[hopfenundmalz]

pH 8.2
Total Dissolved Solids (TDS) Est, ppm 442
Electrical Conductivity, mmho/cm 0.74
Cations / Anions, me/L 8.7 / 9.1
ppm
Sodium, Na 140
Potassium, K 2
Calcium, Ca 26
Magnesium, Mg 15
Total Hardness, CaCO3 128
Nitrate, NO3-N 1.3 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 17
Carbonate, CO3 < 1.0
Bicarbonate, HCO3 520
Total Alkalinity, CaCO3 433
Total Phosphorus, P 0.71
Total Iron, Fe 0.01

Any thoughts on a Hoppy Beer?  Been adding Gypsum and a little acidity to lower PH.  Running water through a filter too.

That alkalinity is huge, so you would need a lot of acid to reduce it.

Sodium is pretty high, has it been through a softener?

Adding gypsum won't hurt anything. Your SO4 is very low.

Where are you from? Local geology has a great impact on water. Well or surface water?

[mharding73]

City water.

[HoosierBrew]

Wow.   +1 to sodium being high and alkalinity being extra so.  I would use RO water to have a good base to build on. It's what I do.

[mharding73]

Mix or all RO?

[HoosierBrew]

Mix or all RO?

I use all RO, then build up to desired profiles in Bru'nwater.

[Wort-H.O.G.]

yeah thats even worse than my well water sodium and bicarb!

RO all the way.

[mharding73]

Thanks

[hopfenundmalz]

I use all RO, or blend a small amount of tap water back in.

Some cities treat the water in different ways. Mine removes iron. Others lime soften the water. You might ask what they do to the water before it is pumped out.

[toby]

Here's my local water.  Pretty much sodium and alkalinity.  Not much else.  lol

pH 8.5
Total Dissolved Solids (TDS) Est, ppm 217
Electrical Conductivity, mmho/cm 0.36
Cations / Anions, me/L 3.7 / 4.1
ppm
Sodium, Na 79
Potassium, K 2
Calcium, Ca 3
Magnesium, Mg < 1
Total Hardness, CaCO3 12
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 2
Chloride, Cl 17
Carbonate, CO3 9
Bicarbonate, HCO3 191
Total Alkalinity, CaCO3 172
Total Phosphorus, P 0.62
Total Iron, Fe < 0.01

[toby]

Incidentally, this is our water source info:
http://pubs.er.usgs.gov/publication/wri834189

[sunrisebrewing]

Here is my water report from Ward Labs, April 2014. Well water in East Central MN, Chisago County. Similar to other posters, my water make dynamite stouts, and my amber are pretty good, but when I try to go to IPAs and Pale Ales, it is hit and miss. Trying to understand the water chemistry and mash additions. -Eric

pH 8.3
Total Dissolved Solids (TDS) Est, ppm 221
Electrical Conductivity, mmho/cm 0.37
Cations / Anions, me/L 4.3 / 4.8
ppm
Sodium, Na 4
Potassium, K < 1
Calcium, Ca 55
Magnesium, Mg 16
Total Hardness, CaCO3 204
Nitrate, NO3-N 2.6 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 7
Carbonate, CO3 9
Bicarbonate, HCO3 238
Total Alkalinity, CaCO3 211
Total Phosphorus, P 0.02
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit

[narcout]

Similar to other posters, my water make dynamite stouts, and my amber are pretty good, but when I try to go to IPAs and Pale Ales, it is hit and miss. Trying to understand the water chemistry and mash additions. -Eric

For those paler beer styles you are going to want to reduce the alkalinity of your water to keep your mash pH from climbing too high.  The easiest thing is probably to cut it with RO or distilled and then add minerals back as necessary (for IPAs and APAs you will want to bump the sulfates up with some gypsum).

Check out Bru'n Water if you don't have a copy already, and read the Water Knowledge tab.

[johna1966]

Birmingham, Alabama Water Works Board Report 2014

Ca⁺² = 59
Mg⁺² = 8
Na⁺ = 8
CI^- = 8
SO₄^-2 = 67
Alkanlinity HCO₃ = 90
pH = 7.7

This is an area that I am not up to speed on.  Anyone want to tell me if this is a good profile or not?  Currently I use 1 ground campden tablet & 1 tbl sp pH5.2 in strike & sparge water on brew day.

[morticaixavier]

Birmingham, Alabama Water Works Board Report 2014

Ca⁺² = 59
Mg⁺² = 8
Na⁺ = 8
CI^- = 8
SO₄^-2 = 67
Alkanlinity HCO₃ = 90
pH = 7.7

This is an area that I am not up to speed on.  Anyone want to tell me if this is a good profile or not?  Currently I use 1 ground campden tablet & 1 tbl sp pH5.2 in strike & sparge water on brew day.

I'll take a swing, I'm not an expert, but I did stay at a..., well anyway.

It looks pretty good as a base for a lot of styles low RA and pretty moderate amount of calcium and sulfate. You have room to add a lot of that stuff or leave it as is. You could dilute 50/50 with RO to get a pretty close to perfect pilsen water I think.

Others will more knowledge will correct me.

[Indy574]

Here's my town water which I soften. Tested by Ward Laboratory on 09/08/2014

pH 7.7
Total Dissolved Solids (TDS) Est 495
Electrical Conductivity, mmho/cm 0.82
Cations / Anions, me/L 9.2 / 9.1
               ppm
Sodium, Na 186
Potassium, K <1
Calcium, Ca 13
Magnesium, Mg 5
Total Hardness, CaCO3 53
Nitrate, NO3-N  0.6 (SAFE)
Sulfate, SO4-S 21
Chloride, Cl 26
Carbonate, CO3 < 1
Bicarbonate, HCO3 427
Total Alkalinity, CaCO3 352
"<" - Not Detected / Below Detection Limit