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AmandaK:
Effingham, IL -- Municipal Water Supply -- Ward Labs Report


pH - 9.2
TDS - 128
Cations/Anions - 2.0/2.0

Sodium - 11
Potassium - 5
Calcium - 22
Magnesium - 4
Total Hardness as CaCO3 - 72
Sulfate, SO4-S - 9
Chloride - 15
Carbonate - 9
Bicarbonate - 44
Total Alkalinty as CaCO3 - 51

jmcamerlengo:
Brookfield, Ohio

Total Hardness: 108
Calcium: 28
Sulfate: 35
Chloride: 15
Mg: 5

chloramine treated. Not to shabby.

troybinso:
Walla Walla, WA.
I've had one test done in August and another in December and they were really similar.

pH 7.3
Total Dissolved Solids (TDS) Est 42
Electrical Conductivity, mmho/cm 0.07
Cations / Anions, me/L 0.7 / 0.5

Sodium, Na - 2
Potassium, K - 2
Calcium, Ca - 8
Magnesium, Mg - 2
Total Hardness, CaCO3 - 28
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S - 1
Chloride, Cl - 1
Carbonate, CO3 < 1
Bicarbonate, HCO3 - 25
Total Alkalinity, CaCO3 - 20

mihalybaci:
I've noticed that some of my lightly hopped beers (20-40 IBU) a slight harshness to the bitterness. I use straight tap water (no treatment at all) and just do 60 min boils for all my bittering additions. Based on the water report, is it likely to be from the water or something in my brewing procedure? Are there any water adjustments I should be making to most of my brews? I know these questions are recipe dependent, but some general guidelines would be fabulous. Thanks for any help.

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Tap water for Fort Collins, Colorado

pH 7.9 (measured closer to 7 from my faucet)
Total Dissolved Solids (TDS) Est, ppm 76
Electrical Conductivity, mmho/cm 0.13
Cations / Anions, me/L 1.2 / 1.1

(ppm)
Sodium, Na 3
Potassium, K < 1
Calcium, Ca 17
Magnesium, Mg 2
Total Hardness, CaCO3 51
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 4
Chloride, Cl 3
Carbonate, CO3 < 1
Bicarbonate, HCO3 44
Total Alkalinity, CaCO3 36
Total Phosphorus, P 0.94
Total Iron, Fe < 0.01

denny:

--- Quote from: mihalybaci on September 25, 2012, 08:40:28 AM ---I've noticed that some of my lightly hopped beers (20-40 IBU) a slight harshness to the bitterness. I use straight tap water (no treatment at all) and just do 60 min boils for all my bittering additions. Based on the water report, is it likely to be from the water or something in my brewing procedure? Are there any water adjustments I should be making to most of my brews? I know these questions are recipe dependent, but some general guidelines would be fabulous. Thanks for any help.

--- End quote ---

Have you ever checked your mash pH?

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