emailed the guy from he class and wasn't for sure, but said he thought Reading did use the same as Lockland. Since he wasn't sure, I didn't follow up with responding one way or another.