Hi Folks,
I have two readily available sources of water for brewing. The "Farm" water is untreated well water, clear and delicious. The "House" water (different location) had high iron and a low pH, so it is treated by passing through a bed of Calcite (calcium carbonate ) to raise the pH, then aerated to precipitate iron, then through a bed of Birm to remove dissolved iron and manganese, and finally through a filter. It also tastes fine.
Following is my analysis of the two waters with a home testing kit:
............................................Farm......House
pH..........................................6.6.........7.6
Total Dissolved Solids, ppm.....48.........100
Alkalinity, ppm........................80.........120
Copper, ppm.............................0.............0
Chlorine, ppm...........................0.............0
Hardness, ppm......................100..........120
Hydrogen Sulfide, ppm.............0..............0
Iron, ppm.................................0..............0
Manganese, ppm................<0.02.......<0.02
Nitrate, ppm.............................0..............0
Nitrite, ppm..............................0..............0
I brew British style ales, including Best Bitter, brown ale, and stout, and would like to know which water is better suited for these styles.
I fully understand that water chemistry is much more complicated than this simple analysis, that home testing kits are not ideal, that other variables come into play, and that there are water chemistry calculators online. I'm just not ready yet to buy a pH meter and research water treatment - perhaps when I get more experience and develop my beer palate. For now I'd just like to know which of these two water sources are likely to be better suited for these ales.
Thanks!
TomVA
I have two readily available sources of water for brewing. The "Farm" water is untreated well water, clear and delicious. The "House" water (different location) had high iron and a low pH, so it is treated by passing through a bed of Calcite (calcium carbonate ) to raise the pH, then aerated to precipitate iron, then through a bed of Birm to remove dissolved iron and manganese, and finally through a filter. It also tastes fine.
Following is my analysis of the two waters with a home testing kit:
............................................Farm......House
pH..........................................6.6.........7.6
Total Dissolved Solids, ppm.....48.........100
Alkalinity, ppm........................80.........120
Copper, ppm.............................0.............0
Chlorine, ppm...........................0.............0
Hardness, ppm......................100..........120
Hydrogen Sulfide, ppm.............0..............0
Iron, ppm.................................0..............0
Manganese, ppm................<0.02.......<0.02
Nitrate, ppm.............................0..............0
Nitrite, ppm..............................0..............0
I brew British style ales, including Best Bitter, brown ale, and stout, and would like to know which water is better suited for these styles.
I fully understand that water chemistry is much more complicated than this simple analysis, that home testing kits are not ideal, that other variables come into play, and that there are water chemistry calculators online. I'm just not ready yet to buy a pH meter and research water treatment - perhaps when I get more experience and develop my beer palate. For now I'd just like to know which of these two water sources are likely to be better suited for these ales.
Thanks!
TomVA
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