Cromacster
Well-Known Member
The old Schmidt Brewery in St. Paul MN, which has been closed for some time re-opened their well in 2010 for public use. The well taps into the Mount Simon-Hinckley aquifer, which I guess has water that is over 30,000 years old.
I'd like to try this water in a batch of beer. Just thought it was cool to use the same water used by a historic St. Paul Brewery.
Here is the water profile if anyone nearby wants to stop by and use it, $.50 per gallon.
PHYSICAL WATER QUALITY
PH 7.8
TDS 177
PPM:
Sodium, NA:17
Potassium, K: 6
Calcium,CA: 45
Magnesium, Mg: 19
Total Hardness CaCO3: 192
Nitrate, NO3-N: < 0.1(safe)
Sulfate SO4-S: 1
Chloride, CL: 40
Carbonate, CO3: < 1
Bicarbonate, HCO3: 195
Total alkalinity CaCO3: 160
Fluoride, F: 0.24
Total iron, Fe: < 0.01
I'd like to try this water in a batch of beer. Just thought it was cool to use the same water used by a historic St. Paul Brewery.
Here is the water profile if anyone nearby wants to stop by and use it, $.50 per gallon.
PHYSICAL WATER QUALITY
PH 7.8
TDS 177
PPM:
Sodium, NA:17
Potassium, K: 6
Calcium,CA: 45
Magnesium, Mg: 19
Total Hardness CaCO3: 192
Nitrate, NO3-N: < 0.1(safe)
Sulfate SO4-S: 1
Chloride, CL: 40
Carbonate, CO3: < 1
Bicarbonate, HCO3: 195
Total alkalinity CaCO3: 160
Fluoride, F: 0.24
Total iron, Fe: < 0.01