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Nyrcar81

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I am looking for some advice regarding my water I will be using for AG brewing. I contacted the township water dept to see if they have any water test results and this is what they replied with (btw, it is a well):
Chloride: Not detected
Flouride: Not detected
Hardness as CaCo3: 156 mg/L
Iron: Not detected
Nitrate as N: Not detected
Nitrite as N: Not detected
Sodium: Not detected
Sulfate: 13 mg/L

Is this enough info to let me know how the water is for brewing?
 

solbes

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First off, mg/L is roughly equivalent to ppm (parts per million) when dissolved in room temp water. So you know the hardness of your water, 156 ppm. You need a certain amount of hardness (calcium and/or magnesium) for yeast health. I shoot for ~ 120 ppm hardness, but others may vary.

The number you're missing is Bicarbonate level. This contributes to the buffering action and the main reason why Pilsen (Czech) makes a great pilsner and why Dublin makes a great stout.

I have slightly harder water than yours, and dilute with roughly 2/3 RO water for lighter beers and 1/3 RO for darker beers.
 
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