Thoughts on this Water Report...

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Brownyard

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Just got this back from Ward. This is for a vineyard where I'll be helping to get a nano brewery up and running. Probably 20 gal. to 100 gal. batches for the most part. I've been studying water chemistry, but it's not my strong point. Anyone have any glaring insights?
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day_trippr

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Magnesium is really high, as is the calcium, and then there is that huge residual alkalinity.
The RA will be a challenge for most styles, not sure what happens with that much magnesium to be honest.
I'm thinking an RO system might be in your future...

Cheers!
 

pursuit0fhoppiness

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Yeah that much Ca and Mg mean your water is very hard, not ideal for lagers. Lot of alkalinity like day_tripper mentioned, might be good for stouts but yeah I'd also consider looking at other water options.
 
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Brownyard

Brownyard

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Are there any smaller RO systems that would be adequate for weekly 100 gallon batches?
 
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