I see a lot of people post their water report and ask for comments, so I figured I'd do the same. I'm on city water and the sample came unfiltered out of my kitchen tap.
Ward Labs
pH: 7.6
TDS Est, ppm: 175
Electrical Conductivity: 0.29
Cations / Anions, me/L: 3.1 / 2.9
(following amounts were given in a column with a header "ppm" [parts per million])
Sodium: 29
Potassium: 2
Calcium: 20
Magnesium: 10
Total Hardness, CaCO3: 92
Nitrate: 1.2 (SAFE)
Sulfate: 3
Chloride: 14
Carbonate: < 1.0
Bicarbonate, HCO3: 135
Total Alkalinity, CaCO3: 111
Total Phosphorus: < 0.01
Total Iron: 0.08
The taste out of the tap isn't great. My wife thought it was a slight iron flavor, I thought it might be a little salty. I don't know what flavor thresholds are in plain drinking water, and I'm having trouble finding any resources that provide such information.
As for its usefulness for brewing, it looks low in Calcium, but the sulfate and chloride are both low too so I can add CaCl or gypsum to correct those, I think. I've read that there shouldn't be iron in brewing water at all. Sodium might be a little on the high side, but its within the 50ppm threshold I've read about, and I don't brew many hoppy beers. I'm still trying to understand Carbonate, Bicarbonate, and Alkalinity beyond their dictionary definition, and their role in brewing water.
What do you think?
Ward Labs
pH: 7.6
TDS Est, ppm: 175
Electrical Conductivity: 0.29
Cations / Anions, me/L: 3.1 / 2.9
(following amounts were given in a column with a header "ppm" [parts per million])
Sodium: 29
Potassium: 2
Calcium: 20
Magnesium: 10
Total Hardness, CaCO3: 92
Nitrate: 1.2 (SAFE)
Sulfate: 3
Chloride: 14
Carbonate: < 1.0
Bicarbonate, HCO3: 135
Total Alkalinity, CaCO3: 111
Total Phosphorus: < 0.01
Total Iron: 0.08
The taste out of the tap isn't great. My wife thought it was a slight iron flavor, I thought it might be a little salty. I don't know what flavor thresholds are in plain drinking water, and I'm having trouble finding any resources that provide such information.
As for its usefulness for brewing, it looks low in Calcium, but the sulfate and chloride are both low too so I can add CaCl or gypsum to correct those, I think. I've read that there shouldn't be iron in brewing water at all. Sodium might be a little on the high side, but its within the 50ppm threshold I've read about, and I don't brew many hoppy beers. I'm still trying to understand Carbonate, Bicarbonate, and Alkalinity beyond their dictionary definition, and their role in brewing water.
What do you think?