Water Quality (Sulphate Content)

[eh1bbq]

Hey all,

I have searched high and low and can't find anyone on this forum who has really posted anything specific about a higher than desirable sulphate content.

I have a feeling that my municipal water (other than Chlorine content) would be great for my favourite style of beer. IPA/APA. My only concern is actually my sulphate content, and how to deal with it.

Here is the water quality report:

Calcium: 50 ppm
Magnesium: 26 ppm
Sodium: 73 ppm
Chloride: 28 ppm
Sulphate: 223 ppm
Alkalinity (CaCO3): 136 ppm

Any suggestions on how to deal specifically with the sulfate? I could cut it with RO, but it would compromise the rest of the mineral profile. I could add CaCl2 to get my Chloride/Sulphate ratio up, but my Chloride and Calcium content gets all out of whack (210 and 153 ppm respectively).

So.

Any suggestions as to how to deal with it reasonably without compromising the rest of the mineral profile?

Thanks in advance.

 

[p_p]

Hey all,

I have searched high and low and can't find anyone on this forum who has really posted anything specific about a higher than desirable sulphate content.

I have a feeling that my municipal water (other than Chlorine content) would be great for my favourite style of beer. IPA/APA. My only concern is actually my sulphate content, and how to deal with it.

Here is the water quality report:

Calcium: 50 ppm
Magnesium: 26 ppm
Sodium: 73 ppm
Chloride: 28 ppm
Sulphate: 223 ppm
Alkalinity (CaCO3): 136 ppm

Any suggestions on how to deal specifically with the sulfate? I could cut it with RO, but it would compromise the rest of the mineral profile. I could add CaCl2 to get my Chloride/Sulphate ratio up, but my Chloride and Calcium content gets all out of whack (210 and 153 ppm respectively).

So.

Any suggestions as to how to deal with it reasonably without compromising the rest of the mineral profile?

Thanks in advance.

I suggest you move this one to the brewing science section hoping to catch Martin's eye.

I think your water may not be ideal, Na is too high, SO4 is high, it may not be even ideal for IPAs either with that much sodium. Has it been softened on an ion exchange filter?

I don't want to spread bad info or karma, move it to the other section and let's see what the more experienced guys say